Recipe: Veda's Dundee Cake

As with the previous recipe, this can also be halved. This was my preferred of the two cakes. This cake had a dense, pound-cake like texture. Bits of currants and orange and lemon peel were spread throughout the cake, giving it a lovely, light citrus taste. But don't forget the booze--it was there as well, so the overall taste was delicious, light as fruitcake goes but undeniably fruitcake-y.

I'm not super keen on the round cake pan that Veda calls for--although the cake made is beautiful (see photo), I find that having a hole in the center is very helpful when you're cutting a heavy cake. So you may want to use an alternate cake pan. A tube pan will work but of course, adjust your baking time. 

Veda's Dundee Cake
Fruit:
2 pounds yellow raisins
3/4 pound currants
1 pound each candied orange and lemon peel, coarsely chopped
1/2 cup whiskey, plus additional for sprinkling over finished cakes
Macerate fruit in the whiskey overnight in a large covered container.

Batter:
1 1/2 pounds unsalted butter (3 cups), softened
1 1/2 pounds white sugar (3 1/3 cups)
10 extra large eggs
Grated zest of 2 oranges
2 teaspoons almond extract
1 3/4 pounds unsifted all-purpose flour (5 1/4 cups)
1 teaspoon each baking powder and salt
2 teaspoons each grated nutmeg and powdered allspice
1/4 pound ground almonds (1 cup)

Decoration: 
1/2 pound blanched almonds for decorating
1/4 cup corn syrup

Preheat oven to 300° F and place rack in the middle of oven. Place a pan of water on the floor of the oven.
Cream butter and sugar until light and fluffy, about 5 minutes.
Add eggs one by one, beating well after each addition. Add zests and almond extract.
Mix flour, baking powder, salt and spices together and add to creamed mixture until blended. Do not overbeat. Scrape down the sides of the bowl several times. Add almonds.
Fold in fruit mixture until evenly distributed (you may need a larger bowl).
Line four 3 x 7" round pans with double thickness of parchment. Paper should extend an inch above the rim of the pan. Fill pans 2/3 full and level off with the back of the spoon.
Bake for one hour 45 minutes until almost done. Remove from oven one at a time.
Brush cake tops with corn syrup and arrange almonds quickly in concentric circles on top of the cakes. Return to the oven for 10-15 minutes to lightly brown nuts. Check with a toothpick to make sure cakes are done. Cool in pans.
Sprinkle each cake with additional 2 tablespoons whiskey.
Wrap in parchment, then foil, and refrigerate for up to 4 weeks.

Yield: four cakes.