Scottish fruitcake (Dundee Cake)

Name: Scottish fruitcake (Dundee Cake)
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 20
Ingredients: 450 g Sultanas; 170 ml + 3 tablespoons Scotch whisky; 100 g Candied candied lemon peel; 100 g Candied orange peel; 100 g Candied cherries (Belegkirschen); 200 g ground almonds without skin; 200 g soft butter; 180 g demerara sugar; 1 Organic Orange; 1 Organic Lemon; 1 package Bourbon vanilla sugar; 1–2 Knife points of ground cinnamon, cardamom, coriander, mace, bomance peel/orange spice (alternatively gingerbread spice); 1/2 TEASPOON Salt; 5 Eggs (size M); 150 g Flour; 1 heaped Tsp baking powder; 150–175 g Almond kernels without skin; 1 glass (340 g) Orange marmalade; 7-10 Tbsp Fat and flour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 20

450 g Sultanas
170 ml + 3 tablespoons Scotch whisky
100 g Candied candied lemon peel
100 g Candied orange peel
100 g Candied cherries (Belegkirschen)
200 g ground almonds without skin
200 g soft butter
180 g demerara sugar
1 Organic Orange
1 Organic Lemon
1 package Bourbon vanilla sugar
1–2 Knife points of ground cinnamon, cardamom, coriander, mace, bomance peel/orange spice (alternatively gingerbread spice)
1/2 TEASPOON Salt
5 Eggs (size M)
150 g Flour
1 heaped Tsp baking powder
150–175 g Almond kernels without skin
1 glass (340 g) Orange marmalade
7-10 Tbsp Fat and flour

Directions

1
Heat sultanas and 120 ml whisky in a covered pot. Leave to stand overnight in a closed pot
2
Finely chop the candied candied cherries, candied orange peel and candied cherries. Mix with 100 g ground almonds
3
Beat butter, sugar, grated orange and lemon peel, vanilla sugar, spices, pomegranate rind and salt with the whisk of the hand mixer for about 10 minutes or with a food processor until creamy. Add the eggs one after the other and fold in. Mix flour, baking powder and 100 g ground almonds, stir briefly into the dough. Fold in sultanas and candied fruits
4
Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 160 °C/ convection oven: 135 °C/ gas: level 1) for 25-30 minutes
5
Take the cake out of the oven and place the almond kernels on it in a circle. Put back into the hot oven and bake at the same temperature for about 1 hour
6
Heat 120 g orange marmalade and approx. 50 ml whisky in a pot and stir. Prick the finished, hot cake several times with a toothpick and spread the orange-whisky glaze over it. Let the cake cool down in the mould on a cake rack
7
Heat the rest of the orange marmalade and about 3 tbsp. whisky, pass through a sieve and glaze the cake thickly with it again. The cake unfolds its full aroma only after a rest period of a few days. It can therefore be prepared well. Wrap the fruit cake in aluminium foil and store it in a dry, cool place. But it also tastes freshly baked
8
waiting time approx. 16 hours