Mary Berry Dundee Cake Recipes

DUNDEE CAKE

Dundee cake image

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

Provided by Good Food team

Time 2h20m

Number Of Ingredients 14

Ingredients

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

DUNDEE CAKE

Dundee Cake image

This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.

Provided by Carol

Categories Desserts Cakes Holiday Cake Recipes

Yield 12

Number Of Ingredients 14

Ingredients

1 cup raisins
1 cup dried currants
⅓ cup diced candies mixed fruit peel
⅓ cup candied cherries, quartered
2 tablespoons grated orange zest
⅓ cup all-purpose flour
1 cup butter, softened
1 cup white sugar
4 eggs
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 ounce ground almonds
½ cup whole almonds
1 tablespoon corn syrup

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.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 62.6 g, Cholesterol 102.7 mg, Fat 21.5 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 10.6 g, Sodium 178.7 mg, Sugar 34.8 g

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