For the 4th day of mega marathon, I have prepared this cake from Scotland – Dundee Cake.
Dundee cake is basically a fruit cake, using different types of dry fruits like currants, sultanas, almonds, glace cherries and candied orange peel.
Legends say that cake was originally made for Mary queen of Scots in the 16th century. Since she didn’t like cherries, so the top of the cake was decorated with almonds arranged in concentric circles. Later on, it was commercially developed in the 1800s by marmalade company called Keiller’s.
Now , why did I choose this cake? I had initial plans of making danish pastry. Due to some other involvements, I fell short of time and wanted to make something real quick. A search begun and all the options seemed time consuming. Luckily, my eyes caught this Dundee cake. I was intrigued by the name and decided to make it.
Most recipes I’ve come across would agree that the main ingredients of Dundee cake are candied orange peel, almonds, raisins, currants and sultanas. The fat used in this cake is butter. All the things were at my quick disposal except butter. There comes the improvisation…I used malai (fresh cream) in place of butter. The results were beyond words. The cake was so moist and flavorful that It became very difficult to wait for it to cool. In-fact, I couldn’t stop myself demolding it as soon as it was out of the oven. The obvious result was…a bit disfigured cake, but who cares as long as it’s so yum 🙂
PS: In my hurry to make this cake, I forgot to top it with almonds. So placed the almonds after baking to give it a traditional look.