Tuesday, December 22, 2009
Dundee cake is a traditional, Scottish, Christmas cake. It is a lighter version of run-of-the-mill fruitcake with almonds in a lovely display on the top. It is said that it was created due to the fact that Mary, Queen of Scots didn't like cherries in her cake. I imported a few in mine, although it is still a lighter cake.
8 oz flour
1 teaspoon baking powder
6 oz butter
5 oz sugar
4 eggs, lightly beaten
1 oz blanched almonds
8 oz mixed peel
6 oz currants
4 oz each dried cherries and pineapple
Grated rind and juice of an orange
2 tablespoons whisky
Pre-heat the oven to gas mark 3. Grease and line, with a double layer of greaseproof, an 8” tin.
Sieve together the flour and baking powder. Cream the butter and sugar until fluffy. Add the eggs incorporating them one by one, alternating with the flour mixture. Add cherries, pineapple, currants and mixed peel. Add Orange juice and whiskey, mix well.
Pour mixture in the tin. After it has been cooking for an hour, arrange the almonds in concentric circles on the top of the cake. Cook for another hour.
Make a nice glazey sauce to soak into the cake:
4 tablespoons marmalade
3 tablespoons whisky
2 tablespoons orange juice
Melt in a saucepan and serve warm over a slice.