Lightly fold in the fruit and nuts then turn the mixture into the prepared cake tin. Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. Add the sugar and beat until light and fluffy. 1.

Drizzle over 1 tbsp of the remaining whisky, then re-wrap it and return it to the tin. Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft. Put the almonds into a small bowl and pour over boiling water to just cover. You must be logged in to rate a recipe, click here to login. A famous traditional Scottish fruitcake with cherries, sultanas and almonds, and a sweet glaze.

Liberally dust a work surface with icing sugar and then roll out the marzipan to about 5cm/2in larger than the surface of the cake. This cake will rise above the top of a regular cake pan, but the parchment keeps everything intact. Spoon mixture into prepared cake tin and carefully level surface.

She knows what she’s talking about. Put the butter in a large bowl and beat well until soft.

She knows what she’s talking about. To make it more indulgent (it is Christmas, after all), Debbie Major has added glacé cherries too. Cream the butter and sugar until pale and fluffy.

Place the prepared fruit and nuts in a bowl with the grated lemon rind and sultanas and gently mix together.

Brush the sides and the top of the cake with the warm apricot jam.

When light and fluffy, beat in one egg, then beat in a third of the flour, ensuring everything is well combined between additions. Now you can stay up to date with all the latest news, recipes and offers.

For the covering, stand the cake upside down, flat side uppermost, on a cake board which is 5cm/2in larger than the size of the cake. Cool completely in pan set on a wire rack. A skewer inserted into the centre of the cake should come out clean. The crumb is still moist, it's just not sodden. I Penny Ritson - owner of Penny's Recipes - recommend products on this website for which I may receive a commission if you purchase the item.

The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it.The original development of the cake began in Dundee in the late 1700s in the shop of Janet Keiller. Leave the cake to cool in the tin. Made festive with dried fruit, marmalade and whisky, and festooned with almonds. (Don’t remove the lining paper when storing as this helps to keep the cake moist.). Will Christmas markets go ahead this year? Candied peel is another common ingredient in most Dundee Cakes, but for me, the store-bought stuff ranks right up there with glace cherries. If you like them, then go for it! Spoon the mixture into the prepared tin and spread level using the back of a spoon.

Cover the cake loosely with baking parchment and leave for a few days to dry out before adding the royal icing.

Line a deep loose-based 20cm cake tin with baking parchment. Try Mary Berry’s Victorian Christmas cake is a traditional Christmas cake recipe for a rich but light cake – this cake is bejewelled with cherries and almonds. Cool the cake in the tin for 30 minutes, then remove, put on a wire rack and leave until completely cold.

You want the cake to be cooked all the way through, but not for so long that it overcooks and dries out. Mary Berry's classic Christmas cake. As well as protecting the underside and outside of the tin with folded newspaper, you might need to cover the top loosely with folded foil once it has a good colour. Mary Berry’s been making her Christmas cake recipe for as long as Paul Hollywood’s been alive. When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. design by virtualwave media, Dried Fruit, chopped (raisins, sultanas, currants, apricots, glace cherries, etc) (see notes) - 1 lb. I used.



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