- 200 g Butter
- 250 g Plain Flour
- 200 g Caster Sugar
- 3 pcs Egg
- 150 g Currants
- 150 g Sultanas
- 150 g Raisins
- 100 g Blanched Almonds
- 100 g Mixed Peel
- 2 tablespoon Orange Zest
- 1 teaspoon Mixed Spice
- 1 teaspoon Baking powder
Dundee Cake is one of the most famous and widespread traditional Scottish cakes. Usually, it is being made using almonds, currants, sultanas and sometimes cherries, alongside a wide range of spices.
Officially it first appears at the beginning of the 19th century, in the city of Dundee, whence its name. Unlike most traditional dishes, which have been created and preserved for generations in the folk tradition, Dundee Cake is different. It was produced and launched by the company Keiller’s marmalade from the city of Dundee.
However, it is considered that a similar cake has been produced a few centuries before. One of the legends states that Mary, Queen of Scots is partly responsible for its occurrence. According to the legend, she did not like the cherries that were commonly put on the fruitcakes of that time. In order to satisfy her desires, local baker used almonds instead of cherries in the characteristic form we know today.
Whatever the legend of Queen Mary, cherries still can be found as an ingredient in some variations of the pie.
In a mixing bowl combine flour, baking powder and mixed spice. It's even better if you use a sieve and sift them together.
In a second large bowl add sugar, zest from an orange and previously softened butter. Whisk together with an electric mixer until you get a creamy mixture.
Add eggs and combine both mixtures, and whisk it with an electric mixer at the same time. The mixture should be very thick, however, if it is too thick, you can add a tablespoon or two of milk.
Now add fruit (currants, sultanas, raisins, mixed peel and a half of almonds) to the mixture and mix all with a spoon. The added fruit must be well-embedded in the mixture.
Use a cake tin, 8 or 9-inch-wide, and coat it with baking paper and then grease it with butter. Spoon the mixture in the cake tin.
On top, arrange blanched almonds in the form of concentric circles. Be careful not to press them too much into the mixture. They will sink into the mixture and would not be seen.
Place the oven at 150 ° C and bake for 1 ¾ to 2 hours, while the middle is not hard and does not break on touch.