Delicious UK - (11)November 2020

A lighter take on

the traditional cake

ChristmasDundeecake

SERVES12.HANDS-ONTIME 20 MIN,

OVENTIME2 HOURS,PLUSOVERNIGHT

SOAKING, COOLING AND 5 DAYS FEEDING

MAKE

AHEAD

Thecaketastesbestwith

3 weeksofmaturingbutit’s

alsogoodstraightaway.

It will keep for up to 6 weeks.

• 100geachraisins,currants and
  sultanas(300gintotal)


• 100gredglacécherries, rinsed,
  driedandhalved


• 100gmixedchopped candied peel


• 6 tbspwhisky


• Finelygratedzestandjuice
  ½lemonand½smallorange


• 150gbutter,softened


• 150glightsoftbrownsugar


• 3 largefree-range eggs,
  beaten


• 225gplainflour


• 1 tspbakingpowder


• 1 tspfreshlygratednutmeg


• 2-3tbspmilk,asnecessary


• 25glightlytoastedblanched
  almonds,chopped


• 25ggroundalmonds


• 100gblanchedwhole almonds
  to decorate

YOU’LLALSONEED...

• Deep20cmloose-bottomedround
  caketin,greasedandlinedwith
  compostablebakingpaper,plus
  extrapaperandfoilforwrapping;
  sheets of newspaper; cook’s string

1 Thenightbefore,putthedriedfruit,

cherries,candiedpeel,3 tbspofthe

whisky,thecitruszestandjuicesin

a bowlandstir.Coverandleave

overnight(seeDebbie’stipsoverleaf).

2 Thenextday,tiea foldedsheet

ofnewspaperintoa band,wrap

it aroundtheoutsideoftheprepared

tin,thentiewithstring.Foldanother

fewsheetsintoa thickpadandput

ona bakingsheet.Thishelpsstop

thecakebrowningtooquickly,asit’s

intheovenforquitea longtime.

3 Heattheovento160°C/140°Cfan/

gas3.Creamthebutterandsugar

untilpaleandfluffy.Beatintheegg

a littleata time,adding1 tbspflour

afterthesecondandthirdaddition

(seeDebbie’stipsoverleaf).Siftover

theremainingflour,bakingpowder

andnutmeg,thenfoldinusinga

balloonwhisk,addinga littlemilkif

necessarytogeta softdropping

consistency.Foldinthechopped

andgroundalmonds,thenthe

soakedfruitandanyjuices.

4 Spoonthemixtureintothe

preparedtinandlevelthetopwith

thebackofa spoon.Decoratethe

cakewithcirclesofblanched

almonds,workingfromtheoutside

edgeinwards– pressthealmonds

inverylightlyasyoudon’twant

themtosinkduringbaking.

5 Putthecaketinonthefoldedpaper

onthebakingtrayandbakeinthe

centreoftheovenforabout2 hours

or until a skewer pushed into the

centreofthecakecomesout

clean(seeDebbie’stipsoverleaf).

6 Coolthecakeinthetinfor

30 minutes,thenremove,putona

wirerackandleaveuntilcompletely

cold.Wrapthecakeina large

sheetofcompostablebakingpaper,

thena layeroffoilandstoreinan

airtighttin(seeMakeAhead).

7 Thedayafterbaking,unwrapthe

cake,turnit overandprickthebase

witha fineskewer.Drizzleover

1 tbspoftheremainingwhisky,then

re-wrapit andreturnit tothetin.

Repeatthisfeedingprocesstwice,

onday3 andday5 afterbaking.

Afterthat,eithereatorwrapand

leavetomature(seeMakeAhead).

PERSLICE452kcals,19.4gfat

(7.7gsaturated),8.1gprotein,

56.1gcarbs(33.3g sugars), 0.5g salt,

2.1g fibre →

ClassicChristmascakegetsa makeoverinthesetworecipesfromBritishcookery

expertDebbieMajor.They’rebasedonlight,crumblyDundeecake,butwithfestive

twists – could her burnished hazelnut marzipan be this year’s Instagram breaker?

THE

M ASTER

R ECIPE

66 deliciousmagazine.co.uk

Omitthealmonddecoration

beforebakingandstoreasin

step6 untilreadytodecorate.

Thedecoratedcakewillkeepin

a tinforupto2 weeks.Search

‘decorateChristmascake’at

deliciousmagazine.co.ukfor

lotsofideas.Thehazelnut

marzipanoverleafwouldalso

work(ontop,un-iced)– usethe

trimmingstodecorate.

WANTTOMARZIPAN& ICE

THIS CAKE? HERE’S HOW