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BakingChristmasRecipesShane Smith

Christmas Dundee Cake

90 mins Cook
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If you’re looking for a festive cake without all the fuss, Shane Smith’s Christmas Dundee Cake recipe is perfect. Everyone is running around on the lead up to Christmas, so this cake can be made a few weeks before or even a few days before you need it. Instead of the traditional spiced cakes, this Dundee Cake is bursting with tea, soaked fruits, citrus zest and toasted almonds. The best part is, with those gorgeous almonds on top, there’s no need to decorate it either.

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Christmas Dundee Cake

Christmas Dundee Cake

agnesgempackfoods-ie
prep time
25 mins (+2 hrs soaking)
cooking time
90 mins
servings
10
total time
4 hrs

Equipment

  • Oven

  • Weighing scales

  • 1 x 8” round cake tin

  • Stand mixer or hand mixer

  • Sieve

  • Parchment paper

  • Pastry brush

  • Scissors

  • Wooden spoon

  • Grater

Ingredients

  • 500g Gem Christmas Cake Fruit Mix

  • 220ml strong hot tea or 75ml whiskey

  • 275g Gem plain flour

  • 1 tsp Gem baking powder

  • Pinch salt

  • 250g butter, room temperature

  • 250g Gem Light Soft Brown Sugar

  • 5 large eggs

  • 1 orange zest

  • 1 lemon zest

  • 125g Gem Ground Almonds

  • 60g Gem Blanched Whole Almonds

Instructions

1
Soak the dried fruit in hot Tea or alcohol, and leave to sit to one side for 2 hours.
2
Preheat your oven to 160C/140C fan.
3
Line the base of the tart tin with parchment and grease and flours the base & sides.
4
Into a bowl, sieve in the flour, salt and baking powder.
5
To this add the butter, sugar and eggs and mix for a few minutes to form a smooth batter. Soft butter will help you here.
6
To this add the lemon and orange zest, ground almonds and drained soaked fruit.
7
Mix and spoon into the prepared tin.
8
Arrange the whole almonds around the top of the cake in a circular style to cover. Do not press the almonds down into the cake batter as they can sink and disappear during baking. Instead just gently rest them on top.
9
Place in the centre of the preheated oven and bake for 90 minutes or until a skewer inserted comes out clean.
10
Remove and allow to cool in the tin for 5 minutes before carefully removing to a wire rack to cool fully.
11
Once cool, the cake can be enjoyed straight away.
12
Alternatively, wrap well in parchment paper and place in a air tight tin for up to 5 weeks.
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