Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup milk
- 1/2 cup chopped candied ginger
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pecans
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
3. In a large bowl, using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Add the molasses and beat until combined.
4. Add the eggs one at a time, beating well after each addition.
5. Add half of the flour mixture to the butter mixture and beat until just combined. Add the milk and beat until combined. Add the remaining flour mixture and beat until just combined.
6. Fold in the chopped candied ginger, dried apricots, dried cranberries, and pecans with a rubber spatula.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer 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: 390
Fat: 18g
Saturated Fat: 7g
Cholesterol: 72mg
Sodium: 262mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 34g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour.
- Candied ginger can be substituted with fresh ginger.
- Dried apricots can be substituted with dried figs or dates.
- Dried cranberries can be substituted with raisins or currants.
- Pecans can be substituted with walnuts or almonds.
Variations:
- Add 1/2 cup of chopped dark chocolate to the batter.
- Replace the dried fruit and nuts with 1 cup of mixed dried fruit and nuts of your choice.
- Add 1 tsp of orange zest to the batter.
Tips and tricks:
- Make sure the butter is softened to room temperature before beating it with the sugar.
- Do not overmix the batter after adding the flour mixture.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake 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 the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar.
Garnishes:
Garnish the cake with whipped cream and fresh berries.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of 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 wash your hands and all utensils before preparing the cake. 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 1700s. It is typically made with almonds, currants, and sultanas.
Flavor profiles:
The Gingerbread Dundee Cake has a rich and spicy flavor with hints of ginger, cinnamon, and nutmeg. The dried fruit and nuts add a chewy and crunchy texture to the cake.
Serving suggestions:
Serve the cake as a dessert or as a snack with a cup of tea or coffee.
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Taste: Sweet, Spicy, Aromatic, Nutty, Molasses, Molasses-Flavored