Dundee Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Dundee CakeWith its pattern of almonds on top, this easy-to-make, fruit-laden Christmas cake from Dundee, Scotland, is famous throughout the British Isles.4 out of5based on6 ratings.
Dundee Cake

This recipe makes 14 servings

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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 cup butter, softened
  • 1-1/3 cups packed brown sugar 1-1/3 cups packed brown sugar
  • 4 eggs 4 eggs
  • 2 cups all-purpose flour 2 cups all-purpose flour
  • 1 tsp baking powder 1 tsp baking powder
  • 1 cup raisins 1 cup raisins
  • 1 cup currants 1 cup currants
  • 3/4 cup mixed candied peel 3/4 cup mixed candied peel
  • 1 tbsp each grated orange rind 1 tbsp each grated orange rind and grated lemon rind
  • 3/4 cup whole blanched almonds 3/4 cup whole blanched almonds
  • 2 tbsp corn syrup 2 tbsp corn syrup
  • 1/2 cup Scotch whisky 1/2 cup Scotch 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!

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