Dundee cake is a traditional Scottish fruit cake with a rich flavor. The original development of the cake
began in Dundee, Scotland, in the late 1700s in the shop of Janet Keiller. Serve it with tea, coffee or
sherry. To serve it in the traditional style, put the entire loaf on a plate or cutting board, and slice
it as you serve it.
If desired, you can sprinkle a mixture of cinnamon-sugar over the top before serving.
- 1 1/2 cups currants
- 1 cup diced mixed candied fruit
- 1 cup dark seedless raisins
- 3/4 cup light seedless raisins
- 1/2 cup halved candied cherries
- 1/2 cup brandy
- 1 1/4 cups softened butter
- 1 cup granulated sugar
- 5 eggs
- 3 1/4 cups sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup sliced blanched almonds
- Soak fruits in brandy overnight.
- Cream butter; add sugar, then cream again.
- Beat in eggs one at a time, beating well after each addition.
- Add sifted dry ingredients.
- Drain fruits; stir into batter.
- Pour into prepared 9 x 3 1/2-inch tube pan.
- Sprinkle with almonds; gently press into top of batter.
- Bake at 325 degrees F for 1 hour and 20 minutes to 1 hour and 40 minutes.
- Cool in pan for 30 minutes; remove from pan; cool on rack.