Dundee Cake Recipe Martha Stewart

DUNDEE CAKE

Steps:

• Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.
• Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.
• Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
• Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.

MARBLE CAKE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
• In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

LANE CAKE

Steps:

• Make the cake: Preheat oven to 375 degrees. Butter and flour four 9-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and vanilla until light and fluffy. Whisk together flour, baking powder, and salt. Add to butter mixture in 3 additions, alternating with the milk.
• In a clean mixer bowl, using the whisk attachment, whisk 8 egg whites until stiff but not dry. Fold into cake batter. Divide batter evenly between prepared cake pans. Bake, rotating pans halfway through, until it springs back but has no color on top, 15 minutes. Transfer pans to a wire rack to cool for 15 minutes. Remove cakes from pans, and return to racks to cool completely.
• Make the frosting: In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together yolks, whole eggs, and sugar until thick, glossy, and sugar has dissolved. Transfer bowl to mixer fitted with the whisk attachment and whisk until mixture is cool to the touch, about 10 minutes. Add butter, one piece at a time, whisking until thoroughly combined. Add bourbon and whisk until incorporated. If frosting separates, continue beating until it comes back together, about 5 minutes.
• Assemble the cake: Soak raisins in warm water to cover until plumped. Let soak 15 minutes; drain. Place one cake layer on a serving plate. Brush with bourbon to moisten, about 2 tablespoons. Spread with 3/4 cup frosting and top evenly with 1/2 cup raisins and 1/2 cup unsweetened coconut. Repeat process with 2 more cake layers, frosting, raisins, and coconut. Top with remaining cake layer. Brush with remaining bourbon. Spread a thin coat of frosting over the top and sides of cake to cover. Chill for 20 minutes.
• Use remaining frosting to cover top and sides of cake. Combine 1 cup each coconut and pecans, and use it to coat the side of the cake. Combine remaining 1/4 cup pecans, 1/2 cup raisins, and 1/4 cup coconut in a bowl. Sprinkle over top of cake to cover. Garnish with kumquats; chill until serving. This cake improves with age and can be made up to 3 weeks in advance. Keep well wrapped in the refrigerator.

POUND CAKE WITH MAPLE GLAZE

Steps:

• Butter and flour a 10-cup bundt pan; set aside.
• Prepare the cake; In the bowl of an electric mixer fitted with the paddle attachment, combine butter and granulated sugar until fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Add 1/2 each of the flour and cream, mixing well to combine. Add remaining flour and cream, mixing until incorporated. Stir in vanilla, lemon, and almond extracts.
• Pour batter into prepared baking pan. Transfer to unheated oven; bake at 300 degrees for 1 hour 45 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.
• Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately pour over cooled cake.