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Classic Dundee Cake

Western.Chefs's picture
Ingredients
  Canned blanched almonds 4 1⁄2 Ounce (1 Can)
  Sugar To Taste
  Diced candied citron 4 Ounce (1 Container)
  Diced candied lemon peel 4 Ounce (1 Container)
  Red candied cherries 4 Ounce (1 Container)
  Golden raisins 2⁄3 Cup (10.67 tbs)
  Dried currants 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 1 Cup (16 tbs), softened
  All purpose flour 2 Cup (32 tbs)
  Orange flavor liqueur 2 Tablespoon
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Eggs 4
Directions

1. In blender at high speed or in food processor with knife blade attached, blend 1/3 cup almonds with 2 tablespoons sugar until ground. Place mixture in medium-sized bowl.
2. Cut citron, lemon peel, and red cherries into small pieces. Mix cut up fruits, raisins, and currants with ground almonds; set aside.
3. Preheat oven to 325°F. Grease and flour 8" by 3" springform pan.
4. In large bowl, with mixer at low speed, beat butter or margarine and 3/4 cup sugar just until blended. Increase speed to high; beat until light and fluffy. Add flour and remaining ingredients; at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 3 minutes, occasionally scraping bowl. Stir in fruit mixture.
5. Pour batter into pan. Arrange remaining almonds on top of batter. Bake 1 3/4 hours or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool completely on rack. Wrap fruitcake tightly with foil; refrigerate overnight so cake will be firm and easy to slice. To store, see Storing Cakes,

Recipe Summary

Cuisine: 
European
Method: 
Chilling
Dish: 
Cake
Occasion: 
Christmas

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