Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dried cherries, chopped
- 1/2 cup dark chocolate chips
- 1/4 cup milk
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line it with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chopped cherries and chocolate chips.
7. Stir in the milk and vanilla extract until the batter is smooth.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 460
Fat: 24g
Carbohydrates: 57g
Protein: 6g
Sodium: 230mg
Sugar: 34g
Substitutions for ingredients:
- Dried cherries can be substituted with dried cranberries or raisins.
- Dark chocolate chips can be substituted with milk chocolate or white chocolate chips.
Variations:
- Add 1/2 cup chopped nuts, such as almonds or pecans, to the batter.
- Replace the cherries with dried apricots or figs.
- Add 1 tsp of orange zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter once the dry ingredients are added, as this can result in a tough cake.
- To prevent the chocolate chips from sinking to the bottom of the cake, toss them in a tablespoon of flour before adding them to the batter.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar and garnish with fresh cherries and chocolate shavings.
Garnishes:
Fresh cherries, chocolate shavings, powdered sugar.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Check the cake 5-10 minutes before the recommended baking time is up.
- If the cake is too moist, it may not have been baked long enough. Check the cake with a toothpick to ensure it is fully cooked.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Dundee cake is a traditional Scottish fruit cake that originated in the city of Dundee in the late 19th century. It is typically made with dried fruit and almonds, and is often served during the holiday season.
Flavor profiles:
The combination of chocolate and cherries in this cake creates a rich and decadent flavor profile, with a hint of sweetness from the dried fruit.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with a cup of coffee or tea.
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Taste: Rich, Sweet, Chocolatey, Fruity, Moist