Our recipe of the week comes about from having enjoyed a meal at home and a desire to share this with you all. All the previous recipes are located within our recipe library and can be found in one of the following sections
- Starters, light bites and savoury snacks
- Main Meals
- Side dishes and accompaniments
- Cakes Puddings and sweet treats
- Pickles, chutneys and jams
This week we have Dundee Cake
I have fancied making a Dundee Cake for a long time but have struggled to find a recipe that really appealed. Then I found one from the River Cottage collection. Not being a big fan of Whisky I made a vital substitution using Grand Marnier instead and have come up with an extra orangey version which I love. Great to make when the Saville Oranges are in season, especially if you like to make your own marmalade, but not essential. This cake is also a good way to use up a few eggs.
Link to measurement conversion chart
This recipe makes enough for 12-16 servings
- 500g sultanas
- 75ml Grand Marnier
- 250g unsalted butter, cut into small pieces and softened
- Grated zest of 2 oranges (use Seville oranges if in season)
- 250g light soft brown sugar
- 5 eggs beaten
- 275g plain flour
- Pinch of salt
- 125g ground almonds
- 2 tbsp Seville orange marmalade or other orange marmalade
- 50-100g whole blanched almonds to decorate
You will also need
- 20cm deep cake tin greased and lined
- Preheat the oven to 170°C
- Marinade the sultanas in the Grand Marnier for 30 mins, longer if you have time
- In a mixing bowl, beat the butter and orange zest together until combined then add the sugar and beat thoroughly until light and creamy.
- Gradually add the eggs, approx. one at a time, adding 1 tbsp of the flour with each and beat thoroughly before adding the next.
- Finally fold in the remaining flour, ground almonds, whisky-soaked sultanas and the marmalade or peel.
- Spoon the mixture into the prepared tin, then decorate the top of the cake with the whole almonds.
- Bake in the oven for about 1½ hours until a skewer inserted in the centre comes out clean.
- Check after 1 hour and, if the surface is getting too brown, lay a piece of foil over the top.
- Leave to cool in the tin before removing.
Eat and enjoy!
Serving suggestions and variations
- If wrapped and kept in an airtight tin this cake is alleged to keep for up to 6 weeks, it might last a week here if I’m lucky
- If you want a more traditional version switch the Grand Marnier for Scotch Whisky
- Not keen on sultanas, use currants or raisins instead
- Try reducing the volume of sultanas and replace then with an equal amount of cherries / chopped figs / apricots or whatever you fancy
- I love the flavour of Almonds but pecans would be just as good for the top of the cake
- Best eaten whilst drinking a cup of tea but a glass of Grand Marnier with it would be just as good
- Want to serve your cake as a dessert then a good dollop of custard is my recommendation.
I picked his recipe up from the River Cottage Website. The reason it caught my eye was that it had 5 eggs in it and we normally have plenty of eggs to spare. My thanks go to the River Cottage team for the original recipe.
You might like to try some other recipes from our collection;
- Cheese is a great accompaniment to fruit cake and if you are eating cheese then try our Carrot and Almond Chutney to go with it.
- Looking for something else traditional, you can't get more traditionally British than Cottage pie and ours is Totally Tasty!
- If you are thinking of a traditional afternoon tea then you will want some scones to go with it, check out our cream tea recipe.