Which brings us back to our 19th C Dundee Cake, consumed in an 18th C parlor, while a 20th C woman stands nearby. Leave for 5 mins then drain in a sieve and leave to dry. Bake in the centre of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown. The cake is in the oven for a long time. I will be making a Dundee Cake, based on Mary Berry’s recipe. Sift over the remaining flour, baking powder and nutmeg, then fold in using a balloon whisk, adding a little milk if necessary to get a soft dropping consistency. Put the butter in a large bowl and beat well until soft. Gently fold in dried fruit and candied peel and ensure fruit is distributed evenly. Young Jamie gave his son a narrow look, then glanced quizzically at his sister. You can do this with a hand-held electric whisk, but keep the speed low. To make it more indulgent (it is Christmas, after all), Debbie Major has added glacé cherries too. Candied peel is another common ingredient in most Dundee Cakes, but for me, the store-bought stuff ranks right up there with glace cherries. Add the sugar and beat until light and fluffy. Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed. It’s a mouth-watering, dense fruit cake packed with plenty of flavour. … Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60–80 minutes. Good Food Deal Here in Canada, a fruit cake is also known as Christmas Cake. Love Mary’s recipes? Which brings us back to our 19th C Dundee Cake, consumed in an 18th C parlor, while a 20th C woman stands nearby. The day after baking, unwrap the cake, turn it over and prick the base with a fine skewer.

Saved by surmeet kaur. The crumb is still moist, it's just not sodden. Dundee cake.

The next day, tie a folded sheet of newspaper into a band, wrap it around the outside of the prepared tin, then tie with string. She knows what she’s talking about. Cream the butter and sugar until pale and fluffy. “They’ve had two pots of coffee, a tray of scones, and a whole Dundee cake, but Mama says they’re hangin’ on in hopes of bein ’ fed dinner, too, and good luck to them because it’s only brose and a bit o’ hough today, and damned— oop!”—he pressed a hand over his mouth, glancing guiltily at his father—“ and drat if she’ll gie them any of the gooseberry tart, no matter how long they stay.”. It's full of rich flavour, and adds a delicate bitterness - a flavour not as popular as it once was, but one, I believe, that is much missed by our tastebuds. Mary Berry’s been making her Christmas cake recipe for as long as Paul Hollywood’s been alive.

A great option to avoid buying yet another pan. Home hairy bikers recipes Dundee cake. It’s a less rich, crumblier alternative to the hefty traditional Christmas cake. Note: You’ll need to soak the dried fruit the night before you intend to bake. We have sent you an activation link, If only a classic cake will do, try Mary Berry’s faultless rich fruit Christmas cake recipe.

If you like a lighter fruit cake that still has lots of fruity flavour, this is a good “cut-and-come-again” one.

SERVES 10 - 12. Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed. Well, there's a bit of a story behind that, ye see... Fruit cakes have been around for centuries. Subscribe to delicious. 350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried, 150ml/¼pt brandy or sherry, plus extra for feeding, about 3 tbsp apricot jam, warmed and sieved. Mary Berry's classic Christmas cake. Drizzle over 1 tbsp of the remaining whisky, then re-wrap it and return it to the tin. Dundee cake is a traditional Scottish fruit cake with a rich flavour.. And I also will be trying out Chris’s Stollen Cake next week, in time for my parents visiting. Mix in the sifted icing sugar a tablespoonful at a time. Search for: Search. Leave the cake to cool in the tin. Spoon mixture into prepared cake tin and carefully level surface. You want the cake to be cooked all the way through, but not for so long that it overcooks and dries out. Butter bottom and edges of an 8” springform pan and line bottom with parchment (see notes). A Dundee cake makes a lighter take on the traditional Christmas cake. Once cut, consume within 3 days. Add the remaining flour and ground almonds and mix well. Roughly chop the almonds. And while Jamie, Ian and Jenny had never heard them called them that before, the fact is that Claire was saying a whole lot of other strange things, and the whole "Dundee" reference probably just got absorbed into the Fraser/Murray lexicon without further puzzlement. Brush the sides and the top of the cake with the warm apricot jam. Claire must have seen a few of these traditional, almond-studded Scottish fruit cakes during her visits to Lallybroch in Outlander and Dragonfly in Amber, and referred to them as Dundee Cakes.

This does not mean that I won’t be baking a cake at all. Pre-heat the oven to 160°C fan/140°C/gas mark 3. I also think that dried pears would be fantastic. Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper. Spoon into the prepared cake tin and level the surface. I also included a couple of spoonfuls of marmalade. If you like them, then go for it! Meanwhile, in Scotland, a popular story claims that Mary Queen of Scots did not like glace cherries in her fruit cake, so one was made for her that used blanched almonds instead. Level the surface and decorate the top with blanched whole almonds, halved glacé cherries and pieces of glacé pineapple. Bake in the pre-heated oven for about 2¼ hours or until golden brown.

Meanwhile, in Scotland, a popular story claims that Mary Queen of Scots did not like glace cherries in her fruit cake, so one was made for her that used blanched almonds instead.

Grease a 23 cm (9 in) deep round cake tin then line the base and sides with a double layer of baking parchment. Rick Stein; Nigel Slater; Michel Roux; Lorraine Pascale; Search. Beat in the egg a little at a time, adding 1 tbsp flour after the second and third addition (see Tips). It might take slightly less or more time to bake than stated. Why not have a go at making Mary Berry’s classic Christmas cake with our simple recipe! Sieve together the flour and baking powder. The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it.The original development of the cake began in Dundee in the late 1700s in the shop of Janet Keiller. today for just £13.50 – that's HALF PRICE! Liberally dust a work surface with icing sugar and then roll out the marzipan to about 5cm/2in larger than the surface of the cake. After that, either eat or wrap and leave to mature (see Make Ahead). Decorate by laying almonds on top of batter in concentric circles. 7 Flexible Recipes For Meat Eaters And Vegetarians, 7 Make Ahead Meals For A Self-Catering Holiday. Cream together butter and brown sugar in a stand mixer or in a large bowl using a handheld mixer. Spoon the mixture into the prepared tin and spread level using the back of a spoon. by Mary Berry. Stir in the orange zest and apricot jam. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well (preferably with an electric free-standing mixer). Put the cake tin on the folded paper on the baking tray and bake in the centre of the oven for about 2 hours or until a skewer pushed into the centre of the cake comes out clean (see Tips). Dundee cake a la Mary Berry. We’ve got loads more delicious recipe ideas from Mary Berry here. When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. I used Dewar’s White Label.

A skewer inserted into the centre of the cake should come out clean. If you are careful, you should be able to cover the cake with no excess marzipan to trim but, if necessary, neatly trim excess marzipan from the base of the cake with a small sharp knife. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy. Repeat until all eggs and flour are incorporated. Soaking the dried fruit overnight plumps them up and also ensures your cake mixture doesn’t become overly wet, which would cause the fruit to sink during cooking. Stir gently. Spread evenly over the top and sides of the cake with a palette knife. So how did it come to be at Lallybroch in the 18th C? Mix in the milk and then add the dried fruit and cherries and mix gently together. Cover with clingfilm and leave to soak for three days, stirring daily. Log in. The week before you want to serve, begin covering the cake. Mary Berry Dundee Berries Pie Cakes Desserts Recipes Food Food Cakes. Place the prepared fruit and nuts in a bowl with the grated lemon rind and sultanas and gently mix together. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. You can whip this cake anytime of year really – it’s not just for Christmas you know! It will keep for up to 6 weeks. When is the best time to do Christmas food shopping? Preheat the oven to 180C/160 C fan/Gas Mark 4. The cake tastes best with 3 weeks of maturing but it’s also good straightaway. Serves Serves 10.

Add the sugar and beat until light and fluffy. (Don’t remove the lining paper when storing as this helps to keep the cake moist.). Heat the oven to 160°C/140°C fan/ gas 3. The queen of cakes, shows you how easy it is to knock up a light Christmas cake, packed with luxury dried fruit and nuts and pineapple fruit too. Lightly fold in the fruit and nuts then turn the mixture into the prepared cake tin. Cooking time 1 to 2 hours. Preheat the oven to 140C/275F/Gas 1. Cover the cake loosely with foil after 1 hour to prevent the top becoming too dark.