Dundee Cake (No Brandy)
Ingredients
- 1 tablespoon butter (melted)
- 2 tablespoons flour ⓘ
- 12 lb butter (two sticks) ⓘ
- 2 12 cups flour ⓘ
- 1 cup sugar ⓘ
- 5 eggs ⓘ
- 34 cup currants ⓘ
- 34 cup seedless raisin ⓘ
- 34 cup mixed candied fruit peel (coarsely chopped) ⓘ
- 8 candied cherries, cut in half ⓘ
- 12 cup almonds (pulverized) ⓘ
- 2 tablespoons orange peel (finely grated)
- 18 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
Instructions
- Mix one tsp of baking soda and 1 tsp of milk together; set aside.
- Preheat oven to 300F.
- Coat bottom and sides of 8x3 springform pan with 1 tbsp of melted butter.
- Sprinkle with 2 tbsp of flour, tip to spread evenly, and tap out extra.
- In large mixing bowl cream 1/2 lb butter and sugar together by bashing and beating against side of bowl with a wooden spoon until light and fluffy.
- Beat in one egg then 1/2 cup flour alternately until all eggs and flour are added.
- Beat in currants, raisins, candied peel, cherries, pulverized almonds, grated peel and salt until combined.
- Stir in milk/baking soda mixture.
- Pour batter into pan.
- Arrange blanched almonds on top.
- Bake on middle rack for 1 1/2 hours or until cake tester comes out clean.
- Let cool in pan 4-5 minutes.
- Remove to wire rack to finish cooling before serving.
Nutrition & Diet Analysis (per serving)
970
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).