Dundee Cake is a classic Scottish fruit cake that is rich in flavor and perfect for festive occasions. Known for its moist texture, this cake is traditionally made with sultanas, currants, almonds, and a hint of whiskey, making it a great treat for holidays or a comforting afternoon snack. The distinct arrangement of blanched almonds on top adds both a decorative and delicious touch.
Ingredients:
For the Cake:
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice (optional)
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs
1/2 cup (120ml) whiskey or orange juice (optional)
1 teaspoon vanilla extract
1 1/2 cups (200g) mixed dried fruit (such as sultanas, raisins, currants)
1/2 cup (75g) chopped glacé cherries
1/2 cup (75g) chopped mixed peel (optional)
1/2 cup (50g) chopped almonds (plus extra for decorating)
1/2 cup (50g) blanched almonds (for the top)
For the Glaze:
1/4 cup (60ml) apricot jam (or your choice of fruit jam)
1 tablespoon water
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease and line an 8-inch (20 cm) round cake tin with parchment paper, making sure to line the sides as well.
2. Prepare the Fruit:
In a medium bowl, mix the dried fruit, glacé cherries, mixed peel (if using), and chopped almonds. If you’d like, you can soak the fruit in whiskey or orange juice for a few hours or overnight to plump them up.
3. Make the Cake Batter:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and any soaked fruit (with the whiskey or juice).
Sift together the flour, baking powder, cinnamon, nutmeg, and allspice in a separate bowl.
Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
Gently fold in the mixed dried fruit, cherries, peel, and chopped almonds. Ensure everything is well-distributed throughout the batter.
