Life is uncertain. Eat dessert first … check this Recipe: Dundee cake
How to Make Dundee cake
Preparation time:
less than 30 mins
Cooking time:
1 to 2 hours
Serves:
Serves 10
Dietary:
Vegetarian
Ingredients
- 175g/6oz softened butter
- 175g/6oz soft light brown sugar
- 3 tbsp orange marmalade
- 3 free-range eggs
- 225g/8oz self-raising flour
- 25g/1oz ground almonds
- 1 heaped tsp ground mixed spice
- 400g/14oz mixed dried fruit
- 75g/3oz glacé cherries
- 2 tbsp whisky
- 40g/1½oz blanched almonds
- 1 tsp granulated or caster sugar
Method
-
Preheat the oven to 150C/140C Fan/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper.
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Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy.
-
Add the marmalade and mix for a few seconds. Slowly add the eggs, one at a time, beating well after each addition.
-
Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined.
-
Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top.
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Bake for 1½–2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
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Leave the cake to cool for 10 minutes, then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4–5 days.
