Description
Scottish bakers cherish their beloved Dundee Cake, a rich almond-studded fruitcake from Scotland with deep cultural roots. Packed with candied fruits and whole almonds, this delightful treat promises a delectable journey through traditional Scottish baking that you’ll savor with every sweet, nutty bite.
Ingredients
Scale
Main Ingredients:
- 250 grams (8.8 ounces) butter, room temperature
- 250 grams (8.8 ounces) dark brown sugar
- 5 large eggs
- 250 grams (8.8 ounces) plain flour
Dried Fruits:
- 225 grams (7.9 ounces) currants
- 200 grams (7.1 ounces) raisins
- 200 grams (7.1 ounces) sultanas
- 100 grams (3.5 ounces) mixed peel
Spices and Additional Ingredients:
- 1 teaspoon mixed spice
- 1 teaspoon salt
- 50 grams (1.8 ounces) blanched almonds
Instructions
- Prepare a 9-inch round cake tin by thoroughly greasing and lining with parchment paper, ensuring complete coverage.
- Briefly blanch whole almonds in boiling water, then drain and set aside to cool completely.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale, fluffy, and significantly lighter in texture.
- Incorporate eggs into the butter mixture one at a time, mixing thoroughly after each addition to maintain a smooth consistency.
- Gently sift together flour, salt, and mixed spice directly into the wet ingredients, folding carefully to create a uniform batter without overmixing.
- Delicately fold dried fruits and mixed peel into the batter, distributing evenly throughout the mixture.
- Transfer the batter to the prepared cake tin, smoothing the surface with a spatula to ensure an even distribution.
- Meticulously arrange the cooled blanched almonds in a decorative pattern across the top of the cake batter.
- Place the cake in a preheated oven at 150°C (130°C fan) / Gas Mark 2 and bake for approximately 2 hours.
- After 90 minutes, carefully check the cake’s progress, covering with aluminum foil if the top begins to brown too quickly.
- Once baking is complete, remove from the oven and allow the cake to cool completely within the tin.
- Gently transfer the cooled cake to a wire rack for final cooling and serving.
Notes
- Boil almonds briefly to enhance their flavor and prevent them from burning during baking.
- Use room temperature eggs for smoother batter incorporation and consistent mixing.
- Create a gluten-free version by substituting regular flour with almond or coconut flour for those with dietary restrictions.
- Soak dried fruits in brandy or orange juice overnight to add extra moisture and depth of flavor to the cake.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 8
- Calories: 511
- Sugar: 44 g
- Sodium: 149 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 93 mg