{"id":7274,"date":"2020-12-10T22:10:00","date_gmt":"2020-12-11T03:10:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=7274"},"modified":"2020-12-11T13:33:37","modified_gmt":"2020-12-11T18:33:37","slug":"how-to-make-a-holiday-dundee-cake","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/how-to-make-a-holiday-dundee-cake\/","title":{"rendered":"How to Make A Holiday Dundee Cake"},"content":{"rendered":"\n
<\/div>\n\n\n\n


<\/p>\n\n\n\n

December 10, 2020. Sunny cold day. Holiday Dundee Cake.<\/p>\n\n\n\n

<\/div>\n\n\nJump to Recipe<\/a>\n\n\n
<\/div>\n\n\n\n

If you want to make a holiday cake, this is definitely the one to try! As far back as I can remember, I\u2019ve always associated a fruit-laden Dundee Cake with year-end holiday, Christmas and even for the Lunar New Year! My mom would start making these brandy soaked goodies weeks ahead. I still can recall the wonderful smell of dried fruits and batter baking in our warm kitchen. <\/p>\n\n\n\n

When I was old enough to help, I would be given the task of lining the round baking pans with parchment paper (or back home, we would call it tracing paper). Then, I was promoted to dried fruit sorter, and finally, as a teen, I was allowed to stir in the dried fruits at the right moment. I remember the conversations my parents would have about which brandy (XO vs. VSOP) to use to baste the cakes after they were safely ensconced in layers of foil and paper tucked into one of those ubiquitous large round blue color Butter Cookie Tins that were so popular back then. (In the US, I think we refer to this type of tin as Sewing Kit tins? Lol!)<\/p>\n\n\n\n

The best part is, after what felt like an interminable wait, the day arrived when my mom would open the carefully sealed tin and ceremoniously cut up the cake for all to eat. Slices of glorious deliciousness would disappear as quickly as you can say “Merry Christmas”! Yup, it’s that good. If memory serves right, mom would always make several, so there will be enough to go around. Well, at least for a day. <\/p>\n\n\n\n

<\/div>\n\n\n\n

Present Day<\/h2>\n\n\n\n

I thought this year is as good as any to keep this tradition alive. With Christmas just barely 2 weeks away, I wanted to make this for my family. This version is a nod to mom’s cake, recalling her recipe as well as augmented with the helpful recipe from bbcgoodfood.com where I picked up a few more tips on how to prep the ingredients for a good cake. I decided to use bourbon (yummy American whiskey), since that’s what we have at home. So, maybe this should be called American Holiday Dundee Cake? <\/p>\n\n\n\n

\"Holiday<\/figure>\n\n\n\n

This cake doesn’t require any special tools or skills (no fancy shaping or proofing) and as such is relatively easy to put together. It does require some patience and planning. You’ll want to soak the dried fruits a day ahead (in perhaps a Scottish Malt whisky, brandy, bourbon or any dark liquor of choice) to plump them up before baking. The rest of the steps are fairly manageable and after baking the cake, it’s a good idea to wait for at least 2 days – it’ll allow all the lovely flavor to soak and meld. <\/p>\n\n\n\n

And the final result is so worth the effort. Maybe, this might become a new favorite with your family? Without further ado, let’s get baking!<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients for Holiday Dundee Cake<\/h2>\n\n\n\n

These are the ingredients, listed roughly in the order used.<\/p>\n\n\n\n

3 cups (500g) dried fruits of choice (I used cranberries, chopped apricots, regular & golden raisins, plus dried plums)
3 Tbsp. (45g) Scottish malt whisky, bourbon, or brandy (I used bourbon)
\u00be cup (110g) whole shelled raw almonds
13 Tbsp. (184g) unsalted butter softened
1 cup (180g) light brown sugar
5 Tbsp. good quality chunky marmalade
zest from 1 large orange
3 large eggs
1\u00be cup (225g) All purpose flour, and more for dusting fruits
1 tsp baking powder
\u00bd tsp baking soda
1 cup (100g) fine ground almonds (or almond flour)
\u00bd cup (95g) whole maraschino cherry (optional)<\/p>\n\n\n\n

You will also need a 9 inch (23 cm) spring form pan, preferably with a detachable bottom, and parchment paper to line the pan. <\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/div>\n\n\n\n

Night Before<\/h2>\n\n\n\n

We start off the process the night before by preparing the dried fruits and almonds. This is an easy-peasy step to make sure the fruits will be moist and ready by the time we make the batter. <\/p>\n\n\n\n

Measure the dried fruits and place into a medium sized bowl. Next, add in liquor of choice (I used bourbon) and stir to combine. Then, cover and set aside.<\/p>\n\n\n\n