So for this season it’s the Scottish fruit cake that is moist, fruity and very chirstmassy. And it is ludicrously straightforward.
There is someone I want to thank and that’s Jehanne of “The cooking doctor”. I have been discussing for over 2 weeks about the cake with her. Thank you for the recipe, tips and ideas. They went well in making this cake a hit.
A few notes I would like to share; the cake takes around 2 hours to bake and will turn golden much before but do the skewer test and then remove the cake from the oven. It does look a bit oily when you remove from the oven due to the ground almonds but don’t worry they will be absorbed as the cake cools.
You need –
- Unsalted butter – 175 grams, at room temperature
- Caster sugar – 1/4 cup
- Egg – 4, at room temperature and lightly beaten
- Ground almonds – 1 & 1/3 cups
- All purpose flour – 1 cup
- Salt – 1/4 teaspoon
- Baking powder – 1/2 teaspoon
- Sultanas/ golden raisins – 1 & 1/4 cup
- black raisins – 1 & 1/4 cup
- Glazed cherries – chopped, 1/4 cup
- Mixed candied peel – 2 tablespoons
- Ground mixed spices – 1/2 teaspoon
- Orange juice – 1/4 cup
- Blanched almonds – to decorate, around 20
How to –
In a bowl, put the sultanas, black raisins, glazed cherries, mixed candied peel and orange juice. Cover and let it soak overnight.
Preheat the over to 150 C. Line a 8 inch cake tin with parchment paper and set aside. Sift together the flour, mixed spices, salt and almond flour. set aside.
In mixing bowl, cream the sugar and butter till pale and fluffy. Gradually add the egg and wait till in forms a smooth batter before each addition. With a wooden spoon fold the ground almonds – flour mixture and mix till smooth. Stir the soaked dried fruits and stir till evenly distributed.
Spoon the batter into the prepared cake tin and level the top with a palette knife. Decorate the top of the cake with blanched almonds. Bake the cake for 2 hours or when skewer is inserted in the middle of the cake comes out clean.
Brush the hot cake with 1 tablespoon orange juice. Cover tightly with a foil and cool in the pan.
18 thoughts on “Dundee cake – A traditional Scottish fruit cake”
The cake looks delicious! Nice presentation too!
I'm bookmarking this recipe as i have plans to bake this next week.. delicious..
Delicious Rekha.. Bookmarking this. Will try it out
delicious! :).. No more bakes please! U make me drool all the time.. 🙂
That's a huge amount of nuts .. But would love it all rekha . Bookmarking the recipe
What more is needed for a classy Christmas other than this fruit cake from the land of cakes. Loved each and every click!
Beautifully presented yummy cake..
Delicious and beautiful cake looks perfect christmas treat.
Fruit cake might be one of those cakes I am love with. This is so similar to the Indian style one I make but with rum infused dried fruits. I am sure you know what I'm talking about. Love it.
Your cake is so perfect and beautiful Rekha.
Lovely cake and i admire your photographs
Beautiful cake Rekha…love the Christmas spirit in the pictures..hmm the cake stand too 🙂
aah… that cake stand!!! 🙂 🙂 jehanne is a darling isn't it… i keep pestering her but she is so patient to keep answering doubts, no wonder y she is a doc!!! 🙂 the cake looks so good… that first picture had me in the quandry, I wanted to see ur post last night itself when I saw the pic on FB, but then my phone acts funny, so I had to wait… give me that last plate na pls…
Oh Rekha…………. such a lovely cake sweetheart..i want that bowl full of raisins, and last cake piece with the plate..i have to say fantastic clicks…
Cake looks so tempting and rich with all those dry fruits….hmmm cake stand kalaki keto 🙂
Looks fab! Great pics 🙂
Thanks for the mention Rekha ! So glad u liked it , ur pic the sliced one reminds me so much of Scotland -these cakes are sold in the specialty shops. Makes me wanna go back there ! Stunning pic I'm in awe ..
i enjoy fruit cakes like this. i always wanted to try dundee cake. looks great!