DUNDEE CAKE
THIS RECIPE IS PASSED DOWN FROM THE 1700'S
I'VE CHANGED NOTHING EXCEPT THE BAKING DIRECTIONS
INGREDIENTS
3 tablespoons scottish whiskey |
6 oz (175 g) currants |
6 oz (175 g) sultanas |
4 oz (110 g) glacé cherries, rinsed, dried and cut into halves |
3 oz (75 g) mixed candied peel, finely chopped |
grated rind 1 small orange |
grated rind 1 small lemon |
5 oz (150 g) butter, at room temperature |
5 oz (150 g) soft brown sugar |
3 large eggs |
8 oz (225 g) plain flour |
1 level teaspoon baking powder |
milk, if necessary |
2 level tablespoons ground almonds |
4 oz (110g) whole blanched almonds (only if you don't intend to ice the cake) |
1 miniature bottle (3½ tablespoons) single malt Scotch whiskey (for 'feeding') |
You will also need a 7 inch (18 cm) square or 8 inch (20 cm) round cake tin, greased and lined with silicone paper (baking parchment). |
DIRECTIONS
Begin the night before by weighing the fruit and peel into a bowl and sprinkling it with the 3 tablespoons of whiskey. Mix well, cover and leave overnight.
Pre-heat the oven to gas mark 3, 325°F (170°C). Put the butter and sugar in a mixing bowl and beat with a wooden spoon until light and fluffy – or use an electric mixer for more speed. Whisk the eggs separately, then, a little at a time, beat them into the creamed butter and sugar. Next, using a large tablespoon, carefully fold in the sifted flour and baking powder. Your mixture needs to be of a soft, dropping consistency so, if it seems too dry, add a dessertspoon of milk.
Now, carefully fold in the ground almonds and then the currants, sultanas, cherries, mixed peel and orange and lemon zest. Then spoon the mixture into the prepared cake tin, smoothing it out evenly with the back of the spoon. If you don't intend to ice the cake, arrange the whole blanched almonds in circles on top of the mixture, but do this carefully and lightly; if they are pressed in they will sink during the baking. Place the cake in the center of the oven and bake for 2-2½ hours or until the center is firm and springy to the touch.
Let the cake cool in the tin for 30 minutes before taking it out to finish cooling on a wire rack. Then 'feed' it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of malt whiskey – wrap it in double silicone paper and store it in foil or an airtight container till needed. If you like you can feed it again before serving.