Since I am baking like crazy this Holiday season, baking a traditional fruit cake for the Christmas is very obvious. For the last couple of years I was baking the same rum soaked fruit cake because of popular demand. This year however, I wanted to bake something different and did not want to go through all the soaking part. This Dundee cake is simple to bake and does not require soaking of fruits beforehand. You can even cut and taste the cake on the day of baking.
We grew up eating homemade fruit cakes during the Christmas and New Year. Maa used to bake a simple cake with simple ingredients in her round aluminum oven. The whole house wafted the smell of the cake baking in the oven and my brother and I used to flock around the oven to get the first bite from the freshly baked cake. Maa used to cut two slices for us and kept the rest to be enjoyed on the Christmas morning. After all these years I am still enchanted by the smell of the freshly baked cake and get all nostalgic.
This Dundee cake is a Scottish fruit cake. This cake was originated in Scotland. Like other Christmas fruit cakes, the fruits in this recipe does not need any soaking in alcohol. It is very simple to make and is very rich in flavor and taste. The unique feature of this cake is the almonds that are arranged in a concentric pattern on top of the cake, making it beautiful to look at. The cake is rich in taste and flavor with loads of fruit peels and dried fruits.
Enjoy baking one today.
The cake is baked at a low temperature for longer time than usual. That way the cake comes out richer and flavorful. You can store the cake at room temperature for almost 2 weeks if it lasts that long. You may use brown sugar in place of caster or granulated sugar.
By December 24, 2014Published:
- Yield: 1 round cake (8-10 Servings)
- Prep: 20 mins
- Cook: 2 hrs 0 min
- Ready In: 2 hrs 20 mins
The Dundee cake is rich in taste and flavor with loads of fruit peels and dried fruits.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon all spice powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground mace
- 11/2 cups granulated sugar
- 4 large eggs
- 1/2 cup milk
- 2 tablespoons brandy optional
- 1 cup raisins or sultanas
- 1/2 cup currents
- 1/2 cup glace cherries
- 1 cup mixed peel or tutti frutti
- 1 cup blanched almonds
- 1 cup unsalted butter softened
- Preheat the oven to 300F. Grease and line an 8 inch round pan with 2-3 layers of parchment paper. In a bowl combine the flour,baking powder and the powdered spices. Keep aside.
- In a large bowl cream the butter and the sugar with an electric hand mixture until light and fluffy. Add eggs one at a time and continue beating till pale in color. Add the flour in 2-3 batches alternating with the milk. Combine well.
- Finally add all the dried fruits and peels. Mix well. Add brandy if using. Transfer the batter to the prepared pan and bake for 2 hours or until a toothpick inserted comes out clean.
- After baking for 30 minutes take the pan out of the oven and arrange the blanched almonds and put back the cake in the oven to bake for rest of the time.
- Remove the pan from oven once the cake is baked and cool on a wire rack. Cool completely before cutting the cake.
- Enjoy with your family on Christmas morning.