Dundee Cake
Dundee Cake is a traditional Scottish fruit cake known for its rich, buttery texture and classic combination of dried fruits, citrus zest, and almonds.
Preparation Time: 25 minutes Cooking Time: 2½–3 hours Total Time: 3–3½ hours Servings: 10–12 servings
Ingredients
- 225 g Butter (softened)
- 225 g Castor Sugar
- 350 g Plain Flour
- 1 tsp Baking Powder
- 110 g Raisins
- 110 g Golden Raisins
- 110 g Currants
- 75 g Chopped Glacé Cherries
- 50 g Chopped Mixed Peel
- 50 g Ground Almonds
- Grated Rind of 1 Lemon
- 1 tsp Cherry Essence or Almond Essence
- 1/2 cup Thick Curd (yogurt) or 1/2 cup Condensed Milk (egg substitute)
- 1/2–3/4 cup Milk (as required)
- 3 tbsp Blanched Almonds (for topping)
Method
-
Preparation
- Preheat the oven to 160°C (325°F).
- Grease and line an 18 cm round cake tin.
-
Preparing the Dry Fruits
- In a bowl, combine raisins, golden raisins, currants, glacé cherries, mixed peel, and ground almonds.
- Mix well and set aside.
-
Creaming Butter and Sugar
- Beat butter until soft and creamy.
- Add sugar and lemon rind, and beat until light and fluffy.
-
Adding Egg Substitute
- Add curd (or condensed milk) and mix well until smooth.
-
Mixing Dry Ingredients
- Sift flour and baking powder together.
- Gradually fold into the butter mixture.
- Add milk as required to form a thick batter.
-
Combining Fruits and Flavoring
- Add the prepared dry fruits and essence.
- Mix gently until evenly combined.
-
Preparing for Baking
- Spoon the batter into the prepared tin and level the surface.
- Make a slight hollow in the center.
- Decorate with blanched almonds arranged in a circular pattern.
-
Baking
- Bake for 2½ to 3 hours or until a skewer inserted in the center comes out clean.
-
Cooling
- Allow the cake to cool in the tin for 15 minutes.
- Transfer to a wire rack and cool completely before slicing.
Serving Suggestion
Enjoy Eggless Dundee Cake with tea or coffee, or serve as a festive dessert during special occasions.