Geoff, You have done it again! Where do I begin to say Wow! Your baking of this BEAUTIFUL Dundee cake just blew me away with . It's a Masterpiece! LOVE LOVE your baking videos. Masterclass I am ashamed to say that born and bred in Scotland I have never tasted a Dundee cake. I was born and raised in Glasgow now living in France for 44 years. BUT this New Year it will be your Dundee cake that brings in the New Year. Blessings and THANK YOU. Geoff XXX
Thank you Geoff,I shall surprise them all LOL. I'm baking shortbread just now. Happy times all they years ago,Bun,shortbread,steak pie and a little glass of Harvey's Bristol Sherry to bring in New Year.
@@patriciagimay9195 I remember as a child I was allowed a small glass of Stone's Ginger Wine at Christmas. I don't think I liked it then, but drank it as it was 'grown up'.
@@geoffsbakingblog Geoff,calling for a little help. I need 250 grams of cake flour. I don't have it and my recipe is calling for 2 cups of cake flour. I have All Purpose at home and cornflour.How much of each would I need to mix together to make 250Grams of it. It says later on in the recipe to add too 1/4 cup of cornflour which says equals 25 grams. Thanking you Geoff.
Hi Patricia, one cup of plain flour is about 125 grams, so weigh out 250g of that, then remove 4 tablespoons and replace with 4 tablespoons or cornflour and you will have cake flour. Mix it together, of course. Then add the other 1/4 cup later, as instructed and it should work.
Hi Geoff. Retired similar age thought I'd have a go at baking cakes as my wife adores them. Well, after following you Dundee cake tutorial I came up with a very acceptable cake, welcomed by all.The only downside apart from the village Costcutter has run out of Almonds is that following a whole afternoon (for me) in the kitchen, washing up etc.The family come in and between them can demolish it in what seems like hours. I might start issuing tickets . Anyway well done and thanks very much.
Hi Raymond, I am glad it turn out well. I must admit I get thoroughly fed up with washing up. Issuing tickets seems like a good idea, maybe with a free ticket for anyone who washes up.
The almonds give it such an appealing touch! Beautifully done and thank you for the demo and recipe! I look forward to baking this cake and saving it for the holidays.
Tq Mr Cooper. Wonderful recipe. Baking it for Easter this year. Last year I made a simmnel cake for Easter. Your cake looks so delicious. Tq. A happy Easter to you and your family.
Hi Wendy. Thanks very much. I saw your original post where you asked about how long it keeps. I made mine about 7 weeks before Christmas and stored it , tightly wrapped in aluminium foil and then in an airtight container. From my blog post I say: Once baked the cake should, ideally, be left for at least two days(wrapped and in an airtight container) for at least a couple of days to allow the flavours to fully develop. But it can also be stored for at least six weeks if wrapped in plastic wrap and then placed in an airtight container. So now is a great time to bake it, in advance of eating at Christmas. It will probably last longer than that. You can also feed it, with some alcohol, brandy or whisky etc, by making holes in it with a skewer spooning the liquid into the holes. That will also extend the storage time, as well as giving additional flavour. Wrapping tightly and storing again after each feed. I didn't feed mine and it was great.
Hi Geoff ...what a great cake for Christmas... This was my dear Dads favorite cake..he loved fruit cake @ he loved Christmas ..because we all got together , great memories... thanks for another master piece::X
Hi Henrietta, thanks very much. It is one of my favourites too. I love Christmas cake, but actually prefer this as it doesn't have the very sweet icing.
Something a little different to Christmas. Sounds and looks delicious, Geoff. Thank you! Should it be in the fridge after it's in the airtight container?
Hi Shalom Bertie100. Thanks very much. I am glad you enjoyed the demonstration. The mixing bowl is one that I bought about 25 to 30 years ago, from Marks & Spencer. It is from the Summer Harvest (melamine) range. I did a quick search and see that sometimes some 'retro' type websites have them for sale, such as this site mrpottery.co.uk/collections/marks-spencer-harvest/products/marks-spencer-harvest-mixing-bowl-melamine?variant=31134267572302
Just to let you know a Dundee cake if for Hogmanay/New Year in Scotland not for Christmas. I make one for every New Year they're so delicious. Your Diundee cake looks yummy! Well done! And yes I am Scottish 😃
Hi Susan. I believe I said the the video that I would be eating as my Christmas cake, and that is a Scottish cake enjoyed at this time of year. I count New Year as this time of year too. I am currently considering making Black Bun, which is often eaten at Hogmanay, though in days gone by it was for 12th Night.
@@geoffsbakingblog I hope you do make that I will look forward to watching your video 😃 and writing down your recipe for my book I will eventually hand down to my daughter......she's only 12yrs old so she will get it when she's older. Happy baking ! 😃
Hi Geoff, I made the cake and it looked delicious. The flavour was not bad, but it had a great taste of whisky. Is it usual? I got the raisins three days soaked on it. Thank you.
Hi Meritxell M. The flavour will taste a little of whisky, but if you don't like that flavour, or if it is stronger than you like you can soak the raisins in black tea, or not so much whisky and not for so long. Soaking for a few hours will be fine. I have another cake, which is very good too, this one, geoffsbakingblog.blogspot.com/2019/12/last-minute-christmas-mincemeat-cake.html. I made it last week and ate it yesterday and it was perfect.
I'm a new subscriber and I look forward to seeing your recipes. Thank you so much for posting this recipe. I've always seen this cake and I wanted to try it. Thanks also for your simple-to-understand explanation. Also, for giving measurements in American measurements too. That took a lot of the mystery out of it. Unfortunately, i think this cake requires a special high sided cake tin to bake it in. I hope it would work in a regular Bundt pan.
Hi Mr S. I am glad you found the channel and are enjoying the videos. I don't know how large your bundt tin is, but it may work, except that I think bundt cakes are usually turned out so that the bottom becomes the top. In this case that might not work since almonds are placed on the top before baking. However I do have a suggestion. If you have a more shallow cake tin, or springform tin which is 7 or 8 inches you can line the base and sides with parchment paper, double layered on the sides and allow the paper to come above the top rim to make it deep enough to hold the batter. As an example of this here in my panettone video which shows how I did it for that recipe, though you wouldn't need it anywhere near as high as that: ua-cam.com/video/SeLbuT7xoBU/v-deo.html&ab_channel=GeoffCooper
@@geoffsbakingblog Thank you so much Mr. Cooper, for taking the time out of your day to reply to me. That's an excellent suggestion. And I will give it a try. A lot of the different cake tins that are available in the UK, we can't get here in the USA. So this will make a wonderful suggestion for this Dundee cake and other UK cakes and bread recipes. I'm enjoying watching your videos so much, keep them coming for as long as you can. You're an inspiration to me sir.
A lovely informative vlog Geoff....and your cake looked fantastic. I myself do a similar whiskey Dundee cake....wishing you and your family a peaceful and happy Christmas 🤗🤗🌸
Hi geoff,this cake looks Amazing and Im a huge fan of you and I make some of your recipes and they taste amazing. Thanks for sharing ( Sorry for my bad english, Im from México )
Hi Arely Rivera. Thanks very much. I am pleased that you are enjoying the videos and that you have made some recipes. I hope you try this one, I am sure you wont be disappointed. Your english is good, and much better than my Spanish.
Very nice looking cake, I have never made a Dundee cake. The last couple of years I've made Mary Berry's light American Fruit cake which is lovely and soft. I'm so over marzipan and icing now.
Hi Wendy, this is a very good alternative to the iced Christmas cake. I love both, of course. I am looking forward to tasting this one, on Christmas Day.
Hi, I am from Figueres, a region of Catalonia, in Spain. I would like to do this cake for Christmas, in an event of the school EOI (Escola Oficial d'Idiomes - Oficial School of languages) where I am studying English. I would like to know if the Dundee marmalade is made with oranges or it is made with apricot? I searched on the internet and I only found orange marmalade, but for being sure. Thank you very much for the video!!! You explain the processus very well
Hi Meritxell M. I hope you enjoy the cake when you make it. The marmalade is made from oranges. In the UK such a thing made with apricots would be called Jam.
@@geoffsbakingblog Thank you! I will do the recipe with orange marmalade then, for this to be the more accurated to the original recipe as possible. By the way, I did not find currants, so I had to get cranberries, but I think it will also be tasty.
@@meritxell9226 Hi Meritxell M, That's great. I am glad you will make the cake. I think cranberries will work well too, with a slightly different flavour but still very good. Please let me know if you enjoy making, and eating the cake.
Hi, thanks for the video. The cake looks good. How is it on the inside is it soft? And when you wrap it and save it in a container, do you put it in the fridge?
Hi Sanaa Riday, the cake should be moist inside, with all that lovely fruit. Once wrapped and in an airtight container it doesn't need to be put in the fridge. But it would be best in a cool place, so a fridge would not be a bad idea. However I would take it out of the fridge at least a couple of hours before I wanted to serve it.
Hi Diane, my pan was 7 inches in diameter and about 4 inches deep. I think, in fact I know, that an 8 inch pan of similar depth, or even an 8 inch springform pan, would do just as well.
Hi, Mr. Cooper. How are you? Is Dundee just a name for this cake,or is it Scottish? I'm in America and I was thinking that Dundee is in Scotland. Wherever it's from,it looks delicious. I wouldn't be able to wait till Christmas to try it. Lol Everything you make looks wonderful. Thank you. 'Bye Mr. Cooper...take care
Hi Charlene, the Dundee cake originates from Dundee in Scotland and was originally made by Kiellers, who also made marmalade, hence I included some marmalade in the cake itself. Thanks for your lovely comments. I hope you try some of the recipes.
Hey!! Thanks Geoff!! Great vid!! I viewed from barcelona, Spain, could you add any licor to the cake mix? And if so at what stage of the recipe? Thanks again!!
HI Leonardo, thanks very much. I have seen some recipes that add brandy, whisky or rum, and I suppose that since it is Dundee Cake it should be whisky since Dundee is in Scotland. For this particular recipe though if you want to add some alcohol it might be best, when the cake is baked. to poke a few holes with a cocktail stick and drizzle the alchohol over it. Then store it, wrapped in plastic wrap, in an airtight container. Then feed it a few days later with a little more alcohol. Also when soaking the fruit before making the cake you could use alchohol instead of black tea so the fruit absorbs it, then some would be released during baking.
Feed it whisky ...it's amazing...James Martin says turn the cake regularly to ensure the booze sinks through well. I bottom feed mine...inset a long knife or spike ..and pour whisky in ...cover with foil seal and leave to absorb...do it weekly. Turning the cake too.
Hi Surfer Chick it did give off a lovely aroma during baking. I hope it tastes that good. As for my accent, I was actually born in Hounslow(which was in Middlesex in those days), but from 8 I lived in Enfield and later London. So my accent derives from those places, though I don't have as much of a London accent as many.
Hi Esther, Espero que esto ayude un poco Ingredientes: 180 g (1 1/2 barritas) de mantequilla ablandada sin sal 180 g (7/8 taza) de azúcar morena suave (aunque también estaría bien en polvo o granulada) 225 g (1 3/4 tazas) de harina común 100 g (1 taza) de almendras molidas 3 huevos grandes (xl en EE. UU.), Batidos 1 cucharadita de levadura en polvo 3 cucharadas (75 g) de mermelada o mermelada de albaricoque Ralladura de una naranja 400 g (14 oz) de frutos secos (usé pasas, pasas y grosellas) 100 g (3,5 oz) de cáscara mixta picada 100 g (3,5 oz) de cerezas glaseadas, cortadas por la mitad 30 ml (2 cucharadas) de leche 100g de almendras blanqueadas (almendras sin piel) Té negro caliente, o agua, o un poco de whisky para remojar los frutos secos. 1 cucharada de leche para el glaseado 2 cucharaditas de azúcar en polvo para el glaseado Método: 1. Precaliente el horno a 180C / 160C Fan / 350 F. 2. Engrase y forre el fondo y los lados de un molde para pastel de fondo suelto y profundo, de 8 o 7 pulgadas de diámetro, dependiendo de la profundidad. Cualquiera estará bien. 3. En un tazón grande, mezcle la mantequilla y el azúcar hasta que quede esponjoso (usé mi batidora de mano, pero la mano también es bastante fácil). 4. Agregue lentamente los huevos batidos y bata para combinar, usando un poco de harina si la mezcla comienza a separarse. 5. Agrega la ralladura de naranja y la mermelada y mezcla hasta que se combinen. 6. Mezcle la harina, el polvo de hornear y las almendras molidas y agregue a la masa, mezclando lentamente hasta que se combinen. 7. Agregue la leche y mezcle hasta que esté combinado. 8. Agregue todas las frutas y revuelva suavemente hasta que se mezcle con la masa. 9. Vierta la mezcla en el molde para pasteles y nivele con el dorso de una cuchara. 10 Deje caer suavemente las almendras blanqueadas en la parte superior, en círculos concéntricos. No los presione hacia abajo o desaparecerán durante el horneado a medida que aumenta la masa. 11. Hornee en el horno durante 45 minutos. Luego reduzca el calor del horno a 160C / 140C Fan / 320F y hornee por otros 60 a 80 minutos. Pruebe el pastel cada diez minutos después de 40 minutos de ese 60 - 80. Tan pronto como salga una brocheta, retire limpiamente el pastel del horno. 12. Calentar la leche y el azúcar para el glaseado en una sartén hasta que se disuelva el azúcar. 13. Cepille el almíbar sobre la parte superior del pastel y hornee por 3 minutos más. 14. Retirar del horno y dejar enfriar completamente en la lata antes de desmoldar. 15. Envuelva el bizcocho en plástico y guárdelo en un recipiente hermético durante al menos 2 días antes de servir. Se conservará durante al menos 6 semanas siempre que se almacene así, por lo que es ideal para preparar antes de Navidad.
Geoff, You have done it again! Where do I begin to say Wow! Your baking of this BEAUTIFUL Dundee cake just blew me away with . It's a Masterpiece! LOVE LOVE your baking videos. Masterclass
I am ashamed to say that born and bred in Scotland I have never tasted a Dundee cake. I was born and raised in Glasgow now living in France for 44 years. BUT this New Year it will be your Dundee cake that brings in the New Year. Blessings and THANK YOU. Geoff XXX
Hi Patricia, thanks very much, I am glad you enjoyed the video and hope the cake is well received when you bake it.
Thank you Geoff,I shall surprise them all LOL. I'm baking shortbread just now. Happy times all they years ago,Bun,shortbread,steak pie and a little glass of Harvey's Bristol Sherry to bring in New Year.
@@patriciagimay9195 I remember as a child I was allowed a small glass of Stone's Ginger Wine at Christmas. I don't think I liked it then, but drank it as it was 'grown up'.
@@geoffsbakingblog Geoff,calling for a little help. I need 250 grams of cake flour. I don't have it and my recipe is calling for 2 cups of cake flour. I have All Purpose at home and cornflour.How much of each would I need to mix together to make 250Grams of it. It says later on in the recipe to add too 1/4 cup of cornflour which says equals 25 grams. Thanking you Geoff.
Hi Patricia, one cup of plain flour is about 125 grams, so weigh out 250g of that, then remove 4 tablespoons and replace with 4 tablespoons or cornflour and you will have cake flour. Mix it together, of course. Then add the other 1/4 cup later, as instructed and it should work.
Thank you so much for this recipe. God bless you
HI Saeeda Khan, You are very welcome.
Made it last Xmas. Will repeat
Hi BorsalinoCo. That's good. I hope you enjoy it again.
@@geoffsbakingblog thank you for video and instructions
I live in Dundee ( born and bred ) and may I say how much I enjoyed your video ...very good indeed
Hi Peter, thanks very much. I am glad you enjoyed it.
Looks delicious!I'll definitily give it a try.As always,great video!
Hi Emma, thanks very much. I hope you enjoy it.
We tried this at Christmas. Glad we did
Hi Luke. I am glad you tried it, and enjoyed it.
I baked this Dundee Cake last year (5 cakes actually) and they were a great hit. I already started baking this year. They are absolutely delicious.
Hi Antoinette. That’s great, I am so glad you enjoyed the cake.
Thank you for the recipe
Hi Yum Bites Food Art. You are very welcome.
Very delicious!😍 will try for sure.😄
Hi Shubhangi Chaudary. That's great. I do hope you enjoy it.
Lovely to watch this
Thanks Kathleen.
Thanks, trying it out tommorow
Hhi Hellen. That't great. I hope you enjoy it.
Hi Geoff. Retired similar age thought I'd have a go at baking cakes as my wife adores them. Well, after following you Dundee cake tutorial I came up with a very acceptable cake, welcomed by all.The only downside apart from the village Costcutter has run out of Almonds is that following a whole afternoon (for me) in the kitchen, washing up etc.The family come in and between them can demolish it in what seems like hours. I might start issuing tickets . Anyway well done and thanks very much.
Hi Raymond, I am glad it turn out well. I must admit I get thoroughly fed up with washing up. Issuing tickets seems like a good idea, maybe with a free ticket for anyone who washes up.
The almonds give it such an appealing touch! Beautifully done and thank you for the demo and recipe! I look forward to baking this cake and saving it for the holidays.
Hi Polly, thanks very much. I hope you do try it and enjoy it too.
Tq Mr Cooper. Wonderful recipe. Baking it for Easter this year. Last year I made a simmnel cake for Easter. Your cake looks so delicious. Tq. A happy Easter to you and your family.
Hi Dorothy. What a good choice. Dundee Cake is so delicious and will be great for Easter. I hope you enjoy it. Happy Easter to you.
Excellent tutorial, thanks.
Hi Wendy. Thanks very much. I saw your original post where you asked about how long it keeps. I made mine about 7 weeks before Christmas and stored it , tightly wrapped in aluminium foil and then in an airtight container. From my blog post I say: Once baked the cake should, ideally, be left for at least two days(wrapped and in an airtight container) for at least a couple of days to allow the flavours to fully develop. But it can also be stored for at least six weeks if wrapped in plastic wrap and then placed in an airtight container. So now is a great time to bake it, in advance of eating at Christmas.
It will probably last longer than that. You can also feed it, with some alcohol, brandy or whisky etc, by making holes in it with a skewer spooning the liquid into the holes. That will also extend the storage time, as well as giving additional flavour. Wrapping tightly and storing again after each feed. I didn't feed mine and it was great.
Hi Geoff ...what a great cake for Christmas... This was my dear Dads favorite cake..he loved fruit cake @ he loved Christmas ..because we all got together , great memories... thanks for another master piece::X
Hi Henrietta, thanks very much. It is one of my favourites too. I love Christmas cake, but actually prefer this as it doesn't have the very sweet icing.
Going to give this a go Geoff looks lovely.
Hi Liz, please do. I am sure you will enjoy it.
Beautiful!
Hi Knight Source, thanks very much.
Thanks for the video. Dundee on Sunday is a great choice for today's video. I am sure it will be appreciated by all who sample this goody.
Hi there. Yes, almost rhyming. It is a lovely cake and a great alternative to the traditional Christmas Cake.
Something a little different to Christmas. Sounds and looks delicious, Geoff. Thank you! Should it be in the fridge after it's in the airtight container?
HI Raeschimmel. Yes, different to the traditional iced Christmas cake, but this one is traditional too and very delicious.
That was a really pleasant demonstration. I enjoyed watching it! Please Geoff can you tell me where you got your cake mixing bowl.
Hi Shalom Bertie100. Thanks very much. I am glad you enjoyed the demonstration. The mixing bowl is one that I bought about 25 to 30 years ago, from Marks & Spencer. It is from the Summer Harvest (melamine) range. I did a quick search and see that sometimes some 'retro' type websites have them for sale, such as this site mrpottery.co.uk/collections/marks-spencer-harvest/products/marks-spencer-harvest-mixing-bowl-melamine?variant=31134267572302
@@geoffsbakingblog I had a feeling you would say that. Thanks for the link.
Just to let you know a Dundee cake if for Hogmanay/New Year in Scotland not for Christmas. I make one for every New Year they're so delicious. Your Diundee cake looks yummy! Well done! And yes I am Scottish 😃
Hi Susan. I believe I said the the video that I would be eating as my Christmas cake, and that is a Scottish cake enjoyed at this time of year. I count New Year as this time of year too. I am currently considering making Black Bun, which is often eaten at Hogmanay, though in days gone by it was for 12th Night.
@@geoffsbakingblog I hope you do make that I will look forward to watching your video 😃 and writing down your recipe for my book I will eventually hand down to my daughter......she's only 12yrs old so she will get it when she's older. Happy baking ! 😃
Hi Geoff,
I made the cake and it looked delicious. The flavour was not bad, but it had a great taste of whisky. Is it usual? I got the raisins three days soaked on it. Thank you.
Hi Meritxell M. The flavour will taste a little of whisky, but if you don't like that flavour, or if it is stronger than you like you can soak the raisins in black tea, or not so much whisky and not for so long. Soaking for a few hours will be fine. I have another cake, which is very good too, this one, geoffsbakingblog.blogspot.com/2019/12/last-minute-christmas-mincemeat-cake.html. I made it last week and ate it yesterday and it was perfect.
I'm a new subscriber and I look forward to seeing your recipes. Thank you so much for posting this recipe. I've always seen this cake and I wanted to try it. Thanks also for your simple-to-understand explanation. Also, for giving measurements in American measurements too. That took a lot of the mystery out of it. Unfortunately, i think this cake requires a special high sided cake tin to bake it in. I hope it would work in a regular Bundt pan.
Hi Mr S. I am glad you found the channel and are enjoying the videos. I don't know how large your bundt tin is, but it may work, except that I think bundt cakes are usually turned out so that the bottom becomes the top. In this case that might not work since almonds are placed on the top before baking. However I do have a suggestion. If you have a more shallow cake tin, or springform tin which is 7 or 8 inches you can line the base and sides with parchment paper, double layered on the sides and allow the paper to come above the top rim to make it deep enough to hold the batter. As an example of this here in my panettone video which shows how I did it for that recipe, though you wouldn't need it anywhere near as high as that: ua-cam.com/video/SeLbuT7xoBU/v-deo.html&ab_channel=GeoffCooper
@@geoffsbakingblog Thank you so much Mr. Cooper, for taking the time out of your day to reply to me. That's an excellent suggestion. And I will give it a try. A lot of the different cake tins that are available in the UK, we can't get here in the USA. So this will make a wonderful suggestion for this Dundee cake and other UK cakes and bread recipes. I'm enjoying watching your videos so much, keep them coming for as long as you can. You're an inspiration to me sir.
A lovely informative vlog Geoff....and your cake looked fantastic. I myself do a similar whiskey Dundee cake....wishing you and your family a peaceful and happy Christmas 🤗🤗🌸
Hi TheKatherine1965. Thanks very much. I hope you all have a lovely Christmas too.
Hi geoff,this cake looks Amazing and Im a huge fan of you and I make some of your recipes and they taste amazing.
Thanks for sharing
( Sorry for my bad english, Im from México )
Hi Arely Rivera. Thanks very much. I am pleased that you are enjoying the videos and that you have made some recipes. I hope you try this one, I am sure you wont be disappointed. Your english is good, and much better than my Spanish.
Very nice looking cake, I have never made a Dundee cake. The last couple of years I've made Mary Berry's light American Fruit cake which is lovely and soft. I'm so over marzipan and icing now.
Hi Wendy, this is a very good alternative to the iced Christmas cake. I love both, of course. I am looking forward to tasting this one, on Christmas Day.
I just subscribed..great vid
Hi A B. Thanks for subscribing. Glad you enjoyed the video.
Hi, I am from Figueres, a region of Catalonia, in Spain. I would like to do this cake for Christmas, in an event of the school EOI (Escola Oficial d'Idiomes - Oficial School of languages) where I am studying English. I would like to know if the Dundee marmalade is made with oranges or it is made with apricot? I searched on the internet and I only found orange marmalade, but for being sure. Thank you very much for the video!!! You explain the processus very well
Hi Meritxell M. I hope you enjoy the cake when you make it. The marmalade is made from oranges. In the UK such a thing made with apricots would be called Jam.
@@geoffsbakingblog Thank you! I will do the recipe with orange marmalade then, for this to be the more accurated to the original recipe as possible. By the way, I did not find currants, so I had to get cranberries, but I think it will also be tasty.
@@meritxell9226 Hi Meritxell M, That's great. I am glad you will make the cake. I think cranberries will work well too, with a slightly different flavour but still very good. Please let me know if you enjoy making, and eating the cake.
Hi, thanks for the video. The cake looks good. How is it on the inside is it soft? And when you wrap it and save it in a container, do you put it in the fridge?
Hi Sanaa Riday, the cake should be moist inside, with all that lovely fruit. Once wrapped and in an airtight container it doesn't need to be put in the fridge. But it would be best in a cool place, so a fridge would not be a bad idea. However I would take it out of the fridge at least a couple of hours before I wanted to serve it.
Mr Cooper, this looks lovely. Will try your recipe on xmas :)
Hi Sarah, thanks very much. I do hope you enjoy it as much as I know I shall.
Beautiful cake Geoff, but that looks like a tough size pan to find. What is the height and width?
Hi Diane, my pan was 7 inches in diameter and about 4 inches deep. I think, in fact I know, that an 8 inch pan of similar depth, or even an 8 inch springform pan, would do just as well.
My fave.
Hi JanTheNan. It is one of my favourites too.
Hi, Mr. Cooper. How are you? Is Dundee just a name for this cake,or is it Scottish? I'm in America and I was thinking that Dundee is in Scotland. Wherever it's from,it looks delicious. I wouldn't be able to wait till Christmas to try it. Lol Everything you make looks wonderful. Thank you. 'Bye Mr. Cooper...take care
Hi Charlene, the Dundee cake originates from Dundee in Scotland and was originally made by Kiellers, who also made marmalade, hence I included some marmalade in the cake itself. Thanks for your lovely comments. I hope you try some of the recipes.
Hey!! Thanks Geoff!! Great vid!! I viewed from barcelona, Spain, could you add any licor to the cake mix? And if so at what stage of the recipe? Thanks again!!
HI Leonardo, thanks very much. I have seen some recipes that add brandy, whisky or rum, and I suppose that since it is Dundee Cake it should be whisky since Dundee is in Scotland. For this particular recipe though if you want to add some alcohol it might be best, when the cake is baked. to poke a few holes with a cocktail stick and drizzle the alchohol over it. Then store it, wrapped in plastic wrap, in an airtight container. Then feed it a few days later with a little more alcohol. Also when soaking the fruit before making the cake you could use alchohol instead of black tea so the fruit absorbs it, then some would be released during baking.
Feed it whisky ...it's amazing...James Martin says turn the cake regularly to ensure the booze sinks through well.
I bottom feed mine...inset a long knife or spike ..and pour whisky in ...cover with foil seal and leave to absorb...do it weekly. Turning the cake too.
This cake looks lovely Geoff, bet it smelt gorgeous when cooking. (I've been trying to work out your accent, East Sussex by any chance?)
Hi Surfer Chick it did give off a lovely aroma during baking. I hope it tastes that good. As for my accent, I was actually born in Hounslow(which was in Middlesex in those days), but from 8 I lived in Enfield and later London. So my accent derives from those places, though I don't have as much of a London accent as many.
@@geoffsbakingblog Aha, this is how I wasn't able to work your accent out! :-)
I think you need to be on Bake Off
Hi dtulip1, thanks for the compliment. I don't think I would do very well on Bake Off, the showstopper challenges are too arty farty for me.
Me puede traducir la receta en castellano x favor
Hi Esther, Espero que esto ayude un poco
Ingredientes:
180 g (1 1/2 barritas) de mantequilla ablandada sin sal
180 g (7/8 taza) de azúcar morena suave (aunque también estaría bien en polvo o granulada)
225 g (1 3/4 tazas) de harina común
100 g (1 taza) de almendras molidas
3 huevos grandes (xl en EE. UU.), Batidos
1 cucharadita de levadura en polvo
3 cucharadas (75 g) de mermelada o mermelada de albaricoque
Ralladura de una naranja
400 g (14 oz) de frutos secos (usé pasas, pasas y grosellas)
100 g (3,5 oz) de cáscara mixta picada
100 g (3,5 oz) de cerezas glaseadas, cortadas por la mitad
30 ml (2 cucharadas) de leche
100g de almendras blanqueadas (almendras sin piel)
Té negro caliente, o agua, o un poco de whisky para remojar los frutos secos.
1 cucharada de leche para el glaseado
2 cucharaditas de azúcar en polvo para el glaseado
Método:
1. Precaliente el horno a 180C / 160C Fan / 350 F.
2. Engrase y forre el fondo y los lados de un molde para pastel de fondo suelto y profundo, de 8 o 7 pulgadas de diámetro, dependiendo de la profundidad. Cualquiera estará bien.
3. En un tazón grande, mezcle la mantequilla y el azúcar hasta que quede esponjoso (usé mi batidora de mano, pero la mano también es bastante fácil).
4. Agregue lentamente los huevos batidos y bata para combinar, usando un poco de harina si la mezcla comienza a separarse.
5. Agrega la ralladura de naranja y la mermelada y mezcla hasta que se combinen.
6. Mezcle la harina, el polvo de hornear y las almendras molidas y agregue a la masa, mezclando lentamente hasta que se combinen.
7. Agregue la leche y mezcle hasta que esté combinado.
8. Agregue todas las frutas y revuelva suavemente hasta que se mezcle con la masa.
9. Vierta la mezcla en el molde para pasteles y nivele con el dorso de una cuchara.
10 Deje caer suavemente las almendras blanqueadas en la parte superior, en círculos concéntricos. No los presione hacia abajo o desaparecerán durante el horneado a medida que aumenta la masa.
11. Hornee en el horno durante 45 minutos. Luego reduzca el calor del horno a 160C / 140C Fan / 320F y hornee por otros 60 a 80 minutos. Pruebe el pastel cada diez minutos después de 40 minutos de ese 60 - 80. Tan pronto como salga una brocheta, retire limpiamente el pastel del horno.
12. Calentar la leche y el azúcar para el glaseado en una sartén hasta que se disuelva el azúcar.
13. Cepille el almíbar sobre la parte superior del pastel y hornee por 3 minutos más.
14. Retirar del horno y dejar enfriar completamente en la lata antes de desmoldar.
15. Envuelva el bizcocho en plástico y guárdelo en un recipiente hermético durante al menos 2 días antes de servir. Se conservará durante al menos 6 semanas siempre que se almacene así, por lo que es ideal para preparar antes de Navidad.
I do not know how to share the photos
Hi Meritxell M. You can't share photos on youtube unfortnately.
inspiring
Hi Magdalena Em, thanks very much.