Dundee Cake recipe

In light of D.O.A’s absence from the boards due to him being diagnosed with malignant terminal squat rot, I’m filling the mamoth cultural void left by supplying you with a top drawer ‘like mother’ used to make recipe for Dundee Cake.

I hope you guys have as much fun cooking it as I have had writing this. Please see below for details. Any suggestions on how I could (if possible) improve the recipe are warmly welcome.

I’d like to thank PinkYoda’s authentic 1950’s oven and rolling pin for making all this come together – couldnt have done it without her. Bless.

Ingredients For Dundee Cake:

300g Plain Flour
1 teaspoon cinnamon
1 teaspoon mixed spice
1/2 teaspoon salt
100g candied peel
100g cherries
480g currants
200g sultanas
200g raisins
100g blanched almonds
4 eggs
4 tablespoons milk or sherry or brandy
1 lemon grated rind
200g margarine
1 tablespoon black treacle
200g demerara sugar

1. Sieve together all the dry ingredients.
2. Mix the peel, fruit, cherries, chopped almonds and lemon rind.
3. Whisk the eggs and milk/sherry/brandy together.
4. Cream the margarine, sugar and black treacle until soft.
5. Add flour and egg mixtures alternately to the marg. Stir in fruit mixture.
6. Put into an 8-9 inch tin, lined with double thickness of greased greaseproof paper round the sides and brown paper and greased greaseproof paper at the bottom.
7. Tie a double band of brown paper round the outside of the tin, standing well above the top of it.
8. Add almonds on top.
9. Bake for 3.5 hours at 300-350f 170c for first 1.5 hours, then reduce to 275-300f 150c for the remainder of the time.

A WEE SNIPPET OF WISDOM, ALL ASTEEMED COOKS SHOULD KNOW:

Origins of Dundee Cake

The origins of Dundee Cake are thought to date back to a time when fruit cake was popular during the 19th century and Keiller’s of Dundee sold a version of the cake but with almonds on top. This gave the fruit cake a new distinctive look and flavour and was named Dundee Cake.