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This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite. Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour. Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light.
In the case of Scottish Dundee Cake the vast majority of the recipes out there are really just an English fruit cake with the almonds across the top to make it “look” like a Dundee cake. But the traditional version of Scotland’s prized Dundee cake is something quite different. What is “Authentic” Scottish Dundee Cake?
The cake is beautifully moist with a rich zesty flavour backed up by a sweetly tart Dundee marmalade. The almonds are not just a design feature but provide a crunch and roasted flavour to an otherwise simple fruitcake. Pre-heat the oven to 150C / 300F.
We suggest eating whenever you choose, with a good book and a cup of tea. How long does a Dundee Cake last? In our house not very long at all but, in an airtight cake tin, your cake should last a week or so. Once cut if you want the cake to last a little longer wrap it in tin foil before placing it in your tin.
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