Dundee Cake

By The Canadian Living Test Kitchen

152 people added this to their Recipe Box

This recipe makes 14 servings

Nutritional Info
Per each of 14 servings: about	-
cal	449449 cal
pro	6 g6g pro
total fat	19 g19g total fat
sat. fat	9 g9g sat. fat
carb	68 g68g carb
fibre	3 g3g fibre
chol	88 mg88mg chol
sodium	149 mg149mg sodium
% RDI:	-
calcium	77 calcium
iron	1616 iron
vit A	1414 vit A
vit C	88 vit C
folate	2222 folate

With its pattern of almonds on top, this easy-to-make, fruit-laden Christmas cake from Dundee, Scotland, is famous throughout the British Isles.

Ingredients

1 cup butter , softened1 1cup cupbutter, softened
1-1/3 cups packed brown sugar 1-1/3 1-1/3cups cupspacked brown sugar
4 eggs 4 4eggeggs
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1 tsp baking powder 1 1tsp tspbaking powder
1 cup raisins 1 1cup cupraisinraisins
1 cup currants 1 1cup cupcurrantcurrants
3/4 cup mixed candied peel 3/4 3/4cup cupmixed candied peel
1 tbsp each grated orange rind 1 1tbsp tbspeach grated orange rind and grated lemon rind
3/4 cup whole blanched almonds 3/4 3/4cup cupwhole blanched almondwhole blanched almonds
2 tbsp corn syrup 2 2tbsp tbspcorn syrup
1/2 cup Scotch whisky 1/2 1/2cup cupScotch whisky or Canadian rye

Preparation

Line 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.)

Source : Holiday Best: 2008 - on newsstands now!