‘Dundee cake is a famous Scottish fruit cake. If you don’t like a very rich and moist Christmas cake this makes for a wonderful option as it is lighter and crumblier in consistency. For as long as I can remember my mother baked one of these every Christmas as well as the traditional rich iced Christmas cake’, says Edward Hayden in his book ‘From Food for Friends’.
225g demerara sugar
5 large eggs
300g plain flour
1/2 teaspoon bread soda
1 teaspoon mixed spice
110g mixed peel
175g blanched almonds, whole
Pinch of salt
1 tablespoon apricot jam
2 tablespoons water
1. Preheat the oven to 150C/300F/Gas Mark 2.
2. Grease an 8 inch/20 cm tin and line it with baking parchment, then line the outside of the tin with some brown paper, tightly secured in place with string.
3. In a large electric mixer cream the butter and sugar until light and fluffy. Whisk the eggs and add them to the buttery mixture. Sieve in the flour, mixed spice, salt and bread soda at this stage and stir thoroughly until combined. Next add in the sultanas, currants, cherries and mixed peel and ensure that they too are well incorporated into the mixture. Transfer into the prepared tin, levelling the surface of the cake with a spoon. Neatly arrange the blanched almonds in a circular pattern over the top of the cake and then transfer to the preheated oven for 2½ hours or until a skewer inserted in the centre comes out clean.
4. Just before the cake is due to come out of the oven, put the apricot jam into a small saucepan with the water and mix together over a medium heat until the mixture comes to the boil and then brush this over the surface of the cake when it comes out of the oven. Allow the cake to cool in its tin and then carefully transfer onto a large serving platter.
EDWARD’S RECIPE TIP
This will keep fresh in an airtight container for up to two weeks.
Edward Hayden’s Food for Friends is available on Amazon
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