Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups ground almonds
- 1/2 cup candied orange peel, chopped
- 1/4 cup orange juice
- 1/4 cup Scotch whisky
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar 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 ground almonds, candied orange peel, orange juice, and Scotch whisky.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center of the cake 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: 1 1/2 to 2 hours
Temperature:
- Preheat the oven to 325°F (160°C).
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 484
- Fat: 32g
- Carbohydrates: 41g
- Protein: 8g
- Fiber: 3g
- Sugar: 28g
Substitutions for ingredients:
- Instead of ground almonds, you can use almond flour or almond meal.
- If you don't have candied orange peel, you can use fresh orange zest instead.
- Instead of Scotch whisky, you can use orange liqueur or brandy.
Variations:
- You can add chopped dried apricots or raisins to the batter for extra sweetness and texture.
- For a gluten-free version, use gluten-free all-purpose flour instead of regular flour.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you add the dry ingredients to avoid a tough cake.
- To prevent the cake from sticking to the pan, line the bottom with parchment paper and grease the sides with butter.
- To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cake, wrap it in aluminum foil and place it in a preheated oven at 325°F (160°C) for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream on top.
Garnishes:
- Garnish the cake with fresh orange slices or candied orange peel.
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or berries make a great side dish for this cake.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of orange juice or milk to the batter.
- If the cake is too moist, bake it for an additional 10-15 minutes.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Dundee cake is a traditional Scottish fruitcake that originated in the city of Dundee in the late 1700s. It was originally made with raisins and currants, but over time, almonds and candied orange peel were added to the recipe.
Flavor profiles:
- This cake has a rich, nutty flavor from the ground almonds and a sweet, citrusy taste from the candied orange peel and orange juice. The Scotch whisky adds a subtle smokiness to the cake.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British