Dundee Cake Recipe
Calling all young adventurers! Prepare to embark on a delicious journey through Scotland's rich culinary heritage with the Dundee Cake. This iconic fruitcake is more than just a sugary treat; it's a portal to a world of history, tradition, and a touch of mystery.
Ingredients
Wet Ingredients:
- 3/4 cup 175 grams unsalted butter, softened at room temperature
- 1 cup 200 grams firmly packed light brown sugar
- 3 large eggs
- Zest of 1 orange Seville orange preferred
- 5 tablespoons Seville orange marmalade
Dry Ingredients:
- 1 1/2 cups 225 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup 40 grams almond flour
Fruit and Nuts:
- 1 1/4 cups 200 grams golden raisins/sultanas (dried white grapes)
- 1 1/4 cups 200 grams raisins
- 20-25 whole blanched almonds optional: blanching instructions provided in the original recipe
Instructions
- Preheat and Prepare: Preheat oven to 300°F (275°F if using convection). Grease and line an 8-inch round cake pan.
- Cream Butter and Sugar: In a large bowl, cream softened butter and brown sugar until light and fluffy.
- Add Eggs and Zest: Beat in eggs one at a time, adding a teaspoon of flour with each addition to prevent curdling. Stir in orange zest.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and almond flour.
- Fold in Dry Ingredients: Gradually add dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Incorporate Fruit and Nuts: Stir in raisins and sultanas.
- Pour Batter and Arrange Almonds: Spoon batter into the prepared pan and smooth the top. Arrange whole blanched almonds on top in concentric circles.
- Bake and Cool: Bake for 1 hour 40 minutes to 2 hours, or until a toothpick inserted into the center comes out clean. If the cake browns too quickly, cover it loosely with foil. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Enjoy!