Dundee Cake
Made in a bundt pan, then cut it into quarters.
Servings Prep Time
4portions 30 minutes
Cook Time Passive Time
1hour 20minutes
Servings Prep Time
4portions 30 minutes
Cook Time Passive Time
1hour 20minutes
Ingredients
Dry Side
Wet Side
Instructions
Wet Side
  1. Gather all your ingredients, and take the eggs and butter out of the fridge to warm up.
  2. Place your butter in a large bowl, cut into peices, and cream with beaters. Work it until it softens somewhat, add the sugar, and cream together until smooth.
  3. Beat in eggs one at a time. Not two… patience here.
  4. Grate your orange, and squeeze it.
  5. Add the ground almond, orange rind, and orange juice. Beat until smooth, and set aside.
Dry Side
  1. Reserve 1 cup of the flour into a very large bowl. Into this place the mixed peel and cherries, and mix to coat.
  2. Place the raisins and currants into a sifter, and rinse under hot water to get rid to the sugar. Dry on a towel, pressing the water out, then add to the bowl and mix again to coat.
  3. Add the remaining flour to the mix, and toss thoroughly.
Combine
  1. Now, take your wet ingredients and add it to the larger bow. Here, a wooden spoon can sometimes be best. This is a thick, sticky dough.
  2. Coat the ENTIRE surface of the bunt pan with butter.
  3. Place the dough into the base of the pan, being sure it is evenly placed. Pound the pan onto the counter several times to “seat” it into the form.
  4. Level it out, and place it in the middle of the oven at 300 degrees for 1 1/4 hours.
  5. Remove from the oven when a tooth pick comes out clean. Invert and remove from pan to cool, covered with a towel.
Recipe Notes

Wrapped in plastic, then in tin foil, this will freeze and keep for years… but rarely makes it past January for us.