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Dundee Cake Recipe

The Dundee cake takes its name from the town where was originally created, Dundee, Scotland’s fourth largest city and promoted as “The City of Discovery”, due to the town's long history of scientific activities. Dundee cake is one of the further reasons for which Dundee is famous today. This fruity creamy cake recipe, is easy to recognize by its blanched almonds on top. This is one of the British traditional cakes worth trying both by locals and tourists.

The Dundee cake originated in Scotland in the 19th century, as a very popular sweets produced by a marmalade company, called Keiller’s. The Dundee became very popular over time and managed to earn the title for the 'favorite dessert' in this region and even abroad, due to being one tasty fruit cake. One legend states that this cake was actually invented in honor of Mary, Queen of Scots; apparently, she didn’t like cherries in her fruit cake. Often served at Christmas, this traditional Scottish cake gained fame only when distributed by the Keiller’s, and who actually popularize it under this name. Dundee city was famous at a certain time for its marmalade, which used to be an important ingredient in this recipe. Nowadays, the marmalade stopped being so important, and its place was taken by other delicious ingredients.

So what ingredients does this recipe needs in order to make 16 slices?

  • 100 g currants
  • 100 g seedless raisins
  • 100 g sultanas
  • 100 g chopped candied orange peel
  • 25 g blanched almonds, chopped
  • 275 g plain flour
  • 225 g butter
  • 225 g light soft brown sugar
  • finely grated rind of 1 orange
  • finely grated rind of 1 lemon
  • 4 eggs
  • whole blanched almonds, to decorate

  • Take a round cake tin, grease it and cover its bottom with greaseproof paper. Mix the fruits, the peel and the almonds with the flour. Cream the butter, until soft, and add sugar, lemon rinds and oranges and rind them well with the butter, until they reach a creamy, fluffy texture. Add the eggs, gradually, and stir.

    The flour and the fruit mixture should be now fold in the butter mixture, and then spooned into the baking tin. Make a small hollow in the center; this is the place where the almonds come to decorate the cake. Arrange almonds in circles. Bake at 325F degrees for 2 ½ - 3 hours, and let it cool down for half an hour after, while the cake is still in the tin. Remove it after the time has expired and set it on a wire rack to cool completely.

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