Rich Dundee Cake
By srwarthe
1 Picture
Ingredients
- 8 oz flour
- pinch of salt
- 8 oz butter
- 4 eggs
- 8 oz sugar
- 6 oz mixed peel
- 12 oz currants
- 12 oz sultanas
- 2 oz finely chopped almonds
- 18 blanched almon halves
- 4 oz glace cherries
- grated rind of 1/2 lemon
Details
Level of difficulty Average
Preparation time 30mins
Cooking time 180mins
Cost Average budget
Preparation
Step 1
Preheat oven to 300 degrees F. Sift together the flour and salt. Cream the butter and sugar, then beat in 3 eggs, one at a time. Fold in flour, fruit, chopped peel, cherries, lemon rind, chopped almonds and the last egg.
Step 2
Spoon mixture into a greased and lined 8 inch round tin. Place almond halves in concentric circles on top of the cake. Bake in slow oven at 300 degrees F for about 3 1/2 hours, until cake is golden brown and firm to the touch.
A traditional nineteenth-century Scottish fruit cake with a rich flavour, said to have been invented for Mary Queen of Scots because she didn't like cherries in her cakes.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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