With its pattern of almonds on top, this easy-to-make, fruit-laden Christmas cake from Dundee, Scotland, is famous throughout the British Isles.
- Portion size 14 servings
- Credits : Holiday Best: 2008
- 1 cup butter softened
- 1 1/3 cup packed brown sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup raisin
- 1 cup currant
- 3/4 cups mixed candied peel
- 1/2 cup chopped candied cherry
- 1 tablespoon each grated orange rind
- 1 tablespoon each grated lemon rind
- 3/4 cups whole blanched almonds
- 2 tablespoons corn syrup
- 1/2 cup Scotch whisky
- 1/2 cup Canadian rye
MethodLine bottom and side of 8-inch (2 L) springform pan with parchment paper. Set aside.
In large bowl, beat butter with sugar until creamy; beat in eggs, 1 at a time, beating well after each.
In separate bowl, whisk flour with baking powder; stir in raisins, currants, peel, cherries and orange and lemon rinds until separated and coated. Gradually stir into butter mixture until combined. Scrape into prepared pan, smoothing top.
Starting at edge, arrange almonds, rounded ends out and with sides touching, in tight concentric circles over batter. Gently press into batter.
Place cake in centre of 300°F (150°C) oven; place loaf pan filled with very hot water beside cake on rack. Bake until deep golden and cake tester inserted in centre comes out clean, about 2-1/4 hours. Let cool in pan on rack for 5 minutes. Remove from pan to rack; brush with corn syrup. Let cool completely.
Cut 24- x 15-inch (60 x 38 cm) piece of cheesecloth; soak in half of the whisky and wrap cake to enclose completely. Wrap in foil; refrigerate for 1 week.
Brush with remaining whisky; wrap and refrigerate for 1 week. (Make-ahead: Refrigerate for up to 1 month.)
Nutritional facts Per each of 14 servings: about
- Sodium 149 mg
- Protein 6 g
- Calories 449.0
- Total fat 19 g
- Cholesterol 88 mg
- Saturated fat 9 g
- Total carbohydrate 68 g
- Iron 16.0
- Folate 22.0
- Calcium 7.0
- Vitamin A 14.0
- Vitamin C 8.0