Try a Dundee Cake for your next fruit-filled tea delicacy.
Yield: 16 servings
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- 1 cup very hot water
- 1 cup golden raisins
- 1 cup salted butter, softened
- ¾ cup sugar
- 4 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground allspice
- 1 tablespoon fresh orange zest
- 1 cup dried chopped pineapple
- ½ cup dried chopped dates
- Garnish: confectioners’ sugar
- Preheat oven to 325°.
- Spray an 8-inch springform pan with baking spray with flour.
- In a small bowl, pour hot water over raisins, and let sit for 15 minutes. Drain well.
- 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.
- 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.
- Spread batter into prepared pan, and smooth surface, using an offset spatula. Tap pan on countertop to level and settle batter.
- 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.
- Slide cake off bottom of springform pan onto a cake plate before serving.
- Garnish with a dusting of confectioners’ sugar, if desired.
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