- Portion size: 12 to 14
This recipe makes 14 servings
|Per each of 14 servings: about||-|
|total fat||19 g|
|sat. fat||9 g|
With its pattern of almonds on top, this easy-to-make, fruit-laden Christmas cake from Dundee, Scotland, is famous throughout the British Isles.
- 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
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