Monday, 25 March 2013

Dundee Cake for Easter Recipe

Though typically thought of as a classic Christmas recipe, as a rich fruit cake Dundee cake can be made and served at any time of year and with Easter fast approaching, I am presenting it here as a potential alternate Easter cake.

Cover it with marzipan (almond paste) and decorate with the traditional 11 marzipan balls representing the loyal disciples and you have a true classic Easter cake.

Dundee Cake for Easter

Serves: 10
Classic Dundee cake, rich fruit cake with almond topping


100g self-raising flour
100g plain flour
pinch of salt
1 tsp mixed spice (pumpkin pie spice)
175g soft light brown sugar
175g unsalted butter, softened
3 medium eggs, beaten
1 tbsp milk
425g mixed dried fruit
25g blanched whole almonds


Sift together the flours, salt and mixed spice in a bowl.

Add the sugar and butter to another bowl and cream with an electric whisk until light and fluffy. Gradually add the beaten eggs a little at a time, alternating with the milk and a little flour and beating to combine after each addition.

Beat in the remaining flour mixture until all the ingredients are combined, then stir in the dried fruit. Pour the resultant batter into a greased 20cm (8 in) diameter cake tin, the base of which has been lined with baking parchment.

Level the surface of the cake batter then decorate the top with the blanched almonds. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 60 minutes then reduce the oven temperature to 130ºC (280ºF, Gas Mark 2) and bake for 60 minutes more (if the top of the cake looks like its colouring too quickly cover with foil).

Turn onto a wire rack to cool completely before slicing and serving.

For more classic seasonal Easter recipes, visit the Celtnet Easter recipes pages.

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