Dundee Cake is a very rich traditional Scottish fruit cake that was developed in Dundee in the late 17th century by the Keiller family (also famous for their marmalade) .
I use to divide the dough into lots of small portions which I bake as muffins to use as Christmas gifts.
You can pick whatever whisky you like, but I suggest not to choose something too smoky or peaty. I always ask my significant other which of his whiskies I am allowed to use this respective year as not all his bottles are open. ;-)
Dundee Cake muffins recipe
PLEASE NOTE: As I am based in Germany I use grams, centilitres and Celsius temperatures
200 g raisins
120 g dried dates
100 g dried apricots
100 g diced candied orange peel
100 g diced candied lemon peel
8 cl whisky
375 g flour
275 g cane/demerara sugar
250 g clarified butter
1 pack vanilla sugar (8 g)
1 pinch of salt
1/2 teaspoon ground cinnamon
1 pinch each of ground cloves, allspice and cardamom
Dice dates and apricots and mix with candied lemon and orange peel, raisins and lemon zest.
- Pour half of the whisky over the mix, cover with cling film and leave to soak for at least an hour.
- Pre-heat oven to 150° C (convection oven: 130° C ).
- Prepare muffin tin or cups.
- Cream clarified butter until light.
- Add sugar, vanilla sugar and salt.
- Alternately add eggs and flour to the mix.
- Add remaining alcohol, spices and fruit and stir in well.
- Fill dough into tin/cups, decorate with one or more almonds and bake for approx. 45 - 50 minutes.
- In Germany, you can find clarified butter in the supermarket as "Butterschmalz".
I use to make my vanilla sugar myself by putting scraped vanilla pods into a sugar jar. It tastes far less artificial than the version you can buy here in Germany.
- Wrapped muffins should last approx. 5 - 6 weeks, but they never survive that long so I am not entirely sure... :-)
Do you have a "traditional" cake that you make every Christmas?
Looking forward to your recipes… :-)