One of Scotland's most renowned meals is its graceful fruitcake, Dundee Cake. The cake is eye-catching along with other lush fruitcakes by ecliptics of blanched almonds on the surface of the cake. Similar to numerous Scottish treats, there are a number of histories behind its creations.
Some have no doubt that Keiller's marmalade business were behind it, while others say that the cake was produced Mary Queen of Scots since she didn't enjoy cherries in her fruit cake. There are several styles of the Dundee Cake, all declaring to be 'the one" however generally any charming rich fruit cake will get the job done.
Ingredients:
• 2 tablespoons whisky
• 170g unsalted butter
• 170g caster sugar
• 4 eggs
• 170g plain flour
• 1 teaspoon baking powder
• 120g currants
• 120g raisins
• 100g glace cherries
• 60g mixed peel
• Grated rind of 1 orange
• Grated rind of 1 lemon
• 1 teaspoon mixed spice
• 60g almond meal
• 80g whole blanched almonds
Instructions:
1. Put currants, raisins, cherries, peel and grated rinds in a bowl with the set, whisky and cover aside for 1 hour.
2. Pre-heat the oven to 150° C, and line the foundation and edges of a 22cm springform cake pan with baking paper.
3. In bowl of mixer, cream butter and sugar till light, then include eggs one by one, beating after each addition till well blended.
4. Sift in flour, baking powder and spice and mix carefully, then mix in the almond and dried fruit combination (including whisky).
5. Put into the pan and bake for 1 hrs.
6. Take out and embellish top with the almonds, then go back to the oven for a more hr, or till a skewer placed in the centre turns out clean.
7. Cool prior to removing from the pan.
8. Serve as a mid-day snack or in little pieces after supper.
Ingredients:
• 2 tablespoons whisky
• 170g unsalted butter
• 170g caster sugar
• 4 eggs
• 170g plain flour
• 1 teaspoon baking powder
• 120g currants
• 120g raisins
• 100g glace cherries
• 60g mixed peel
• Grated rind of 1 orange
• Grated rind of 1 lemon
• 1 teaspoon mixed spice
• 60g almond meal
• 80g whole blanched almonds
Instructions:
1. Put currants, raisins, cherries, peel and grated rinds in a bowl with the set, whisky and cover aside for 1 hour.
2. Pre-heat the oven to 150° C, and line the foundation and edges of a 22cm springform cake pan with baking paper.
3. In bowl of mixer, cream butter and sugar till light, then include eggs one by one, beating after each addition till well blended.
4. Sift in flour, baking powder and spice and mix carefully, then mix in the almond and dried fruit combination (including whisky).
5. Put into the pan and bake for 1 hrs.
6. Take out and embellish top with the almonds, then go back to the oven for a more hr, or till a skewer placed in the centre turns out clean.
7. Cool prior to removing from the pan.
8. Serve as a mid-day snack or in little pieces after supper.
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