When I was young my Nana always had a fruit cake in a tin which we’d enjoy a slice of when we went to see her. I guess she made one every week. My mum also used to sometimes make fruit cakes at home too. This is my take on Dundee fruit cake with the addition of some spices and some Turrón, which I had left from Christmas, it’s like a marzipan so you could easily substitute it. I guess this makes it a bit of a Dundee / Simnel hybrid. The dried fruit is soaked in scotch so it’s a good option for Burns light.
So what do you need.
- 300g dried fruit (sultanas & raisins)
- 50g naked (uncrystallised) ginger
- 3 or 4 caps of whisky (optional)
- 150g softened butter
- 100g soft brown sugar
- 3 free-range eggs
- 1tsp ground cinnamon
- Grating of nutmeg (about 1/2 tsp)
- Zest of a lemon
- 250g plain (all purpose) flour
- 1 tsp. baking powder
- 100g grated Turrón Yuma tostada (or marzipan)
- 50g flaked almonds (or whole blanched almonds)
So what do you do?
First weigh out the dried fruit and place in a bowl and pour over the whisky and mix so the fruit absorb the whisky. Pre-heat your oven to 170 F / 325 C. Grease and line a 18-20cm round cake tin. Then cream together the butter and sugar and then add the lemon zest and eggs and mix together. Next add the flour, spices and baking powder and mix into a thick batter. Then add the fruit, ginger and Turrón and mix everything together. Spoon into the prepared baking tin and sprinkle over the flaked almonds.
Cook in the centre of the oven and check after an hour and if it’s beginning to brown cover with tin foil to prevent the top burning. Cook for another 30 mins until a skewer comes out clean. The lemon zest and spices give off a delicious aroma as the cake cooks. Allow to cool in the tin for 10 mins then cool completely on a wire rack. It will keep well in an airtight container. Enjoy with a cup of tea or a dram of whisky!