Dundee Cake

My Favourite Cakes

Dundee Cake myfavouritepastime.com

Fruitcakes are one of those foods you either hate or love with a passion. Fortunately for me, I adore them. My kids also adore them, with a passion. I always plan to make my fruit cakes, well in advance.
First, I soak the fruits in brandy, sherry or port 2 weeks in advance. That allows them time to soak up the alcohol, plump up and soften. I also grease and line the cake pan (tin) with parchment, in advance. I hate lining cakes pans, so it’s always better to do it when I’m less stressed. Once the cake has baked and cooled I place it in an airtight container and drizzle 1-2 tablespoons of fortified wine for about 3-4 days, then the feasting begins.

Dundee Cake myfavouritepastime.comIt’s always better to eat a small slice at a time, say as a mid-day snack or an afternoon tea accompaniment or as an after dinner treat, more like eating one or two pieces of dark chocolate. I hope you love this recipe the way we do. Have a wonderful weekend.

Dundee Cake myfavouritepastime.com

  • Ingredients
  • 325g (11.5oz) all-purpose flour
  • 2½ teaspoons baking powder
  • 225g (8oz) butter or margarine (I used butter)
  • 225g (8oz) fine sugar
  • Zest and juice from 1 medium orange (Navel orange will yield 7-8 tablespoons juice)
  • 4 medium or large eggs
  • 75g ground almonds
  • 150g (8oz) sultanas (sultana raisins) original recipe called for 225g
  • 150g (8oz) currants (zante currants) original recipe called for 225g
  • 150g raisins (Thompson raisins) (original recipe called for 175g)
  • 6 tablespoons (1/3 cup) sherry (or port or other fortified wine)
  • 100g (3oz) whole, skinned almonds, soaked in 1 tablespoon milk
  • 2-3 tablespoons milk or sherry, extra

Dundee Cake myfavouritepastime.comPlease always remember to assemble all ingredients before you start baking.

Dundee Cake myfavouritepastime.comPreheat the oven to 320°F (160°C) 10 minutes before baking. Grease and double line the base and sides of a 9 x 3 inch (23 x 7.5cm) round tin with parchment (greaseproof paper). Mix the dried fruits with 6 tablespoons sherry and set aside. (you can soak the dried fruit the night before, or many days in advance)

Dundee Cake myfavouritepastime.comSift the flour and baking powder

Dundee Cake myfavouritepastime.comCream the fat, sugar and orange zest until light and fluffy.

Dundee Cake myfavouritepastime.comGradually add the eggs, one at a time, to the creamed mixture, beating well after each addition.

Dundee Cake myfavouritepastime.comFold in half the flour and half the ground almonds,

Dundee Cake myfavouritepastime.comthen fold in the remaining flour, almonds and orange juice.

Dundee Cake myfavouritepastime.comThe mixture looks like this

Dundee Cake myfavouritepastime.comFold in the soaked fruits.

Dundee Cake myfavouritepastime.comIf the mixture feels too thick add 2-3 tablespoons sherry or milk to give a soft dropping consistency (I added 2 more tablespoons of milk).

Dundee Cake myfavouritepastime.comSpoon the mixture into the prepared cake tin. Smooth the surface, making a slight hollow in the centre.

Dundee Cake myfavouritepastime.comArrange the almonds on top of the cake and bake in the centre of the oven for 1½-2 hours or until cooked. If the top browns too quickly, cover with a round parchment or foil. (I baked the cake at 320°F (160°C) for 1 hour 35 minutes and It didn’t brown too quickly)

Dundee Cake myfavouritepastime.comAllow the cake to cool in the tin (pan) before transferring on to cooling rack. Store in an airtight container.

Dundee Cake myfavouritepastime.comThe cake tasted fantastic. It was baked one week ago, but we are still eating a slice a day. There is only ¼ left. How depressing…

Dundee Cake myfavouritepastime.com

Dundee Cake

Original Recipe: Woman’s Own Cakes and Bakes by Gina Steer

Preparation time: 15 minutes; Cooking time: 1½-2 hours; Makes: 16-20 slices

Ingredients

  • 325g (11.5oz) all-purpose flour
  • 2½ teaspoons baking powder
  • 225g (8oz) butter or margarine (I used butter)
  • 225g (8oz) fine sugar
  • Zest and juice from 1 medium orange (Navel oranges will yield 7-8 tablespoons of juice)
  • 4 medium or large eggs
  • 75g ground almonds
  • 150g (8oz) sultanas (sultana raisins) original recipe called for 225g
  • 150g (8oz) currants (zante currants) original recipe called for 225g
  • 150g raisins (Thompson raisins) (original recipe called for 175g)
  • 6 tablespoons (1/3 cup) sherry (or port or other fortified wine)
  • 100g (3oz) whole, skinned almonds, soaked in 1 tablespoon milk
  • 2-3 tablespoons milk or sherry, extra

Instructions

  1. Preheat the oven to 320°F (160°C) 10 minutes before baking. Grease and double line the base and sides of a 9 x 3 inch (23 x 7.5cm) round tin with parchment (greaseproof paper). Mix the dried fruits with 6 tablespoons sherry and set aside. (you can soak the fruits the night before or many days in advance).
  2. Sift the flour and baking powder. Cream the fat, sugar and orange zest until light and fluffy. Gradually add the eggs, one at a time, to the creamed mixture, beating well after each addition.
  3. Fold in half the flour and half the ground almonds, then fold in the remaining flour, almonds and orange juice.
  4. Fold in the soaked fruits. If the mixture feels too thick add 3-5 tablespoons sherry or milk to give a soft dropping consistency (I added 3 tablespoons milk).
  5. Spoon the mixture into the prepared cake tin. Smooth the surface, making a slight hollow in the centre. Arrange the almonds on top of the cake and bake in the centre of the oven for 1½-2 hours or until cooked. If the top browns too quickly, cover with a round parchment or foil. Allow the cake to cool in the tin (pan) before transferring on to cooling rack. Store in an airtight container.

Points to Note

  • Please note this cake tastes better 3 days later. Drizzle 1-2 tablespoons fortified wine over the cake during the first three days.
  • I baked the cake at 320°F (160°C) for 1 hour 35 minutes.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

38 thoughts

    1. Love you too, gal! I just saw the gluten free version on your blog. I am curious, does it taste nice? Mine got finished, but today, I shall be baking two brand new Dundee cakes for the Canadian Thanksgiving weekend! Enjoy the week!
      Liz

    1. Thank you, Silva. I am planning to make ‘Panettone’ soon. Unfortunately I’ve procrastinated for about 1 year. Thanks for reminding me. Have a wonderful weekend. Ours here is rainy and cold….9 degC right now. How awful, but at least the grass is getting green.
      Liz

        1. Please give me the recipes for Pandora and Nadalin. I’ve never heard of those two. I have to google and see what they look like!
          Liz

    1. I have soaked fruits for years and never had a problem with fermenting or any such thing. I usually use some brandy, and sherry or port or other fortified wines. I usually just put mine in the cold room but sometimes I’ve left them in fridge too. You have to keep on shaking the container to mix up everything and also keep on adding more alcohol if most of it seems absorbed. There are lots of people who do it for six months to one year. I’ve not done more than 3 months. I just made two Dundee cakes and they are now sitting in an airtight container and I keep on drizzling some port over the top. Will start eating them after one week. Have a lovely weekend!
      Liz

  1. I am the lone lover of fruitcake in my family. This looks like one that the haters might like more than the dark fruitcakes. I like them all. Thanks for this recipe.

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