Dundee Cake
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5
2 reviews
Excellent
Dundee Cake
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The Dundee cake is a traditional Scottish cake, popular throughout the United Kingdom, made with orange marmalade, raisins, candied fruits and almonds.
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Ingredients
- 3 oz. almonds blanched
- 12 tablespoons butter at room temperature, unsalted
- 1 cup muscovado sugar whole cane sugar
- orange zest of large
- 3 tablespoons orange marmalade preferably from Seville
- 1¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup whiskey preferably Scottish
- 3 egg beaten, large
- 1 cup ground almonds
- 2 tablespoons milk
- 1½ oz. candied orange peel preferably from Seville
- 1½ cup golden raisins
- 1½ cup currants
- 1 cup candied cherries halved
For the glazing
- 1 tablespoon milk
- 2 teaspoons caster sugar
Equipment
- Stand mixer
- Round cake tin 8 inches (20 cm) in diameter
- parchment paper
Instructions
- Macerate the raisins in the whiskey.
- Preheat the convection oven to 340F / 170C (or 360F / 180C in a traditional oven).
- Line the round cake tin with parchment paper.
- Place the butter in the bowl of a stand mixer and beat it for a few minutes,
- Add the sugar and beat until obtaining a light, fluffy consistency.
- Stir in the orange zest and marmalade.
- Sift together the flour and baking powder.
- Add the eggs to the creamed butter and sugar, little by little, beating well between each addition. If the mixture starts to curdle, stir in a little flour.
- Add the flour and the ground almonds and mix well.
- Stir in milk, then add raisins and currants (drained), orange peel, and cherries.
- Add the whiskey used for the maceration and mix gently with a spatula.
- Pour the mixture into the cake tin, and level the top using a spatula.
- Decorate by placing the whole almonds in concentric circles on top of the cake.
- Bake for 45 minutes.
- Lower the oven temperature to 300F / 150C (or 320F / 160C in a traditional oven) and bake for another 60 to 80 minutes.
- Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake.
- Once cooked, it should come out almost clean. Check every 10 minutes because it is important not to overbake the Dundee cake so that the center is still a little soft.
- Once baked, remove the cake from the oven.
Glazing
- Add the milk and sugar into a small saucepan and heat gently until the sugar dissolves.
- Brush the top of the cake with the mixture and return the cake to the oven for 2 to 3 minutes.
- Remove and allow the cake to cool in the pan.
- Unmold the cake once it is cold and keep it well wrapped for at least 2 days before serving.
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Overall Rating
5
2 reviews
Excellent
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