05 December, 2012

Dundee cake - a Christmas post

In my first concession to the currant (yes, pun intended) festive season I baked a nice fruitcake on the weekend. It was a recipe I cobbled together from several which didn't strike me as quite right, so having been successful I thought I'd share it with you by way of a Festivus gift. Bake one and give it to your school's librarian.


175g butter
175g soft dark-brown sugar
4 tbsp orange (or lime) marmalade
3 or 4 eggs,
225g self-raising flour
40g almond meal (more if you like that marzipanesque flavour)
2 tsp ground mixed spice
200g currants
200g raisins
75g glacé cherries, halved
4 or 5 tbsp whisky (I used 50:50 of Glenfiddich and Jim Beam)
80g blanched almonds to decorate
1 tsp caster sugar, to sprinkle over the top

Preparation method:
  1. Soak currants and raisins in whisky for at least an hour.
    Have a nip yourself while you wait.
  2. Preheat the oven to 150C. Grease and line a 20cm loose-based deep cake tin with kitchen paper.
  3. Beat the butter and sugar in a food processor for 3-4 minutes (until light and fluffy).
  4. Add the marmalade and the eggs, beating well after each egg.
  5. Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the dried fruits.
  6. Spoon the mixture into the cake tin, smooth the surface and arrange the blanched almonds in some sort of fancy pattern on top.
  7. Bake for 2 hours*, or until well risen, firm and golden-brown. (use the skewer test to ensure it is cooked)
  8. Let it cool a little in the tin before turning onto a rack. Sprinkle with sugar and eat with gusto.

*cake took a little over 2 hours in our dodgy oven.

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