Tested till perfect Dundee Cake

Dundee Cake

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

By The Canadian Living Test Kitchen

Source: Holiday Best: 2008

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 to 14

Ingredients

  • 1 cup 1cupbutter, softened
  • 1-1/3 cups 1-1/3cupspacked brown sugar
  • 4 4eggeggs
  • 2 cups 2cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1 cup 1cupraisinraisins
  • 1 cup 1cupcurrantcurrants
  • 3/4 cup 3/4cupmixed candied peel
  • 1/2 cup 1/2cupchopped candied cherrycandied cherries
  • 1 tbsp 1tbspeach grated orange rind and grated lemon rind
  • 3/4 cup 3/4cupwhole blanched almondwhole blanched almonds
  • 2 tbsp 2tbspcorn syrup
  • 1/2 cup 1/2cupScotch whisky or Canadian rye
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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.)

Nutritional Information Per each of 14 servings: about

cal 449 pro 6g total fat 19g sat. fat 9g
carb 68g fibre 3g chol 88mg sodium 149mg

% RDI:

calcium 7 iron 16 vit A 14 vit C 8
folate 22
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