Dundee Cake

Overview

Dundee was originally a city on the east coast of Scotland. This city has been famous for making orange jam since ancient times. The local residents made full use of the orange peel leftover from making jam. The cake used to make it is also called Dundee cake. The characteristic of Dundee cake is that the surface is covered with almonds and coarse sugar. The cake batter is added with dried fruits soaked in rum and orange peel sugar. When we make it, orange peel is not necessarily an indispensable ingredient; The cake, which looks rough on the outside, has the texture of ice cream in the mouth, accompanied by the sweetness of dried fruits and the fruity aroma of rum. It is delicious but also high in calories.

Tags

• baking
• children
• afternoon tea
• baking powder
• brown sugar
• cake flour
• dried cherries
• dried cranberries
• egg
• oil-free butter
• raisins
• rum
• coarse sugar
• sweet almond

Ingredients

Steps

1. 1 Prepare the ingredients for the dried fruit and soak the dried fruit in rum for about an hour

   

2. 2 Use a mousse ring for the mold, reduce the diameter to 16cm, wrap the bottom with oil paper, spread oil paper around it, and place it on the baking sheet

   

3. 3 Prepare all the ingredients for the cake. Mix baking powder and cake flour. The almonds are ordinary sweet almonds, which need to be soaked and the outer skin removed. It would be better if there are almonds;

   

4. 4 Beat 2 eggs, cut the butter into small pieces and soften

   

5. 5 After the butter is softened, beat it with an electric egg beater until fluffy; the oven begins to preheat with the upper and lower tube heating, and the temperature is set to 170 degrees. Add brown sugar to the butter in two batches. If there are lumps in the brown sugar, you need to crush it in advance

   

6. 6 After adding brown sugar, beat with a whisk at high speed for about 2 minutes, beating until very smooth each time;

   

7. 7 Add the egg liquid to the butter and brown sugar in 5 batches, beating at high speed evenly after each addition

   

8. 8 After all the egg liquid is added, sift in the flour,

   

9. 9 Use a spatula to quickly stir the batter until it is smooth

   

10. 10 Pour in all the dried fruits and wine,

    

11. 11 Stir evenly and pour into the mold. Use the back of a spoon to dip some water into the batter and smooth the surface of the batter

    

12. 12 Place peeled almonds on the surface of the batter and sprinkle with a layer of coarse sugar

    

13. 13 Place the baking sheet into the middle shelf of the oven and bake for 40 minutes. During the operation of the cake, the oven has already prompted to preheat the cake

    

14. 14 The mousse ring is a bit high, and the parchment paper is a little higher. You can't see how the cake bakes from the outside. After baking for 40 minutes, I took out the baking pan and inserted it with a toothpick. When I pulled it out, there was no batter, which proved that it was baked. I directly took off the mousse ring and let the cake cool. After cooling completely, tear off the parchment paper. The parchment paper did not stick to it, and did not need to be torn off, it would fall off by itself. Be sure to wrap it with plastic wrap to prevent it from hardening, and cut it into pieces for consumption;