Dundee Cake Recipe Mary Berry

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DUNDEE CAKE



Dundee cake image

A famous traditional Scottish fruitcake with cherries, sultanas and almonds, and a sweet glaze

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 2h20m

Number Of Ingredients 14

100g blanched almonds
180g unsalted butter, at room temperature
180g light muscovado sugar
zest 1 large orange
3 tbsp apricot jam or marmalade
225g plain flour
1 tsp baking powder
3 large eggs, beaten
100g ground almonds
2 tbsp milk
500g mixed dried fruit
100g whole glacé cherry
1 tbsp milk
2 tsp caster sugar

Steps:

  • Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 mins then drain in a sieve and leave to dry.
  • Preheat the oven to 180C/160 C fan/Gas Mark 4. Line a deep loose-based 20cm cake tin with baking parchment.
  • Put the butter in a large bowl and beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and apricot jam.
  • Sieve together the flour and baking powder. Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. If the mixture starts to curdle, stir in a little flour.
  • Add the remaining flour and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and mix gently together.
  • Spoon the mixture into the prepared tin and spread level using the back of a spoon. Arrange the whole almonds close together in neat circles on the top of the cake. Bake in the oven for 45 mins.
  • Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60-80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it's done it should have just a few crumbs attached. Check every 10 minutes - it's important not to overcook this cake so the centre will be a little soft.
  • When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.

Nutrition Facts : Calories 373 calories, Fat 17.2 grams fat, SaturatedFat 6.7 grams saturated fat, Carbohydrate 48.4 grams carbohydrates, Sugar 38.6 grams sugar, Fiber 2.2 grams fiber, Protein 6.3 grams protein, Sodium 0.2 milligram of sodium

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Top Asked Questions

Who is the creator of the Dundee cake?
A more likely story is that the Dundee Cake recipe was created by Janet Keiller in the 1700s, later to be mass-produced by the marmalade company Keiller’s Marmalade. Marmalade is a key ingredient in several Scottish recipes that we’ve found, one of our favourites being Caledonian cream – delicious!
Can you substitute Christmas cake for Dundee cake?
Of course I then needed to find a fruit cake recipe and opted for Mary Berry’s easy Dundee cake recipe. Dundee cake is a full flavoured fruit cake but lighter than Christmas Cake and can be a good substitute if you find the latter a bit too rich and heavy
How to make a Dundee cake with marmalade?
Method 1 Preheat the oven to 150C/140C Fan/Gas 2. ... 2 Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy. 3 Add the marmalade and mix for a few seconds. ... 4 Add the flour, almonds and spices to the batter. ... More items...
What kind of cherries are in Dundee cake?
In comparison to some other Dundee Cake recipes, you might notice a lack of glace cherries. This was something that Granny and I discussed at great length and it was decided that real Dundee Cake does not have cherries.

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