Bring the sultanas back to life by placing them in an ovenproof dish, pouring over the whisky and covering the dish with foil. Add the eggs, one at a time, adding 1 tbsp of the flour with each and beating thoroughly before adding the next. Lightly place the whole almonds on top of the cake, starting from the outside, and working towards the centre in ever-decreasing circles.
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By continuing to use the website you are accepting the use of these cookies. Leave to cool completely before cutting. It often tastes better after a few days, so let those flavours develop. Wrap the cake well and store in an airtight tin. It keeps really well, up to three months if you continue to douse it with a little whiskey or brandy.
See a sample. Exclusive competitions and restaurant offers, plus reviews, the latest food and drink news, recipes and lots more. Please update your payment details to keep enjoying your Irish Times subscription. Dundee cake Makes one large inch cake Lilly Higgins. Dundee cake. Thu, Dec 13, , First published: Wed, Dec 12, , Ingredients g raisins g sultanas 4tbs whiskey or sherry 2tbs marmalade g sugar g butter, soft 5 eggs g plain flour 1tsp baking powder 1tbs mixed spice g cherries 30g ground almonds g whole blanched almonds.
Restaurant reviews. Home energy upgrades are now more important than ever. I want to make this instead of the rich fruit cake as my Christmas Cake. Will the Dundee Cake last as long? I want to make it this week. Thanks for your help. Sue Cockburn. Dundee cake does not keep like a rich fruitcake. Follow us Like us on Facebook Follow us on twitter Follow us on instagram Follow us on pinterest Follow us on youtube. To ask a question, simply login or register.
As such, a pure and true Dundee cake will include the zest of an orange, thus linking it to the marmalade-making in the town. This recipe includes a little of both, and so has quite a citrus tang to it. As this is also a Scottish cake, traditionally a malt whisky would be used to flavor the cake. However, if whisky is not your tipple, then feel free to use brandy or even sherry. Line an 8-inch cake pan with greaseproof paper or baking parchment and grease lightly with a little butter.
Place the butter, sugar, and zest into a large bowl. Cream until light, smooth, and creamy using either a fork or electric hand whisk. In another bowl, mix the flour with the baking powder and mixed spice. Repeat until all the eggs and flour are used up. Add the raisins, citrus candied peel, and cherries if using to the mixture and stir well, but gently—you don't want to flatten the cake batter too much—until all the fruits are incorporated into the mixture. Stir in the whisky using a spoon or spatula.
Spoon the mixture into the prepared cake pan and gently level the surface. Bake for another hour or until the cake is a deep, golden brown. Remove the cake from the oven and place onto a cooling rack, leaving the cake to cool in the pan. Once cooled, remove from the pan, slice, serve, and enjoy.
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