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Baking & dessert

Dundee cake

Makes 10–12 slices.

Recipe bywjf.morris
BakingNon-sourdough
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Total time4 hr 3 min
DifficultyModerate
Community ratingNew recipe
Whole cake76.9g protein
Representative photograph for Dundee cake
OK
Structure checkedAdaptive recipe data
Makes
1 cake

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 140°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 140°C fan.

  4. 04

    Prepare tin and dry mixture

    5 minHands-on

    Grease the deep tin and line the base and sides with double parchment. Mix flour, baking powder and ground almonds.

  5. 05

    Cream butter and sugar

    8 minHands-on

    Beat cake butter and cake sugar pale. Add cake eggs gradually, using measured flour mixture if splitting.

  6. 06

    Fold in fruit

    5 minHands-on

    Fold in remaining flour mixture, orange zest, sultanas, currants, mixed peel, milk and listed whisky until fruit is evenly distributed. Orange juice is an alternative outside the default nutrition.

  7. 07

    Fill and arrange almonds

    5 minHands-on

    Spoon into the tin, level and arrange top almonds in rings without pushing them deeply into the batter.

  8. 08

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  9. 09

    Bake fruit cake

    88 minHands-off · check as directed

    Bake at 160°C conventional / 140°C fan for 75–100 minutes until a skewer from the centre is clean. Cover loosely if almonds colour early.

  10. 10

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  11. 11

    Cool

    30 minHands-off · check as directed

    Leave in the tin for 30 minutes.

  12. 12

    Unmould

    1 minHands-on

    Lift onto a rack.

  13. 13

    Cool

    90 minHands-off · check as directed

    Cool fully, allowing about 90 further minutes.

  14. 14

    Wrap when cold

    2 minHands-on

    Wrap tightly once cold. Optionally leave until the next day before slicing; add that maturation time when chosen.

Equipment check

2 items required

  • 20 cm deep round tin
  • parchment

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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