A traditional Scottish Dundee Cake. This fruitcake is very aromatic, with lots of sultanas, almonds and candied lemon peel. It tastes very delicious and is filling.
Ingredients for Dundee Cake
450 g sultanas
200 ml orange juice
approx. 150 g almond kernels (with skin)
200 g soft butter
175 g brown sugar
1 packet bourbon vanilla sugar
1 pinch of salt
200 g apricot jam
grated zest of 1 organic orange
grated zest of 1 organic lemon
150 g flour
200 g ground almonds (with skin)
1 packet of gingerbread spice (8 individually packed spices)
1 sachet baking powder
125 g dried berry mix, e.g. cranberries, sour cherries and blueberries
Heat the sultanas and 125 ml juice in a saucepan, covered. Remove from the heat and leave to infuse overnight in the covered pot. Put the almond kernels in a pot, add water so that the almonds are completely covered.
Bring to the boil, simmer for about 1 minute, pour into a sieve, drain and immediately squeeze out the skin.
Beat the butter, sugar, vanilla sugar and salt with the whisks of a hand mixer until fluffy. Add the eggs one at a time and stir in. Add 50 g jam, lemon and orange zest, stir in briefly.
Mix flour, ground almonds, spices and baking powder. Stir briefly into the batter. Add the sultanas and berry mixture and fold into the batter. Pour the batter into a springform pan (26 cm Ø) lined with baking parchment, smooth out and bake in a preheated oven 340 °F.
Manufacturer) on the second rack from the bottom for approx. 25 minutes.
In the meantime, halve the skinned almonds lengthwise. Remove the cake from the oven, place on a cake rack and arrange the almond kernels close together in the shape of a wreath. Return to the hot oven and continue baking at the same temperature for about 1 hour.
Shortly before the end of the baking time, heat 150 g jam and 75 ml orange juice in a small saucepan. Pass through a fine sieve. Remove the cake from the oven, place on a wire rack, immediately brush the cake with the orange-apricot glaze and leave to cool.
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