Dundee cake

Name: Dundee cake
Prep time: 1 h 25 min
Cook time: 2 h 5 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 ½ oz almonds; 6 oz butter; 6 oz muscovado sugar; Zest of 1 orange; 3 tbsp apricot jam; 8 oz all-purpose flour; 1 tsp baking powder; 3 eggs; 3 ½ oz ground almonds; 2 tbsp milk; 1.1 lb dried fruit; 3 ½ oz glace cherries; 1 tbsp milk; 2 tsp superfine sugar

A weekend British dessert. Ready in about 3 hours 30 minutes. Difficulty: more effort.

1 hr 25 minPrep (about)
2 hr 5 minCook (about)
3 hr 30 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

2 ⅔ oz almonds
5 oz butter
5 oz muscovado sugar Shopping tip: Dark brown sugar works (UK: muscovado).
Zest of 1 orange
2 ½ tbsp apricot jam
6 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
¾ tsp baking powder
2 eggs
2 ⅔ oz ground almonds
1 ½ tbsp milk
13 oz dried fruit
2 ⅔ oz glace cherries
2 ¼ tsp milk
1 ½ tsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.

How to make it

Steps in our own plain words.

Put the almonds into a small bowl.
Pour over boiling water to cover.
Leave for 5 mins then drain in sieve.
Leave to dry.
Turn the oven on to 350°F.
Line deep loose-based 8 inches cake tin using baking parchment.
Put the butter in a large bowl.
Beat well until soft.
Add the sugar.
Beat until light and fluffy.
Mix in the orange zest and apricot jam.
Sieve together the flour and baking powder.
Add your eggs to your creamed butter plus sugar, a little each time, beating well between each addition.
If the mix starts to curdle, mix in a little flour.
Add the remaining flour and ground almonds.
Mix well.
Mix in the milk.
Add the dried fruit and cherries.
Mix together.
Spoon the mixture into the prepared tin.
Spread level using your back of a spoon.
Arrange your whole almonds close together.
Do it in neat circles on the top of your cake.
Bake in the oven for 45 mins.
Lower oven temperature.
Do it to 325°F.
Cook for a further 60–80 minutes.
Check the cake after 50 min by inserting a wooden or metal skewer in the cake.
When it’s done it should have a few crumbs attached.
Check every 10 min - it’s important not.
Do it to overcook this cake so your centre will be a little soft.
Wait until cooked.
Remove the cake briefly from the oven.
Put the milk and sugar in a small pan.
Heat until the sugar has dissolved.
Brush over the top of the cake.
Return your cake to oven for 2-3 mins.
Remove and let it cool in the tin.
When quite cold remove from your tin and wrap in foil.
Keep.
Keep going for at least 2 days before cutting.