Scottish fruitcake (Dundee cake)

Name: Scottish fruitcake (Dundee cake)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 450 g Sultanas; 200 ml Orange juice; 150 g Almond kernels (with skin); 200 g soft butter; 175 g demerara sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 5 Eggs (size M); 200 g Apricot Jam; 1 Organic Orange; 1 Organic Lemon; 150 g Flour; 200 g ground almonds (with skin); 1 package Gingerbread spice (8 individually packed spices); 1 package Baking Powder; 3 (125 g each) Bag of dried berry mixture, e.g. cranberries, sour cherries and blueberries; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

450 g Sultanas
200 ml Orange juice
150 g Almond kernels (with skin)
200 g soft butter
175 g demerara sugar
1 package Bourbon vanilla sugar
1 pinch Salt
5 Eggs (size M)
200 g Apricot Jam
1 Organic Orange
1 Organic Lemon
150 g Flour
200 g ground almonds (with skin)
1 package Gingerbread spice (8 individually packed spices)
1 package Baking Powder
3 (125 g each) Bag of dried berry mixture, e.g. cranberries, sour cherries and blueberries
baking paper

Directions

1
Heat the sultanas and 125 ml of juice in a covered saucepan. Remove from the heat and leave to stand overnight in a closed pot. Put almond kernels in a pot, add water so that the almonds are completely covered.
2
Bring to the boil, simmer for about 1 minute, pour into a sieve, drain and press out of the skin immediately.
3
Whisk butter, sugar, vanilla sugar and salt with the whisk of the hand mixer until foamy. Add the eggs one by one and stir in. Add 50 g jam, lemon and orange peel, stir in briefly.
4
Mix flour, ground almonds, spices and baking powder. Stir briefly into the dough. Add sultanas and berry mixture and fold into the dough. Put the dough into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in a preheated oven (electric cooker: 160 °C/ convection oven: 125 °C/ gas: see
5
manufacturer) on the second rack from below for approx. 25 minutes.
6
In the meantime, cut the skinned almonds lengthwise in half. Take the cake out of the oven, place it on a cake rack and cover it with the almond kernels in a tightly wreathed pattern. Put back into the hot oven and continue baking at the same temperature for about 1 hour.
7
Just before the end of the baking time, heat 150 g jam and 75 ml orange juice in a small pot. Pass through a fine sieve. Take the cake out of the oven, place it on a grid, spread the orange-apricot glaze on the cake immediately and let it cool down.