Scottish Whisky Dundee Cake Recipes

SCOTTISH WHISKY DUNDEE CAKE

Scottish Whisky Dundee Cake image

Make and share this Scottish Whisky Dundee Cake recipe from Food.com.

Provided by GingerlyJ

Categories Dessert

Time P1DT2h

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons whiskey
6 ounces currants
6 ounces sultanas
4 ounces glace cherries
3 ounces mixed candied peel, finely chopped
grated rind 1 small orange
grated rind 1 small lemon
5 ounces butter, at room temperature
5 ounces soft brown sugar
3 large eggs
8 ounces plain flour
1 teaspoon baking powder
2 tablespoons ground almonds
4 ounces whole blanched almonds
1 miniature bottle single malt Scotch whisky (3 1/2 tablespoons)

Steps:

Begin the night before by weighing the fruit and peel into a bowl and sprinkling it with the 3 tablespoons of whisky. Mix well, cover and leave overnight.
Pre-heat the oven to gas mark 3, 325°F (170°C). Put the butter and sugar in a mixing bowl and beat with a wooden spoon until light and fluffy - or use an electric mixer for more speed. Whisk the eggs separately, then, a little at a time, beat them into the creamed butter and sugar. Next, using a large tablespoon, carefully fold in the sifted flour and baking powder. Your mixture needs to be of a soft, dropping consistency so, if it seems too dry, add a dessertspoon of milk.
Now, carefully fold in the ground almonds and then the currants, sultanas, cherries, mixed peel and orange and lemon zest. Then spoon the mixture into the prepared cake tin, smoothing it out evenly with the back of the spoon. If you don't intend to ice the cake, arrange the whole blanched almonds in circles on top of the mixture, but do this carefully and lightly; if they are pressed in they will sink during the baking. Place the cake in the centre of the oven and bake for 2-2½ hours or until the centre is firm and springy to the touch.
Let the cake cool in the tin for 30 minutes before taking it out to finish cooling on a wire rack. Then 'feed' it - make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of malt whisky - wrap it in double silicone paper and store it in foil or an airtight container till needed. If you like you can feed it again before icing or eating.

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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