Like all good Scottish Grannies, Granny Baxter makes her Dundee cake in an Aga. That’s probably why ours is never as good as hers! This delicious cake will keep in a tin for a week (if it lasts that long) and freezes well.
For a 9 inch Dundee Cake
- 10 oz plain flour
- 1 1/2 tsp baking powder
- pinch salt
- 2 oz ground almonds
- 4 oz glace cherries
- 8 oz unsalted butter
- 8 oz soft brown sugar
- 4 large eggs
- rind of 1 lemon
- 12 oz sultanas
- 4 oz currants
- 4 oz candied peel
- A splash of whisky / brandy (optional)
- Flaked almonds to sprinkle on top
Sift the flour, baking powder and salt into a large bowl. Add the ground almonds and set aside. Cream the butter and sugar until light and fluffy. Lightly mix the eggs and the lemon zest.
Slowly add the egg mixture to the butter and sugar beating as you add. Add a little of the flour at the same time if the mixture starts to curdle. Fold in the rest of the flour, the dried fruit and the whiskey or brandy if using it.
Spoon the mixture into a well greased 9 inch cake tin. Hollow out the middle and top with a handful of flaked almonds.
Bake at 150-160C for about 1 hour and check to see if it’s done by inserting a skewer to ensure it comes out clean. Otherwise, give it 5-10 more minutes. Cool on a wire rack. Serve with a nice mug of milky tea.
We’d like to wish all our followers a very Happy Christmas. We hope you share some great meals with your family this holiday time. If you need some inspiration before our next post, you can have a look back at some of our most popular recipes including lasagne, stuffed butternut squash and risotto. We will be back here posting recipes in the new year.
Elaine, Chris & Molly.