I was asked if I could make a Dundee cake some weeks ago but as is often the case, life and Winter got in the road, so here it is and hopefully worth the wait.
As Dundee cake can be as controversial as Stovies; it shall be interesting to see what folks make of my recipe.
Traditional Dundee Cake
- The Zest of one Orange
- 180g Butter
- 180g Soft Brown Sugar, (Golden Caster or Caster will do)
- 225g Plain flour
- 1tsp Baking Powder
- 1tsp of Mixed Spice (optional)
- 3 large Eggs, beaten
- 3tbls of Marmalade
- 100g of Ground Almonds
- 500g of Mixed Fruit
- 100g of whole Glazed Cherries
- 100g of Blanched Almonds
- A splash of Whisky or Milk
- Line a deep 8″ tin with baking paper
- Sift the Flour, Mixed Spice and Baking Powder into a bowl
- In a separate large bowl, cream the Butter and Sugar together
- Add the Marmalade and mix in
- Add the Flour mix and Eggs and beat for 1 or 2 minutes
- Then add the Fruit, Cherries, Zest, Ground Almonds and Whisky or Milk and gently combine with a wooden spoon
- Pour into your prepared tin and place the blanched Almonds all over the mix in a circular arrangement, do not push into the mix
- Bake in the centre of a pre heated oven 160°C, 325°F, Gas Mark 3 for approx 2hrs.
- Check after 1hr 30mins by skewering, if skewer is wet, return to the oven and keep checking every 15mins.
- If you feel the top is dark enough but the cake is still wet in the middle, cover the top with tin foil and keep cooking.
- Remove from the oven once cooked, leave for 10mins and remove form the tin.
- Allow to cool and enjoy.