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Dundee Cake


  • Author: Myles
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 16 servings 1x

Description

Dundee cakes are perfect for desserts. The perfect blend of various fruit flavors and the citrus-like freshness make this cake truly different from other pastries. So if you cannot gobble up more fruits as you want to after dinner, a Dundee cake can be a very good alternative.


Scale

Ingredients

225 grams of plain flour

1 teaspoon of baking powder

180 grams of unsalted butter, room temperature

180 grams of muscovado sugar, light

3 tablespoons of milk

3 beaten large eggs

500 grams of mixed dried fruits

100 grams of whole glace cherry

Zest of 1 large lemon, thinly sliced or diced

100 grams of blanched almonds

3 tablespoons of apricot or marmalade

100 grams of ground almonds

2 teaspoon of caster sugar


Instructions

  1. Pour boiling water over almonds on a small bowl. Leave for 5 minutes, drain and leave to dry.
  2. Preheat the oven to 180C/160 C fan/Gas Mark 4.
  3. Choose a loose-based 20 cm cake tin and line it with baking parchment.
  4. Beat the butter in a large bowl until it is soft. Add the sugar and continue beating until light and fluffy. Put orange zest and apricot jam.
  5. Sieve flour and baking powder onto the mixture and add eggs a little at a time while beating. Add some more flour as the mixture starts to curdle.
  6. Add what was left of the flour and ground almonds and mix. Pour 2 tablespoons of milk, add dried fruits and cherries and mix gently.
  7. Spoon the mixture into the cake tin. Level the top surface using the back of the spoon.
  8. Arranged the almonds in a circular pattern and bake for 45 minutes.
  9. Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook until 60–80 minutes. Check every 10 minutes starting at 50 minutes of baking by inserting a wooden or metal skewer. There should be a few crumbs on the skewer if the cake is done.
  10. When the cake is cooked, remove it from the oven. Mix the caster sugar and 1 tablespoon of milk until sugar is dissolved and brush the mixture on the top surface of the cake. Return the cake for another 2-3 minutes.
  11. Allow the cake to cool in the tin before removing it. Wrap it in foil for at least two days before slicing.

Notes

A Dundee cake when wrapped properly in grease-proof paper and stored in an airtight tin can last for 1 ½ month. That means you can have a slice for an afternoon coffee and have it as a dessert at dinner the next day.

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