Dundee cake will be ideal for Christmas, for those who prefer a fruit cake
with a lighter more crumbly texture.
Unlike the shop bought version, this home-made cake will improve in flavour
and texture with keeping, so try to leave it for a few days after you’ve made
it, if you possibly can, before you eat it.
You will notice that this recipe has been adapted for my American friends,
it gives cup measures too. As a guide, each Standard full cup, (as sold here
in the UK), holds 4 oz, 110 g, of flour, i.e. 4 heaped or heaping tablespoons.
(Please see my glossary of preparation techniques for more helpful information
on making cakes).
To make the cake you will need:
- 5 oz, 150 g, 1 and a quarter sticks of butter at room temperature.
5 oz, 150 g, 3-quarters of a cup plus 2 tbsps,
caster or fine grade sugar.
- 3 medium sized eggs.
- 8 oz, 225 g, 2 cups, plain or all purpose flour, sifted.
- 1 level tsp of baking powder or baking soda.
- 6 oz, 175 g, 1 and a quarter cups, currants.
- 6 oz, 175 g, 1 and a quarter cups, sultanas or golden raisins, seedless.
2 oz, 50 g, a quarter of a cup, glace or candied cherries, rinsed
dried and cut in half.
This is done to prevent them from sinking to the bottom of the cake while it’s cooking.
2 oz, 50 g, 2 heaped tbsps mixed peel or candied peel, finely
- 2 oz, 50 G, 2 level tbsps of ground almonds.
- the grated rind or zest of one small orange.
- the grated rind or zest of one small lemon.
2 oz, 50 g, 2 tbsps of whole, blanched almonds put on one
side ready to decorate the top of the cake just before it goes into the oven.
Pre-heat your oven to Gas Mark 3, 325 f, 170 c, 150 fan.
First, grease a 7 or 8 inch, 18 or 20 cm, round cake tin or cake
pan and line the base and sides with greaseproof, waxed paper, or silicone bakewell
parchment paper. Now grease this as well.
Put the butter into a large mixing bowl, add the sugar, and cream them together
with a wooden spoon until light and fluffy. If you have an electric mixer to
help you do this, so much the better.
Now, break each egg separately into a small bowl to make sure it’s fresh
before tipping into a clean bowl and beating together well with a fork.
Gradually add the egg to the creamed butter and sugar a little at a time,
beating well between additions. When all the egg has been added and plenty of air has been beaten in, put
your electric mixer on one side and take a metal tablespoon and gently fold
in the flour and baking powder or baking soda.
Work the flour in from the outside of the bowl, pushing the back of the spoon
gently into the centre, lift the spoon up, turn the bowl a little and repeat
the process until the flour is combined.
Next, gently fold in the other cake ingredients: currants, sultanas,
cherries, mixed peel, ground almonds and orange and lemon rind.
The mixture should now be “of a soft, dropping consistency”,
which means that it should fall easily from the tablespoon when gently
shaken above the bowl. If it still seems a bit dry, add a dessertspoon
of milk and test it again.
Spoon the mixture into the prepared cake tin, spreading it out evenly, leveling
the top with a large, wide, flat bladed knife. Then carefully
arrange the whole almonds in circles on top but drop them on very lightly because
if you press them in they will disappear into the cake during cooking.
Put the tin into the centre of the pre-heated oven, and bake for 2 to 2
and a half hours or until the centre is firm and springy to the touch.
- Allow it to cool completely before turning it out of the tin. Leave it wrapped in the paper and stored in an airtight container.
Dundee cake makes an excellent substitute for Christmas cake if you don’t
like a heavy, rich fruit cake. Make it a few days before Christmas and
serve it to your family and friends as part of your Christmas Day tea.
I am sure you will enjoy it.