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 cranberries
- 1/2 cup white chocolate chips
- 1/4 cup milk
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line it with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract.
6. Fold in the dried cranberries and white chocolate chips.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. 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 (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 55g
Protein: 6g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- White chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
Variations:
- Add chopped nuts such as almonds or pecans to the batter.
- Add a teaspoon of orange zest for a citrusy flavor.
- Substitute the dried cranberries with fresh cranberries for a tangier taste.
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.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing it.
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 (180°C) for 5-10 minutes or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle melted white chocolate over it.
Garnishes:
Garnish the cake with fresh cranberries and white chocolate shavings.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of whipped cream or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
Dundee cake is a traditional Scottish fruit cake that originated in the city of Dundee in the late 1700s.
Flavor profiles:
The cake has a sweet and tangy flavor from the dried cranberries and white chocolate.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack.
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