A traditional Dundee cake comes from Dundee, Scotland, which is quite simply how this cake got its name. The cake distinguishes itself from other rich fruit cakes by the circles of blanched almonds on the top.
There are many versions of the Dundee Cake, all claiming to be "the one," but, usually any lovely rich fruit cake will do the job. This cake is as close as you can get to a true, traditional Dundee cake, as it contains the almonds, whisky, and the orange peel. Dundee is also the birthplace of British marmalade , thanks to the Keiller family, who are generally credited with making the first commercially available, breakfast preserve.
As such, a pure and true Dundee cake will include the zest of an orange, thus linking it to the marmalade-making in the town. This recipe includes a little of both, and so has quite a citrus tang to it. As this is also a Scottish cake, traditionally a malt whisky would be used to flavor the cake. However, if whisky is not your tipple, then feel free to use brandy or even sherry.
Line an 8-inch cake pan with greaseproof paper or baking parchment and grease lightly with a little butter. Place the butter, sugar, and zest into a large bowl. Cream until light, smooth, and creamy using either a fork or electric hand whisk. In another bowl, mix the flour with the baking powder and mixed spice.
Repeat until all the eggs and flour are used up. Add the raisins, citrus candied peel, and cherries if using to the mixture and stir well, but gently—you don't want to flatten the cake batter too much—until all the fruits are incorporated into the mixture.
Stir in the whisky using a spoon or spatula. Spoon the mixture into the prepared cake pan and gently level the surface. Bake for another hour or until the cake is a deep, golden brown. Remove the cake from the oven and place onto a cooling rack, leaving the cake to cool in the pan.
Once cooled, remove from the pan, slice, serve, and enjoy. No matter what type of cake you are baking, it can incur certain problems , such as sinking in the middle.
Add the sugar and beat thoroughly until light and creamy. Sift the remaining flour and salt over the mixture and fold in, using a metal spoon. Finally fold in the ground almonds, whisky-soaked sultanas and the marmalade or peel.
Spoon the mixture into the prepared tin, spreading it out evenly with the back of the spoon. Check after 1 hour and, if the surface is getting too brown, lay a piece of foil over the top. Leave to cool in the tin before removing. Wrap in greaseproof paper and store in an airtight tin. It will keep for 6 weeks. River Cottage Gifts - Shop Now Ingredients g sultanas 75ml whisky g unsalted butter, cut into small pieces and softened Grated zest of 2 unwaxed oranges use Seville oranges if in season g light soft brown sugar 5 eggs g plain flour Pinch of sea salt g ground almonds 2 tbsp Seville orange marmalade or 50g chopped candied orange peel g whole blanched almonds Equipment 20cm round tin, lightly greased and lined with baking parchment.
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