When I was growing up this was the Christmas cake my parents insisted on having every year – I refused to eat fruit cake as I had decided it was horrible.
For some reason, one day I tasted some, and I have never looked back! Now I am the one who requests this cake for Christmas.
It is delicious!
You have to suspend anything you think you know about fruit cake – this is moist, fruity and soft – if you throw it no-one gets hurt, but I might hurt you if you waste this cake!! LOL!
My Mum makes the best version of this cake, she adapted the recipe from Delia Smith, to create this Kelly family delight that we all know and love!
This year I convinced Mum to make it to sell at a Bake Sale here as part of our Mission Team Fundraiser – it was a huge success!
I hope you enjoy this as much as we do!
8oz/225g all-purpose flour
1 tsp baking powder
5oz/150g butter, softened
5oz/150g golden caster sugar/granulated sugar
3 large eggs
3.5oz/100g glace cherries, rinsed dried and cut into halves
2 tbsp ground almonds (optional)
grated zest of 1 lemon
For the topping:
Your favorite mixed nuts
Pre-heat the oven to 325°F/170°C/gas mark 3
Grease and line an 8 inch round cake tin with parchment paper
Sift the flour and baking powder into a mixing bowl.
In another bowl add the butter and sugar, and, using an electric hand whisk, combine them for about 1–2 minutes until you have a smooth consistency.
Add the beaten eggs a little at a time, whisking in between.
When you have added halve the eggs, begin adding a tablespoon of the flour mixture and the egg a little at a time, whisking in between until all the egg is incorporated.
Then add the rest of the flour mixture and fold it in until all the ingredients are fully combined.
If it seems too dry, add a tablespoon of milk.
Next fold in all the other ingredients: raisins, sultanas, cherries, ground almonds and lemon zest.
Now spoon the mixture into the prepared cake tin, spreading it out evenly with the back of the spoon.
Then, carefully, arrange the dried fruit and nuts in your desired pattern on the top of the cake – but drop them on very lightly (if you press them down too hard they will disappear during the cooking).
Place the cake near the centre of the oven and bake for 2-2.5 hours or until the centre is firm and springy to touch. Allow it to cool before taking it out of the tin.
Dundee cake keeps very well in an airtight tin and tastes better if it’s kept a few days before cutting.
Parchment paper and foil wrapped and freeze for months
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