Fruit cake

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Dundee cake – A traditional Scottish fruit cake

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.

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