Dundee Cake RecipeOrigin: Scottish Period: Traditional |
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This is very much a traditional cake that became popular at the end of the 19th century which is often served with tea at Christmas. Ingredients
240g flour 
Dundee Cake Preparation:Method:Cream the butter and sugar together in a bowl. When it's white and fluffy slowly add the eggs one at a time and beat-in (add 1 tbsp of flour with each egg to prevent curdling). Once the eggs have been incorporated stir-in the nuts and the fruit then add the remaining flour and the whisky. The mixture will be stiff, but make sure it's stirred well (if too thick add a little milk). Spoon the mixture into a greased and lined 20cm cake tin and flatted the top with wet hands. Cover with greaseproof paper and bake in an oven pre-heated to 170°C for 2 hours. Half-way through the cooking time take off the foil and arrange split almonds in concentric circles on the top of the cake. Return the cake (with the paper back in place) to the oven and continue cooking. Some 20 minutes before the end of the cooking time take off the greaseproof paper and test the cake with a skewer. If this comes out still wet, continue cooking. About 10 minutes before the cake is done brush the top with the sweetened milk, which will create a dry glaze. When done (ie the skewer comes out dry) take out of the oven and allow to cool for some 15 minutes in the tin before tipping out onto a wire rack. Store in an air-tight container. Find more Christmas Recipes Here |
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