|Prep Time||15 minutes|
|Cook Time||80 minutes|
- 4 tablespoons orange spoon sweet (peel) drained and diced or candied orange peel diced
- 3 tablespoons fig spoon sweet drained and diced
- 2 tablespoons cherry spoon sweet drained and halved or red glacé cherries cut in half
- 2 tablespoons raisins sultanas
- 1 tablespoon currants
- 1 tablespoon ginger candied, diced
- 1 tablespoon dried prunes diced
- 2 tablespoons cranberries dried, diced
- 2 tablespoons strawberries (whole) dried, sweetened, diced
- 2 tablespoons kiwi dried, candied kiwifruit slices, diced
- 3/4 cup sunflower seed oil and some extra to grease the cake tin
- 3/4 cup brown sugar Demerara
- 1 orange freshly juiced and zested
- 1 cup applesauce
- 4 tablespoons rum
- 2 tablespoons peach preserves
- 2 cups flour white T55
- 1/2 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 40 almonds whole, blanched
For the cake
- Combine all the ingredients for the applesauce into a large saucepan. Set the saucepan on medium heat and bring it to the boil. Simmer for about 10'. Remove from heat; allow the mixture to cool in the saucepan, and then purée it thoroughly.
- Every slice of this Dundee cake is a riot of colour; the cake is infused with an elegantly harmonic and well-balanced combination of fruity aromas and flavours. This Dundee cake is a delicious blend of pungent ginger, sweet strawberries, winey currants, tart kiwi, bright orange. I invite you to try this fruit combination; my fruit combination achieves an ideal balance of colour, texture, fragrance, taste, and flavour.
- Using pastry brush, grease a 26x7cm round cake tin with loose base with some sunflower seed oil. Put the cake tin on a sheet of parchment paper and outline the circumference of the tin's base with a pencil. Cut the circle and place it on the bottom of the tin. To line the sides cut another sheet of parchment paper into a strip 90cm long and 10cm wide; stick the ends together with some sunflower seed oil, if needed. Using pastry brush, grease the lined with parchment paper tin with some sunflower seed oil.
- Preheat the oven to 170°C (338°F).
- In a large bowl mix the sunflower seed oil and brown sugar together. Stir in the orange zest and juice, homemade applesauce, rum, and peach preserves.
- In another bowl mix the flour with the almond flour, baking powder, and salt.
- Add 2-3 tbsps. of the flour mixture in the bowl with the 2 cups of diced dried fruits and mix well.
- Then start folding and mixing the solids (flour mixture) into the liquids (applesauce mixture). Note: With a rubber spatula whisk gently scrapping around the edge and finishing by folding the mixture on top of itself. Mix until smooth.
- Add the dried fruits and mix gently together.
- Spoon the mixture into the prepared tin and spread level using a rubber spatula.
- Arrange the whole almonds in concentric circles on the top of the cake.
- Bake for 70'.
- It is best to wrap the cake in foil and cut it the next day.
Dundee cake is a traditional Scottish fruitcake, which derives its name from the city of Dundee. The cake originated in 19th century Scotland, and was originally made as a mass-produced cake by the marmalade company Keiller's marmalade. This vegan Dundee cake recipe is the veganised version of the traditional Scottish fruitcake recipe. My Dundee cake is vegan, egg-free, dairy-free, and butter-free; my vintage-inspired Dundee cake not only has the same texture and flavour as the traditional fruitcake, but reaches all parts of your palate with its floral aroma of a citrus orchard in bloom and its lush richness of fruits and finishes leaving a mellow rum aftertaste.
The Scottish Dundee cake is a classic Christmas and New Year’s Eve treat for all. The top of the cake is typically decorated with concentric circles of almonds, as my photos will testify.
Traditionally, a fruitcake is served for festivities such as holidays and weddings; a typical wedding cake is the traditional fruitcake. Similar to the Christmas fruitcake, the traditional Easter cake which is eaten at Easter in Great Britain and Ireland is a fruitcake covered with marzipan.
The Scottish Dundee fruitcake is traditionally made with rum liquor; the alcohol works as a natural preservative for the cake, it keeps the cake moist, while also not spoiling for weeks. This vegan Dundee cake will keep for 2 to 3 weeks as long as it is brushed with rum twice a week, wrapped in plastic and foil, and stored in a cool and dry place or in the refrigerator.
Tea pairing: Dundee cake & Earl Grey tea
Dundee cake has been a quintessential tea time treat! This is a dessert of great finesse, which so elegantly reaches all parts of your palate with its floral aroma of a citrus orchard in bloom and its lush richness of fruits and finishes leaving a mellow rum aftertaste. Dundee cake is the perfect tea time treat and it has been paired with delicious, high quality, and fine tea blends. The increasing sophistication of tea drinking and tea culture calls for the perfect tea and dessert pairing: Earl Grey tea has a very distinct citrusy flavour and thus it is the perfect pair for the Dundee cake, as it enhances and brings out the citrusy aromas and fruity flavours of this rich cake without overpowering it.
Drink & Dessert pairing: Hibiscus sangria & Dundee cake
Hibiscus sangria is one of the most decadent and prettiest beverages. Give an exotic twist to your sangria by adding homemade hibiscus syrup. One of the most exquisite and exotic natural sweeteners used in beverages is hibiscus syrup. Hibiscus sangria is the perfect drink to serve, if you are entertaining guests, because it is easy and impressive! Hibiscus sangria and Dundee cake is an aromatic, fruity and aesthetic drink and dessert pairing.
The top of the Dundee cake is typically decorated with concentric circles of almonds, as my photos will testify.
My Easter cake this year is a Spring Dundee cake decorated with orange spoon sweet (peel) and candied edible apricot blossoms, as my photos will testify.
Dundee cake can be decorated with traditional Greek strawberry spoon sweet too!