Rummaging through the countless cooking magazines scattered in every room of my house, I found a PiuDolci special on dried fruit and decided to make this Dundee cake, a delicious dessert that if well preserved in a container, remains excellent for about 6 weeks.
The Dundee cake is a Scottish origin dessert very rich and is said to have been created in honor of Queen Mary Stuart who did not like cherries in pastries, here replaced with dried fruit.
The cake is like a British Christmas cake not to be missed especially for those who love almonds and raisins and has a special fragrance!
I also suggest other recipes with dried fruits such as: 
Torta di Santiago
Plumcake with dried fruit
Autumn cake
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DUNDEE CAKE
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 8 inches pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients DUNDEE CAKE RECIPE
- 9 oz Butter (soft)
- 2 Oranges (grated zest only)
- 9 oz brown sugar
- 5 medium eggs
- 9 3/4 oz All-purpose flour
- 5 1/3 oz ground almonds
- 10 1/2 oz raisins
- 3 oz whiskey (I use brandy)
- 1 3/4 oz candied orange peel (chopped)
- as needed almonds (for final decoration)
- as needed butter and flour for the cake pan edges
Tools
- Cake Pans
FOR THE PREPARATION OF THE DUNDEE CAKE RECIPE
With parchment paper
line the bottom of the pan, then butter and flour the
edges of the pan.
Soak the raisins in the liquor for 3/4 hours.In a large bowl, beat the soft butter with the grated citrus zest. Then add the sugar and, still using the electric whisk, make a soft cream.
Add the eggs one at a time, pouring 1 egg at each addition and allowing the ingredients to be well absorbed before adding another egg. Finish the DUNDEE CAKE batter by adding the last part of the sifted flour.
Complete the batter with the ground almonds, drained and floured raisins, and candied oranges.
Pour the mixture into the prepared pan as mentioned at the beginning and level it carefully.
Arrange the whole and peeled almonds in concentric circles as shown in the picture. Bake at 338°F in a preheated oven for about 70/80 minutes.
After about 50/60 minutes, I checked the Dundee cake which was well cooked at the edges but in the central dome it was still too soft, so I continued baking, protecting the cake with a sheet of aluminum foil.
Once baking is complete, take it out and LET IT COOL COMPLETELY before placing it on the serving plate.
It’s a rich DUNDEE CAKE perfect throughout the year but perfect for Christmas so full of dried fruits and candied! Enjoy your meal! Annalisa
Tips and notes
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