Dundee cake, Scotland

 

Dundee cake, Scotland

Ingredients

For the Cake

• 180g unsalted butter, at room temperature
• 180g light muscovado sugar
• 3 large eggs, beaten
• 225g plain flour
• 1 tsp baking powder
• 100g ground almonds
• 500g mixed dried fruit (sultanas and raisins)
• 100g whole glacé cherries (optional)
• Zest of 1 large orange
• 3 tbsp Seville orange marmalade
• 100g blanched almonds (for decoration)

For the Glaze

• 1 tbsp milk
• 2 tsp caster sugar

Instructions

Step 1: Prepare the Ingredients

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line a deep 20cm (8-inch) round cake tin with baking parchment.
2. Blanch Almonds: Place blanched almonds in boiling water for 5 minutes, then drain and let them dry.

Step 2: Make the Cake Batter

1. Cream Butter and Sugar: In a large bowl, beat the softened butter until creamy. Gradually add the light muscovado sugar and beat until light and fluffy.
2. Add Eggs: Slowly incorporate the beaten eggs into the mixture, adding a little flour if it starts to curdle.
3. Mix Dry Ingredients: Sift together the plain flour and baking powder. Stir this mixture into the creamed butter and sugar.
4. Add Flavorings: Mix in the ground almonds, orange zest, and Seville orange marmalade until well combined.
5. Fold in Dried Fruits: Gently fold in the mixed dried fruits and cherries.

Step 3: Bake the Cake

1. Transfer to Tin: Spoon the batter into the prepared cake tin and smooth the top with a spatula.
2. Decorate: Arrange whole blanched almonds on top in concentric circles.
3. Bake: Bake in the preheated oven for about 45 minutes. Then reduce the temperature to 160°C (320°F) and bake for an additional 60–80 minutes, checking with a skewer for doneness.

Step 4: Prepare the Glaze

1. In a small saucepan, combine milk and caster sugar over low heat until dissolved.
2. Brush this glaze over the top of the cake during the last few minutes of baking.

Step 5: Cool and Serve

1. Once baked, remove from oven and let it cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
2. Wrap in foil and allow it to rest for at least two days before serving for enhanced flavor.