Dundee Cake

Name: Dundee Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 100g brown sugar; 130g Low powder; 2 pcs egg; 2g Baking powder; 50g raisin; 30g Dried cherries; 30g Dried cranberries; 40g rum; 1 small handful sweet almond; a little Coarse sugar

by Yoha Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Dundee was originally a city on the eastern coast of Scotland.
This city has been famous for making orange sauce since ancient times.
The local residents make full use of the orange peel left over from making jam,
The cake used to make is also called Dundee cake;
The characteristic of Dundee cake is that the surface is covered with almonds and coarse sugar.
Dried fruit soaked in rum and orange peel sugar are added to the cake batter.
When we make it, orange peel is not necessarily an indispensable raw material;
A cake that looks rough on the outside and has the taste of ice cream in the mouth.
At the same time, it is accompanied by the sweetness of dried fruits and the fruity aroma of rum. It is delicious and also accompanied by high calories.

Dundee Cake

1. Prepare the ingredients for the dried fruit, soak the dried fruit in rum for about an hour

2. The mold is made of mousse ring, the diameter is reduced to 16cm, the bottom is wrapped with greased paper, and the surrounding is covered with greased paper, and placed on a baking tray

3. To prepare all the ingredients for the cake, mix the baking powder with the low powder. The almonds are made of ordinary sweet almonds, which need to be soaked to remove the outer skin. It is better if there are almonds
2 eggs beaten, butter cut into small pieces to soften

4. After the butter is softened, beat it with an electric whisk until it is fluffy; the oven starts to preheat with the upper and lower pipe heating method, and the temperature is set to 170 degrees. Add brown sugar in the butter twice. If the brown sugar is agglomerated, it needs to be crushed in advance

5. After adding the brown sugar, beat with a whisk at high speed for about 2 minutes, each time until it is very smooth;
The egg mixture is added to the butter brown sugar in 5 times, and each time it is added, it must be beaten evenly at high speed

6. After all the egg mixture is added, sift in the low powder and quickly stir with a spatula until the batter is smooth

7. Pour in all the dried fruit and wine, stir evenly, pour into the mold, dip the back of the spoon with water, and smooth the surface of the batter

8. Place the peeled almonds on the surface of the batter and sprinkle with a layer of coarse sugar

9. Put the baking tray into the middle of the oven and bake for 40 minutes; during the operation of the cake, the oven has already prompted to preheat in place

10. This mousse ring is a bit high, and the oily paper is a bit higher. You can’t see what the cake looks like on the outside. When it’s baked for 40 minutes, I take out the baking tray and plug it in with a toothpick. When there is no batter, it proves that it has been baked. Just remove the mousse ring and let the cake cool down. Let it cool thoroughly and tear off the greased paper. The greased paper does not stick to it, and you don’t need to tear it off. You must use plastic wrap. To avoid hardening, cut into pieces and eat;

Tips:
1. Dundee cake is actually a pound cake. It doesn’t feel a bit greasy when eaten, but it tastes a bit like ice cream.
2. During the baking process, I was really worried and worried about the baking. The final product showed that the worry was superfluous, and the temperature control of the oven was still very precise;
3. The butter must be sent in place to have a fluffy taste
4. The temperature of the oven is set according to the temperament of your own oven, and the time can be shortened appropriately