Dundee Cake Recipe

Introduction

Ingredients

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g plain flour
• 1 tsp baking powder
• 225g mixed dried fruit (currants, sultanas, raisins)
• 50g candied peel
• 50g blanched almonds, chopped
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tbsp milk

Instructions

1. Preheat the oven to 160°C/320°F/Gas Mark 3. Grease and line a 20cm/8inch round cake tin.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Sift the flour and baking powder into the mixing bowl and fold in gently.
5. Add the mixed dried fruit, candied peel, chopped almonds, ground cinnamon, ground nutmeg, and ground ginger. Mix everything together until well combined.
6. Add the milk and mix gently until the batter is smooth.
7. Spoon the mixture into the prepared cake tin and smooth the surface with a spatula.
8. Bake in the preheated oven for 2-2.5 hours or until a skewer inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and leave it to cool in the tin for 15 minutes.
10. Turn the cake out onto a wire rack to cool completely.

Nutrition

• Calories: 421
• Protein: 6g
• Fat: 20g
• Carbohydrates: 56g
• Fiber: 3g
• Sugar: 40g
• Sodium: 110mg

Tips and Variations

• You can replace the mixed dried fruit with your favorite fruits, such as dates, figs, or apricots.
• If you don't like candied peel, you can leave it out or replace it with some chopped glace cherries.
• If you want a boozy Dundee cake, you can add some whisky or brandy to the batter.
• You can also decorate the top of the cake with some blanched almonds or some extra dried fruit.
• Dundee cake can be stored in an airtight container for up to a week. You can also freeze it for up to 3 months.

Conclusion