Tuesday, September 05, 2006

Dundee Cake

While reading Simon Winchester's The Professor and the Madman about the making of the OED, I stumbled upon a mention of Dundee cake. Allowing myself total narcissism at 5:30 in the morning after a night of tossing and turning (baby crying next door, angsty dreams about dormlife past), I thought, "That's MY cake!" and scuttled off to find a recipe online. Tragedy of all tragedies (hyperbole, folks), it's really a glorified fruitcake. Now, as Sir Moore of Belfast outlying would say, I AM a fruitcake (genus Americana), but I would like to retort that though I may be, I don't wish to EAT one.

Nonetheless, for you readers who enjoy things cooked with fruit peel, the recipe below. Requirements: think of me, and of mother Scotland.

DUNDEE CAKE

1 cup flour
1 1/2 sticks butter
1 cup sugar
4 eggs
1/2 cup blanched almonds
3 T mixed fruit peel (oranges, mostly)
6 oz each of currants, raisins, white raisins
grated rind and juice of 1 lemon
1 tsp baking powder
2 T whisky
2 T boiled milk and 1 T sugar

Cream the butter and 1 cup sugar in a bowl. Slowly add the four eggs (one at a time), plus a spoonful of flour with each, beating well all the time. Stir in the nuts and fruits.

Sift the flour with the baking powder. Add this dry mixture in with the eggs, butter and sugar. Add the whisky. If the mixture is too stiff, add a touch of milk.

Place mixture in an 8-inch greased and lined cake tin. Flatten the top with hands which are slightly wet. Cover with foil or greaseproof paper and bake at 325 F for two hours. Halfway through, take off the foil and arrange the split almonds in concentric circles on the top of the cake. Check the cake with a skewer towards the end of cooking to ensure it comes out clean.

Boil the 2 T milk with the 1 T sugar. 5 to 10 minutes before cooking is finished, brush the top with the sweetened milk to create a dry glaze. Keep in the tin for 15 minutes before turning out on a wired tray. Store in an airtight container. Do not gift results to your friend Audrey, even though her dang birthday falls so close to Christmas.

1 comment:

Anonymous said...

I love fruitcake and I love you!
Rachel Penn Hannah