Dundee Cake #CakeSliceBakers

This Scottish Fruit Cake is chock full of raisins, cranberries, oranges and almonds with a healthy dose of brandy to round things out.

We're the Cake Slice Bakers, welcome to the party......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links provided below to take you to each of our cakes.

If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for November 2019 were ~

1. Chocolate Kiev Cake
2. German Prinzregenten Torte
3. Dundee Cake
4. Pomegranate Creme Cake

Chocolate Kiev Cake

• A Little Bit of All Right

German Prinzregenten Torte

• Sweet Sensations

Dundee Cake

• Karen's Kitchen Stories
• Camille Cooks
• All That's Left Are The Crumbs
• A Day in the Life on the Farm

Pomegranate Creme Cake

• Culinary Adventures with Camilla
• My Recipe Reviews
• Amandie Bakes
• Oven Delights

Originally, I had planned on making the Pomegranate Cake, the photos in the cookbook were gorgeous but then time got away from me and I decided I needed something less challenging to bake.  The toughest part of this recipe was keeping from eating the fruit while it soaked in the brandy.

I adapted the recipe slightly.  I couldn't find any driec blueberries.  My blanched almonds were slivers not whole so I just mixed them into the batter instead of decorating the cake with them.

Other than that the only big difference from the original recipe is that I was instructed to bake this cake for an hour, add the glaze and bake another 15 minutes.  My cake was done baking in less than 40 minutes and I only baked for an additional 10 after adding the glaze.

This cake went from the cooling rack to the freezer to be sold at our church bake sale where we are raising funds to fight sex trafficking.  So, there is not photo of the inside or of a slice. Nor did I get a bite of this cake but the crumbs that I snitched were delicious.

, #cake,#fruitcake, #holidaybaking, #holidaydesserts, #desserts,

Desserts, Cakes, Holidays

Scottish

Yield: 12 servings

Author: Wendy Klik

Dundee Cake (Scottish Fruit Cake)

prep time: 10 Mcook time: 50 Mtotal time: 60 M

This Scottish Fruit Cake is chock full of raisins, cranberries, oranges and almonds with a healthy dose of brandy to round things out.

ingredients:

• 1/4 c. brandy
• 1 c. golden raisins
• 1/2 c. dried cranberries
• 1/2 c. candied, diced orange peel
• 2 sticks, unsalted butter, room temperature
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 t. vanilla
• 5 eggs
• 1 1/2 c. flour
• 1 c. almond flour
• 3 t. baking powder
• 1/4 t. cinnamon
• pinch of salt
• zest of 1 orange
• 1 c. blanched, slivered almonds
• 1/2 c. orange marmalade

instructions:

How to cook Dundee Cake (Scottish Fruit Cake)

1. Line the bottom of a 9" springform pan with parchment and treat the sides with cooking spray.  Set aside
2. Combine the raisins, cranberries and orange peel in a small bowl.  Add the brandy, stir to coat and stir occasionally while preparing the batter.
3. In large bowl of stand mixer, fitted with the paddle attachment , cream the butter with the sugars and vanilla until light and fluffy.  Add the eggs, one at a time, beating well after each addition.
4. Sift the flours, baking powder, salt and cinnamon over the batter and mix until well incorporated.  
5. Drain the fruit, reserving the liquor.  Add fruit to the batter along with the almonds and turn the mixer on low to stir in.  
6. Turn the batter into the prepared pan and bake in a preheated 325* oven for 35-40 minutes, until golden brown and a skewer inserted removes cleanly. 
7. While the cake is baking whisk together the marmalade and reserved brandy.   
8. When cake is done baking, use a pastry brush to apply the glaze and return to the oven for another 10 minutes.  Remove to a wire rack to cool and glaze again.  
9. Remove sides of springform pan when cake has cooled completely.

NOTES:

Recipe adapted from The European Cake Cookbook

Calories
495.45

Fat (grams)
26.31

Sat. Fat (grams)
10.88

Carbs (grams)
58.94

Fiber (grams)
4.29

Net carbs
54.66

Sugar (grams)
37.90

Protein (grams)
8.76

Sodium (milligrams)
176.86

Cholesterol (grams)
117.99

Nutritional info based on dividing the grits and salad into 4 equal servings.

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