Scottish Whisky Dundee Cake Recipes

DUNDEE CAKE

Steps:

• Heat the oven to 325 degrees F with a rack in the middle. Prepare a 9-inch springform pan with spray oil, and line the bottom with parchment paper.
• Combine the brandy and dried fruit in a small bowl and let sit while you prepare the cake batter. Stir it occasionally.
• In the bowl of a stand mixer, cream the butter, sugars, and vanilla on high speed until fluffy, about 2 minutes.
• Add the eggs, one at a time, beating in between each addition.
• In another bowl, whisk together the flour, almond flour, baking powder, cinnamon, and salt. Sift the mixture over the egg and sugar mixture and mix until the flour is fully incorporated. Stir in the fruit and orange zest and scrape the batter into the prepared pan.
• Smooth the top of the batter with an offset spatula and place the almonds on top of the batter in concentric rings.
• Bake the cake for 45 minutes. Remove the cake from the oven and brush it with the brandy/marmalade glaze and place the cake back into the oven for 10 to 15 minutes more.
• Remove the cake from the oven and brush it with more glaze.
• Let the cake cool completely.
• Garnish with the candied orange slices.

TRADITIONAL DUNDEE CAKE

Steps:

• First of all sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down. Then simply add the butter, caster sugar and eggs, and, using an electric hand whisk, combine them for about 1-2 minutes until you have a smooth dropping consistency. If it seems too dry, add a dessertspoon of milk. Next fold in all the other ingredients: currants, sultanas, cherries, mixed peel, ground almonds and orange and lemon zest. 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). Place the cake near the centre of the oven and bake for 1¾ hours or until the centre is firm and springy to touch. Allow it to cool before taking it out of the tin. Dundee cake keeps very well in an airtight tin and tastes better if it's kept a few days before cutting.

SCOTTISH WHISKY DUNDEE CAKE

Steps:

• Begin the night before by weighing the fruit and peel into a bowl and sprinkling it with the 3 tablespoons of whisky. Mix well, cover and leave overnight.
• Pre-heat the oven to gas mark 3, 325°F (170°C). Put the butter and sugar in a mixing bowl and beat with a wooden spoon until light and fluffy - or use an electric mixer for more speed. Whisk the eggs separately, then, a little at a time, beat them into the creamed butter and sugar. Next, using a large tablespoon, carefully fold in the sifted flour and baking powder. Your mixture needs to be of a soft, dropping consistency so, if it seems too dry, add a dessertspoon of milk.
• Now, carefully fold in the ground almonds and then the currants, sultanas, cherries, mixed peel and orange and lemon zest. Then spoon the mixture into the prepared cake tin, smoothing it out evenly with the back of the spoon. If you don't intend to ice the cake, arrange the whole blanched almonds in circles on top of the mixture, but do this carefully and lightly; if they are pressed in they will sink during the baking. Place the cake in the centre of the oven and bake for 2-2½ hours or until the centre is firm and springy to the touch.
• Let the cake cool in the tin for 30 minutes before taking it out to finish cooling on a wire rack. Then 'feed' it - make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of malt whisky - wrap it in double silicone paper and store it in foil or an airtight container till needed. If you like you can feed it again before icing or eating.