Dundee takes the cake this Christmas!
We’re only two days away from Christmas, and chances are your holiday baking is almost done. While some of you have probably gone down the old familiar path with murukkus, rose cookies, and kulkuls, others might have opted to make Christmas tree cupcakes, shortbread cookies, and tea cakes, for a change.
But if you’re looking to attempt one last cake and would like to try something that’s traditionally very Christmassy, why not give our signature Dundee Cake a shot?
And before we let you in on the recipe, here’s a little trivia for you:
- Dundee cake is a famous traditional Scottish fruit cake with a rich flavour.
- The cake originated in nineteenth-century Scotland.
- Queen Elizabeth is reported to favour Dundee cake at tea-time.
Butter: 119 g
Caster sugar: 119 g
Eggs: 125 g
Flour: 70 g
Milk powder: 23.5 g
Baking powder: 2.5 g
Almond meal: 23.5 g
Fruit: 100 g (chopped and soaked in rum and spice)
Caramel: as required, for colour
Almonds: 10-15 nos (blanched, dried and semi-roasted)
1. Cream the butter and sugar till light and fluffy.
2. Add the eggs in parts and mix till fully incorporated.
3. Fold in the sifted flour, milk powder, baking powder and almond meal mix.
4. Add the chopped fruits and caramel and mix well.
5. Pour the batter (430 g) in a 6” ring lined with aluminium foil and greased with butter, and bake at 160°C for 10 minutes, till the top is a bit firm, and then arrange the semi-roasted almonds on top and bake further for 13-15 mins, till the top is golden brown and the cake springs back when touched.