Dundee Cake

Dundee Cake

Try a Dundee Cake for your next fruit-filled tea delicacy.

Dundee Cake
Yield: 16 servings
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  1. 1 cup very hot water
  2. 1 cup golden raisins
  3. 1 cup salted butter, softened
  4. ¾ cup sugar
  5. 4 large eggs
  6. 2 large egg yolks
  7. 1 teaspoon vanilla extract
  8. 1⅔ cups all-purpose flour
  9. 2 teaspoons baking powder
  10. ½ teaspoon salt
  11. ½ teaspoon ground allspice
  12. 1 tablespoon fresh orange zest
  13. 1 cup dried chopped pineapple
  14. ½ cup dried chopped dates
  15. Garnish: confectioners’ sugar
  1. Preheat oven to 325°.
  2. Spray an 8-inch springform pan with baking spray with flour.
  3. In a small bowl, pour hot water over raisins, and let sit for 15 minutes. Drain well.
  4. In a large bowl, combine butter and sugar. Beat at high speed with
a mixer until light and creamy, 4 to 5 minutes. Add eggs and then egg yolks, one at a time, beating well after each addition. Add vanilla extract, beating to combine.
  5. In a medium bowl, combine flour, baking powder, salt, allspice, and orange zest, whisking well. Add
to butter mixture, beating at low speed until incorporated. Add raisins, pineapple, and dates, beating at low speed until just combined.
  6. Spread batter into prepared pan, and smooth surface, using an offset spatula. Tap pan on countertop to level and settle batter.
  7. Bake until cake is golden brown and a wooden pick inserted in the center comes out clean, 60 to 75 minutes. Let cool in pan for 10 minutes. Remove sides of pan, and let cool completely on a wire rack.
  8. Slide cake off bottom of springform pan onto a cake plate before serving.
  9. Garnish with a dusting of confectioners’ sugar, if desired.
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Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, March/April 2016 today!


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