Single Malt Whisky
and a
Traditional Tea Time Dundee Cake
for New Year
It’s cake time again ~ not a cake laden with marzipan and icing, but a buttery fruit cake studded with whole almonds, a traditional Dundee cake. I shared my Wee Whisky Doused Hogmanay Dundee Cakes with you last year, and they are brilliant little Dundee style cakes, however, I gave them all away as gifts this Christmas and the family revolted about the lack of cake, so I made this rather large Dundee cake for New Year……that certainly kept them happy! This is a Delia Smith recipe, one that I have been making for years; it’s a great recipe that always results in a light fruit cake with a rich buttery flavour; the addition of a wee dram of whisky is my idea, which, just gives it an extra special taste for the New Year.
I served the cake on Hogmanay with a glass of single malt whisky and a slice of Wensleydale cheese, it was a flavour combination made in cake heaven. Minus the almonds on top, it would make a wonderful celebration cake to be iced for weddings, christenings, birthdays and Christmas of course. However, I LOVE the almonds on this cake and it makes a lovely change of pace from the rich marzipan and icing on a classic Christmas cake…..
……don’t just consider making this cake for New Year or Christmas, it would grace any tea time table and would be a tasty treat for a lunch box too…..as well as a picnic or for the weekly “cake tin” with a cuppa. You can omit the whisky of course and serve it sans alcohol, especially if you are planning to serve it to children.
What nicer thing can there be than sharing a classic fruit cake recipe for the virgin days of a New Year….. frugality and weight watching have taken over the first month of the year and salads prevail, but we all deserve a treat now and then, and so here it is!
See you later,
Karen.
Traditional Dundee Cake
(Recipe taken from Delia Smith’s Book of Cakes and adapted slightly by me)
INGREDIENTS:
| 5 oz (150 g) butter, at room temperature |
| 5 oz (150 g) caster sugar |
| 3 large eggs |
| 8 oz (225 g) plain flour, sifted |
| 1 level teaspoon baking powder |
| milk, if necessary |
| 6 oz (175 g) currants |
| 6 oz (175 g) sultanas |
| 2 oz (50 g) glacé cherries, rinsed, dried and cut into halves |
| 2 oz (50 g) mixed whole candied peel, finely chopped |
| 2 level tablespoons ground almonds |
| grated zest 1 small orange |
| grated zest 1 small lemon |
| 2 oz (50 g) whole blanched almonds Whisky, for feeding (My amendment) |
| Pre-heat the oven to gas mark 3, 325°F (170°C). |
| Equipment |
| You will also need a 7-8 inch (18-20 cm) round tin, greased and lined with silicone paper (baking parchment). |
METHOD:
Put the butter and sugar in a mixing bowl and beat with a wooden spoon until light and fluffy – or an electric mixer will do this much more quickly. Whisk the eggs separately then, a little at a time, beat them into the creamed butter and sugar. Next, using a large tablespoon, carefully fold in the flour and baking powder. Your mixture needs to be of a good, soft, dropping consistency so, if it seems too dry, add a dessertspoon of milk. Now carefully fold in the currants, sultanas, cherries, mixed peel, ground almonds and orange and lemon zests. Then spoon the mixture into the prepared cake tin, smoothing it out evenly with the back of the spoon.
Next arrange the whole almonds in circles on top of the mixture, but do this carefully and lightly; if they are pressed in they will sink during the baking. Place the cake in the centre of the oven and bake for 2-2½ hours or until the centre is firm and springy to the touch. Let it cool before taking it out of the tin.
This cake keeps very well in an airtight tin and tastes all the better if kept for a few days before cutting. (Feed it with whisky every day for a week or so, for a New Year’s cake.)
Heather says
This cake looks just beautiful and delicious too! Love how the almonds make such a pretty pattern. This looks like it would be good with a glass of milk or some coffee!~
Rebecca Subbiah says
wow this is awesome and adore the way u served it happy new yr
I'm At Home Baking says
This cake looks amazing!
Morgan says
This looks scrumptious and I have someone here who would love this, so I shall have to make one when he has finished the un-iced Christmas cake! Thanks for this!
Working london mummy says
what a beautiful traditional cake. Love the photos and the lovely way of presenting it too. x
Lauren says
Looks scrumptious! Could you mail me a slice? 😉
Corina says
This looks just like a cake one of my aunts used to make – delicious.
Chele says
Fantastic looking cake Karen. If it were left to me it would be looking far less professional ;0)
Choclette says
This looks glorious, so temptingly fruity and delicious. No wonder your daughter walked off with a big slab of it – I think I'd have tried to take one too.
GG says
What a lovely looking cake. Definitely one for Mr Glam!! Especially if it's fed with whisky! GG
Dom at Belleau Kitchen says
this is absolutely THE most perfect cake for me… whisky, fruit cake, almonds… genius, plus i'm sure it posts very well too….
Neesie Natters says
What a delicious moist looking cake Karen,
Personally I'm not a fan of almonds but it looks so pretty I'm going to make it anyway.
The boys will love it!
At least I'll not be too tempted to squirrel it away on my hips…and I like the idea of just producing a piece when someone calls for a cuppa. ;D
Neesie Natters says
What a delicious moist looking cake Karen,
Personally I'm not a fan of almonds but it looks so pretty I'm going to make it anyway.
The boys will love it!
At least I'll not be too tempted to squirrel it away on my hips…and I like the idea of just producing a piece when someone calls for a cuppa. ;D
Inside a British Mum's Kitchen says
Wow that is an amazing looking cake – SO moist and delicious and I simply love your photos with the tartan – really fabulous – I'd love a hunk now with a cup of tea.
Mary x
Emily (@amummytoo) says
Wow, you're clever – that looks amazing! Great pics too.
Vilya Thomas says
This is a great recipe that I enjoy baking at anytime Just one little prob I have to make one and a half times the recipe to get a reasonable size cake that fills a 7″ tin or the cake tends to look small and low. Otherwise it is great.