After savoring brownies and cup cakes….let’s move on to taste this delectable ‘Dundee Cake’ made by Priya of ‘Priya’s Versatile Recipes. Priya is very enthusiastic food blogger who has been part of my blog by participating in most of the events held at my blog. Priya’s blog is collection of world recipes with simplified preparation steps. So let’s bake a Scottish traditional Christmas Dundee cake to celebrate this festive season with Priya. Thank you Priya for being part of this ‘Christmas and New Year Bakes’.
Dundee cake is a traditional Scottish Christmas cake loaded with currants, sultanas and almonds. This cake calls for rich flavors, originated during 19th century in Scotland, this cake traveled around the world and its is supplied privately as a corporate Christmas gift. This cake is typically decorated with concentric circles of blanched almonds and this makes the difference between the Dundee cake and other Christmas cakes do exists in the world.
With an incredible mixture of dry fruits and citrus fruits peels, this cake came out extremely flavourful and dangerously addictive to enjoy without any fuss. Whoever loved loads of dry fruits in their cake will definitely fell in love with this beauty.
- 2 cups All purpose flour
- 1 tsp Baking powder
- 150 g Butter
- 1 cup Packed Brown sugar
- 1/2 cup Caster sugar
- 3 Large eggs
- 1/2 cup Currants
- 1/2 cup Sultanas
- 1/2 cup Glaced cherries (halved)
- 1/4 cup Chopped mixed peels (orange, clementines, lemon)
- 2 tbsp Almond meal
- 2 tbsp Orange zest
- 1 tbsp Lemon zest
FOR THE TOPPING:
- Whole blanched almonds (as per need)
- Grease well a round 8 or 9 inch baking pan and keep aside.
- Sift the flour and baking powder in a mixing bowl and keep aside
- Take the butter,brown sugar, caster sugar and eggs in a bowl, using an electric hand whisk, beat them until they turns smooth consistency.
- Fold in the currants, sultanas, cherries, mixed peel, ground almonds and orange and lemon zest.
- Gradually add the flour mixture and turn everything as a smooth batter. Now spoon the mixture into the prepared cake tin, spreading it out evenly with the back of the spoon.
- Then, carefully, arrange the whole almonds in concentric circles over the top – but drop them on very lightly (if you press them down too hard they will disappear during the cooking).
- Bake the cake in middle rack for 40-45 minutes or until the center is firm and springy to touch.
- Allow it to cool before taking it out of the pan.
- Slice and enjoy.
Dundee cake tastes more delicious the next day and stays prefect in room temperature more than a week.