Dundee Cake
Description
A delicious Dundee cake packed with dried fruit, candied citrus peel, and orange zest; top with whole almonds for a Scottish Christmas favorite.
Ingredients
•
1 cup raisins
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1 cup dried currants
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1/3 cup diced candies mixed fruit peel
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1/3 cup candied cherries, quartered
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2 tablespoons grated orange zest
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2 cups all-purpose flour, divided
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1 cup butter, softened
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1 cup white sugar
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4 large eggs
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1 ounce ground almonds
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1 teaspoon baking powder
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1/2 cup whole almonds
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1 tablespoon corn syrup
Directions
1
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.
2
Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
3
Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light.
4
Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit.
5
Pour batter into the prepared pan.
6
Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
7
Turn the oven up to 350 degrees F (175 degrees C). Toast almonds in the preheated oven until lightly browned, about 5 minutes.
8
Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.