Fruit cake is a staple. Be it Barm Brack at Halloween, or a simple tea brack during the summer. The Dundee Cake is said to have been served originally to Mary Queen of Scots, as she did not like cherries, and the Dundee Cake is typically decorated with blanched almonds. This recipe does, however have cherries. I certainly couldn’t give it to me father in law without them.
Typical to fruit cakes, the butter and sugar, dark in this case are creamed together until soft and light. Then I added the flour and eggs.
To this the fruit and spice is folded in.
Once mixed, the entire mixture gets put into a well greased and lined tin. I blanched the whole almonds and rubbed off the skins, before decorating the top of the cake. The cake needs 1 1/2 hours on a slow oven, 140OC.
And the verdict?
My biggest critic (aka Eldest) thought it was lovely, other half thought it was a little dry. So room for improvement as always.