The first time I heard about Dundee cake was through my dad. He often described the yummy Dundee cake he once tasted during Christmas in his British friend’s house. It is a type of traditional English fruit cake. Produced in large quantities in Scotland, this used to be a speciality of Christmas season.
This was one of the cakes I tried out when I first started baking and it was an instant hit. I wanted to do something special for this Christmas apart from the usual plum cake. The advantage of this cake is that it doesn’t consume as much time as you spend for a plum cake, so this can be your last minute saviour.
In a stand Mixer, cream the butter and sugar until light and fluffy.
Add the eggs one by one until well combined. Mix all the three on a high speed for a couple minutes before adding the lemon rind.
Sift the flour, baking powder, salt and nutmeg powder into a bowl. Line or grease a baking tin.
Fold the flour mixture, cherries, dried fruits and almond meal to the creamed mixture.
Spoon the batter into your prepared tin and bake for 20 minutes at 220 degree Celsius.
Take out the cake from oven after twenty minutes or when it has risen slightly.Arrange the split almonds on top.
Return the cake to the oven, bake for a further 40-50 minutes and reduce the temperature to 190-200 depending on your oven.Cool completely in the tin before removing.This cake tastes best with black tea. Enjoy!