Dundee Cake Recipe
Dundee Cake is a better mood elevator than a bar of chocolate! It is the perfect choice for Dessert. It is always prepared with a focus on Fruits. The European people couldn't have come up with a better dish than this Dundee Cake, specially when it comes to culinary creativity. Try this Dundee Cake once and only once! Your loyalty to it forever is guaranteed!
Ingredients
1 4 1/2-ounce can blanched whole almonds
Sugar
1 4-ounce container diced candied citron
1 4-ounce container diced candied lemon peel
1 4-ounce container red candied cherries
2/3 cup golden raisins
2/3 cup dried currants
1 cup butter or margarine (2 sticks), softened
2 cups all-purpose flour
2 tablespoons orange-flavor liqueur
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 eggs
Directions
1. In blender at high speed or in food processor with knife blade attached, blend 1/3 cup almonds with 2 tablespoons sugar until ground. Place mixture in medium-sized bowl.
2. Cut citron, lemon peel, and red cherries into small pieces. Mix cut up fruits, raisins, and currants with ground almonds; set aside.
3. Preheat oven to 325°F. Grease and flour 8" by 3" springform pan.
4. In large bowl, with mixer at low speed, beat butter or margarine and 3/4 cup sugar just until blended. Increase speed to high; beat until light and fluffy. Add flour and remaining ingredients; at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 3 minutes, occasionally scraping bowl. Stir in fruit mixture.
5. Pour batter into pan. Arrange remaining almonds on top of batter. Bake 1 3/4 hours or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool completely on rack. Wrap fruitcake tightly with foil; refrigerate overnight so cake will be firm and easy to slice. To store, see Storing Cakes,
2. Cut citron, lemon peel, and red cherries into small pieces. Mix cut up fruits, raisins, and currants with ground almonds; set aside.
3. Preheat oven to 325°F. Grease and flour 8" by 3" springform pan.
4. In large bowl, with mixer at low speed, beat butter or margarine and 3/4 cup sugar just until blended. Increase speed to high; beat until light and fluffy. Add flour and remaining ingredients; at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 3 minutes, occasionally scraping bowl. Stir in fruit mixture.
5. Pour batter into pan. Arrange remaining almonds on top of batter. Bake 1 3/4 hours or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool completely on rack. Wrap fruitcake tightly with foil; refrigerate overnight so cake will be firm and easy to slice. To store, see Storing Cakes,
