Home Made Recipes

Dundee Cake

Dundee Cake

Ingredients

Original recipe makes 1 cake Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 1 cup raisins

  • 1 cup dried currants

  • 1/3 cup diced candies mixed fruit peel

  • 1/3 cup candied cherries, quartered

  • 2 tablespoons grated orange zest

  • 1/3 cup all-purpose flour

  • 1 cup butter, softened

  • 1 cup white sugar

  • 4 eggs

  • 1 2/3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 ounce ground almonds

  • 1/2 cup whole almonds

  • 1 tablespoon corn syrup

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Dundee Cake

Directions

  1. Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.
  2. 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.
  3. 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.
  4. 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

  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 62.6 g
  • 20%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by Carol

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

Categories:   Holiday Cakes

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