Dundee Cake

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Dundee Cake

Post  justmecookin on Wed Dec 30, 2009 8:38 pm

Dundee Cake

1 cup butter, softened
1-1/3 cups packed brown_sugar
4 eggs
2 cups all-purpose flour
1 tsp baking_powder
1 cup each raisins
1 cup currants
3/4 cup mixed candied peel
1/2 cup chopped candied cherries
1 tbsp each grated orange rind
1 tbsp lemon rind
3/4 cup whole blanched almonds
2 tbsp corn syrup
1/2 cup scotch whisky

Line bottom and side of 8-inch springform pan with parchment paper. Set aside. In large bowl, beat butter with sugar until creamy; beat in eggs, 1 at a time, beating well after each.

In separate bowl, whisk flour with baking powder; stir in raisins, currants, peel, cherries and orange and lemon rinds until separated and coated. Gradually stir into butter mixture until combined. Scrape into prepared pan, smoothing top.

Starting at edge, arrange almonds, rounded ends out and with sides touching, in tight concentric circles over batter. Gently press into batter.

Place cake in centre of 300 oven; place loaf pan filled with very hot water beside cake on rack. Bake until deep golden and cake tester inserted in centre comes out clean, about 2-1/4 hours. Let cool in pan on rack for 5 minutes. Remove from pan to rack; brush with corn syrup. Let cool completely.

Cut 24- x 15-inch piece of cheesecloth; soak in half of the whisky and wrap cake to enclose completely. Wrap in foil; refrigerate for 1 week. Makes 12 servings

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