Scottish Cusine With Susan forum: Dundee Christmas Cake
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|Dundee Christmas Cake
Cooking time (approx.): 3Â½ hours
300 grams (about 12 oz.) plain flour
1Â½ tsp baking powder
1Â½ tsp mixed spice powder
a pinch of salt
300 grams (about 12 oz.) butter softened
Â¾ cup(s) heaped caster (granulated) sugar
6 eggs whisked
6 tbsp mixed candied fruit peels finely chopped
6 tbsp glace cherries sliced
Â¾ cup(s) seedless raisins
Â¾ cup(s) sultanas
1Â½ cup(s) currants
3 tbsp ground almonds
1Â½ lemon rind grated
1Â½ small orange rind grated
milk as required
Â¾ cup(s) almonds blanched peeled and split
1. Preheat the oven to 325oF (170oC).
2. Sift together the first four ingredients into a bowl.
3. Beat the butter and sugar with an electric beater or a wooden spoon in another bowl till light and fluffy. Gradually add the whisked eggs little at a time beating well after each addition. Mix in the next eight ingredients gently.
4. Fold in the sifted flour with a large metal spoon gently. Add milk little by little (only if required) to get a batter of soft dropping consistency. Spoon this mixture into a greased and lined (with parchment paper) 10" round cake tin. Smoothen the top and place the blanched almonds in concentric circles lightly without pressing.
5. Bake in the center of the preheated oven for about 3Â½ hours (check the cake at regular intervals taking care not to open the oven frequently) or till done when a toothpick inserted in the center of the cake comes out clean. Let cool before turning out the cake from the tin. Store in an airtight container if not to be served immediately.
â€¢ Mixed spice powder is a mix of cinnamon, clove, nutmeg and allspice powders.
â€¢ It is a good idea to bake this cake in advance, as it tastes best when kept for a few days.
Serve accompanied with: chilled custard
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