Dundee Cake is a traditional Scottish fruitcake that has been a favorite for centuries. Known for its rich texture, it features a blend of juicy dried fruits, citrus zest, and a hint of warm spices. Unlike many other fruitcakes, the Dundee Cake is characterized by its decorative top, studded with whole blanched almonds arranged in a circular pattern. Often associated with the holiday season, it’s a delightful treat that pairs well with a hot cup of tea or coffee. This cake is dense but moist, and its flavors deepen over time, making it ideal to prepare ahead of special occasions.
Ingredients:
- 175g (1 ½ cups) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 175g (3/4 cup) unsalted butter, softened
- 175g (3/4 cup) caster sugar
- 3 large eggs, at room temperature
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 200g (1 1/4 cups) mixed dried fruits (raisins, currants, sultanas)
- 50g (1/3 cup) candied peel, finely chopped
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 50g (1/3 cup) whole blanched almonds, for decoration
Instructions:
- Preheat the oven to 150°C (300°F). Grease and line a 20 cm (8-inch) round cake tin with parchment paper.
- Mix the dry ingredients: In a bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture looks like it’s curdling, add a spoonful of the flour mixture.
- Add the flavorings and fruits: Stir in the orange and lemon zests, vanilla extract, mixed dried fruits, and candied peel. Fold in the flour mixture gently, alternating with the milk to create a smooth batter.
- Pour and decorate: Transfer the batter to the prepared cake tin and smooth the top. Arrange the blanched almonds in a circular pattern on top.
- Bake: Place in the preheated oven and bake for 1 ½ to 2 hours, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
- Cool and serve: Allow the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely. Wrap in parchment and foil to store, as it tastes even better after a day or two.
Enjoy your slice of tradition with this classic Dundee Cake!
