5 Feb 2014

Dundee Fruit Cake

So last Christmas, I was on a mission to find 'the perfect fruit cake recipe'! I know many of you must have been hunting around like me! If you are into baking, then somehow, baking the perfect fruit cake seems like a very big deal! 

All my hours of browsing the internet, gave me a lot of fruit cake recipes and I intend to try each one and post the best.
This is one such recipe! The traditional dundee cake is a Scottish cake. Wikipedia says - The cake originated in nineteenth century, in Scotland. A popular story is that Mary, Queen of Scots did not like cherries in her cakes, so the cake was first made for her, as a fruit cake that used almonds and not cherries. 

The cake is rich in flavor and the top of the cake is typically decorated with almonds. 
I simply loved baking this cake. This is a no fuss cake! And tasted absolutely divine! Full of fruits and nuts, every bite was downright delightful!
The recipe I followed called for some cherries that I did not get, so I have used fruits and nuts that I did get easily. The original dundee cake was made only with raisins, sultanas, almonds and currants so it's okay if you don't add the cherries!! The total fruits and nuts came to about 5 cups. Also the original recipe called for rum but I have used only fresh grape juice. You can use any fruit juice.

I used a double parchment paper to line the bottom and sides of my cake pan and used a wet turkey towel on the outside of the cake pan. This is to ensure that the fruit cake does not get burnt as it bakes for a really long time. (And you get a flat topped cake because of the turkey towel!!)
The original recipe said the cake should bake anywhere between 2 - 2.5hrs. My cake was done by 2 hours.

Recipe Source - here. Check out the Christmas Fruit Cake recipe made with caramel

  • Soft butter - 250 gms
  • Brown sugar - 230 gms
  • Eggs - 4 lightly beaten
  • Raisins - 160 gms
  • Currants - 160 g 
  • Mixed dried fruit - 185 g ms dates, figs, apricots, prunes, nuts
  • Cherries - 120gms
  • Powdered almond - 95 gms
  • Almond slivers - 90 gms 
  • All-purpose flour - 240 gms sieved
  • Baking powder - 1 tsp sieved
  • Grape Juice - 2 tbsps (or any fruit juice or rum)
  • Whole almonds - 120 g peeled (to decorate the cake)

1. Pre heat the oven to 150 degrees C. Line and grease a 9 inch cake pan.
2. In a mixing bowl cream the butter and sugar, until smooth. Slowly add the eggs in portions - beating each portion until it has been fully incorporated into the batter.
3. Add the dried fruits, cherries, almond slivers and almond powder and mix well.
4. Add the seived flour and baking powder and pour in the grape juice and fold gently.
5. Pour the batter into the pan and smooth out the top. Line with the whole almonds. 
6. Bake for 2 to 2.5 hours. About half an hour before the the time is up check to see if the cake is done. Place a toothpick into the middle of the cake, if it comes out clean it is ready to be taken out. Mine was done in 2 hours.
7. Allow to cool.

1. Do not overmix. Gently fold the ingredients.
2. Make sure the total amount of dried fruits comes to 5 cups. Use any fruits and nuts you have.
3. Bake the cake at low temperature for a longer period of time. That's how fruit cakes are supposed to be baked.
4. Leave the cake to cool for 4-6 hours before cutting. Let the flavors blend.
5. You can even add some spice powder to this cake.
6. Line the sides of the pan well, so that the sides of the cake don't get burnt during the long process of baking.
7. I used oil instead of butter.

Until next time,
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  1. so perfect and tempting cake... :)

  2. wow Beulah seriously loving your cake enriched with dry fruits :) fab job :)

  3. Lovely. Perfect tempting cake. Wish I could have one piece from this fabulous cake. Bookmarking this.

  4. a cake overloaded with goodness~!!!

  5. Being a hoarder and lover of any dried fruits, I'm definately trying this recipe soon, it looks delicious!!:) This is actually a fruit cake I have never tried making before, looks rich and full of fruits.. yum!!
    I'm a keen baker too, and would love if you could have a look at my recipes too?
    thank you!!x

  6. wow this cake is really tantalizing , have bookmarked to try this Beulah thanks for sharing...

  7. I don't get parchment paper nearby.....what else can I use instead of this....pl help!

    1. You can use butter pan or plain white sheet.

  8. did any body bake this cake

  9. I love your blog!!!! Particularly the eggless section... But this cake caught my eye because I looooove dry fruits!! Can I make it without the eggs? Replace with curd or condensed milk maybe...?

    1. Hi Janani, thank you :) I don't think replacing 4 eggs is a good idea. You can replace 2 or 3 but replacing 4 will not work.


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