Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup raisins
- 1 cup currants
- 1/2 cup candied orange peel
- 1/2 cup candied lemon peel
- 1/2 cup whisky
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F. Grease a 9-inch round cake pan and line the bottom 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 flour mixture to the butter mixture, mixing until just combined.
6. Fold in the raisins, currants, candied orange peel, and candied lemon peel.
7. Pour the batter into the prepared 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. While the cake is still warm, poke several holes in the top with a toothpick and pour the whisky over the cake.
10. Allow the cake to cool completely in the pan before removing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 200mg
Carbohydrates: 60g
Fiber: 2g
Sugar: 40g
Protein: 6g
Substitutions for ingredients:
- You can substitute the whisky with brandy or rum.
- You can use any combination of dried fruit and candied peel that you prefer.
Variations:
- You can add chopped nuts to the batter for extra crunch.
- You can sprinkle the top of the cake with powdered sugar or drizzle with a glaze.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Soaking the cake in whisky while it's still warm will help it absorb the flavor.
- This cake tastes even better the next day, so feel free to make it ahead of time.
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 warm it in a 325°F oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar. You can also garnish with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, powdered sugar
Pairings:
This cake pairs well with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil.
- If the cake is not cooked through after the recommended time, continue baking and check every 10 minutes until done.
Food safety advice:
Make sure to store the cake properly to prevent spoilage. If the cake smells or tastes off, discard it.
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 almonds and currants, but over time, other ingredients such as raisins and candied peel were added.
Flavor profiles:
This cake is rich and fruity with a subtle whisky flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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Region: Scottish