Dundee Cake (Scottish fruit cake)

Name: Dundee Cake (Scottish fruit cake)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 400 g Sultanas; 100 ml Orange juice; 7 TABLESPOONS Orange juice; 150 g Almond kernels (with skin); 200 g soft butter; 175 g demerara sugar; 7-10 Tbsp Salt; 1 pck. Bourbon vanilla sugar; 5 Eggs (Gr. M); 50 g Apricot Jam; 150 g Apricot Jam; 1 Organic Lemon; 1 Organic Orange; g Flour; 200 g ground almonds (with skin); 1 pck. Baking Powder; 2 tablespoons (20 g) Gingerbread spice; 3 bags (125 g each) dried berry mixture (e.g. cranberries, sour cherries and blueberries; e.g. from Kluth); baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

Mary Stuart already loved the Scottish classic, but without cherries. Dried fruits and ground almonds make it juicy and aromatic

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

400 g Sultanas
100 ml Orange juice
7 TABLESPOONS Orange juice
150 g Almond kernels (with skin)
200 g soft butter
175 g demerara sugar
7-10 Tbsp Salt
1 pck. Bourbon vanilla sugar
5 Eggs (Gr. M)
50 g Apricot Jam
150 g Apricot Jam
1 Organic Lemon
1 Organic Orange
g Flour
200 g ground almonds (with skin)
1 pck. Baking Powder
2 tablespoons (20 g) Gingerbread spice
3 bags (125 g each) dried berry mixture (e.g. cranberries, sour cherries and blueberries; e.g. from Kluth)
baking paper

Directions

1
Wash the sultanas in hot water, drain. Bring to the boil with 100 ml orange juice and let cool for about 1 hour. Skin almond kernels, grate dry and cut in half.
2
Cream butter, sugar, 1 pinch of salt and vanilla sugar with the whisk of the mixer. Stir in the eggs one after the other. Stir in 50 g jam, lemon and orange peel briefly. Mix flour, ground almonds, baking powder and spices and also stir briefly into the dough. Fold sultanas together with juice and berry mixture into the dough.
3
Spread the dough into a springform pan (26 cm Ø) lined with baking paper at the bottom. Pre-bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 25 minutes.
4
Remove the cake from the oven and cover with almonds. Bake at the same temperature for about 50 minutes.
5
Heat 150 g jam and 7 tbsp. orange juice in a saucepan and pass through a fine sieve. Spread the cake with the icing immediately. Cool down and let it rest for at least 3 days.
6
Skinning of tonsils: I blanch the almond kernels with boiling water and leave them there for about 1 minute. This softens the skin and makes it easier to remove the almond kernel. Then pour the almonds into a sieve and press the kernels out of the skin with your fingers.
7
Add the eggs one by one: To make the dough homogeneous, remove butter and eggs from the fridge in time. If the eggs still don't combine well with the butter-sugar mixture, I simply stir some of the flour mixture into it. This does not affect the baking result.
8
Fruity sweetness: In addition to the brown sugar I stir some apricot jam into the dough. The more fruity, the better!
9
Pre-baking: I only pre-bake the dough for about 25 minutes. Then I place the springform pan on a cake rack and decorate the cake with the skinned halved almond kernels. Place them evenly in rings on the dough from the outside to the inside.
10
Glaze: The cake gets its festive shine from the icing. For this purpose I heat apricot jam with orange juice and spread the liquid mass evenly on the hot cake with a brush.
11
The fruit can cause the cake to crumble a little when cut. I always use an electric knife or a saw knife. That works best!