Dundee cake.
My first cake of the year. No not gluten free or dairy free its only egg free.
Mixed taste of almond, lemon, orange, blackberry preserve, cardamom and cinnamon made this cake super yummy and aromatic.
The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company called Keiller’s. Keiller’s marmalade company first mass-produced the cake commercially and have been claimed to be the originators of the term “Dundee cake”. However, similar fruit cakes were produced across Scotland. A popular story is that Mary Queen of Scots did not like glace cherries in her cakes, so the cake was first made for her, as a fruit cake that used blanched almonds and not cherries. The top of the cake is typically decorated with concentric circles of almonds. Today, the cakes are often sold in supermarkets throughout the United Kingdom.
The cake was also made and marketed in British India, and in independent India after 1947, by Britannia Industries and its successor firms. However, after 1980 the cake was withdrawn from the market though it continued to be supplied privately as a corporate Christmas gift by the maker. Queen Elizabeth is reported to favour Dundee cake at tea-time.
Source – Wikipedia
I have made it with refined flour or maida but you can use whole wheat flour or atta or any flour of your choice. Or use gluten free flour if you want. If you want to make it vegan then you can use almond milk or coconut milk.
I have used candied cherries, almond and raisins. If you have sultana you can also use it.
Usually we add orange marmalade or apricot jam in this cake. But this time I have got a bottle of English blackberry preserve from Bhuira jam as a gift hamper. So I used it and loved the taste. You can use orange marmalade or apricot jam if you want.
Recipe
Refined flour or maida – 1 & 1/2 cup + 2 teaspoon
Powdered sugar – 3/4 cup
Butter – 2 tablespoon
Oil – 1/2 cup
Almond – 1/4 cup
Candied cherry – 1/4 cup, chopped
Raisins – 1/4 cup
Blackberry jam or preserve – 3 tablespoon
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Cinnamon powder – 1 teaspoon
Cardamom powder – 1 teaspoon
Milk – 1/2 cup
Lemon juice – 1 tablespoon
Orange zest – 1 teaspoon
Lemon zest – 1/4 teaspoon
Vanilla essence – 1 teaspoon
Almond – 25, blanched
Method
1. Preheat the oven at 180° for 10 minutes.
2. Grease a round cake pan with oil or butter and dust with little flour.
3. Grind the almonds and keep aside.
4. Mix lemon juice in lukewarm or room temperature milk. It will start to curdle.
5. Mix 2 teaspoon refined flour with chopped candied cherries and raisins to avoid sinking at the bottom. You can also add 1/4 cup sultana if you have.
6. Sieve refined flour or maida, baking powder, soda, cardamom powder and cinnamon powder. Add ground almond in the flour mixture.
7. In a large bowl mix butter, oil and powdered sugar. Whisk well.
8. Add lemon juice mixed milk and whisk again.
9. Add jam or preserve, orange zest, lemon zest and vanilla essence. Mix well.
10. Now add all the dry ingredients gradually. First add half of the flour mixture, mix well and then add remaining flour mixture.
11. Make a lump free batter. Don’t over beat.
12. Fold in raisins and chopped candied cherries.
13. Pour the batter into the greased and flour dusted cake pan. Level the top with a spoon.
14. Tap the cake pan 3 – 4 times to remove air bubbles.
15. Peel the blanched almonds and decorate over the cake.
16. Bake at 170° for 30 – 40 minutes or till the toothpick comes out clean. Check after 30 – 35 minutes. Insert a toothpick in the middle it should comes out clean.
Every oven takes different time. Mine takes 45 minutes. Keep an eye after 30 minutes. Don’t over bake.
17. Let the cake completely cool down before slicing.
Happy baking 😊
Notes
1. You can use gluten free flour if you want.
2. For dairy free version use almond milk or coconut milk.
3. You can add sultana or any dry fruits of your choice.
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