Dundee cake

Dundee cake

A rich, fruity cake, this became popular at the end of the nineteenth century. The whisky may be omitted or replaced with another spirit.

By
From
Cooking from memory
Serves
12
Photographer
Mark Roper

Ingredients

Quantity Ingredient
220g butter or margarine
220g brown sugar
2 teaspoons black treacle
1 tablespoon whisky or rum, (optional)
6 eggs
30g ground almonds
300g plain flour
30g self-raising flour
100g chopped mixed peel
250g sultanas
250g currants
250g raisins
milk

Method

  1. Preheat the oven to 160°C. Grease and line a 23 cm (9 in) round cake tin.
  2. Cream the butter, sugar, treacle and whisky until light and fluffy. Add the eggs one at a time, mixing well as you go. Stir through the almonds, add the sieved flours and partly mix before adding the peel and dried fruits. Mix lightly but thoroughly until the batter is smooth. If mixture is too stiff , add a little milk to soften.
  3. Pour mixture into the cake tin, covering it with baking paper to prevent burning. Bake near the middle of the oven for 21⁄ 2–3 hours, removing baking paper about 20 minutes before cake is finished.
  4. Test with a toothpick – if the cake is still wet in the middle return it to the oven for further baking. Allow it to rest for 15 minutes before removing the cake from the tin and placing it on a wire rack. Cool and serve.
Tags:
Jewish
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