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Scottish Recipes - Dundee Cake
This is a recipe for Dundee cake which is a fruit cake but lighter in texture than many other recipes. It maintinas hwoever, an excellent flavour with a light crumbly texture. Traditionally it would have been served at Christmas or New Year but you will find it commercially all year round (a bit like easter eggs!). The whisky is optional but no substitutions.
Line a 7-8 inch (18-20 cm) round tin with greasproof paper (silicone paper/baking parchment).
Place the butter and sugar in a mixing bowl and beat with a wooden spoon until light and fluffy. In a seperate bowl, whisk the eggs then slowly beat them into the creamed butter and sugar.
Then, using a flat spatula or large tablespoon, carefully fold the flour and baking powder into the mixture. The mixture should be of a soft, dropping consistency. Add milk if required or keep folding until this is achieved. Gently mix in the sultanas, currants,cherries, ground almonds, mixed peel and orange and lemon zests.
Spoon the mixture into the cake tin, smoothing it out evenly with the back of the spoon.
Place in oven and bake for approximately one hour, then carefully remove the cake from the oven and gently place the whole almonds in circles on top of the mixture. Remember at thsi point the cake is HOT!. Place the cake back in the centre of the oven and bake for a further 1-1˝ hours or until the centre is firm and springy to the touch. Let it cool before removing it from the tin.
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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide