Dundee Cake
My Dundee cake is a lower calorie, lower fat version of the traditional Scottish fruit cake made with mixed fruit and a delicate light spice taste to tantalise the taste buds.
Servings 12 slices
Calories 215kcal
Equipment
Ingredients
- 200 g plain flour
- 100 g caster sugar
- 2 teaspoon Baking powder
- ¼ teaspoon Mixed spice powder
- 150 g unsalted butter allowed to soften at room temperature and cut into cubes
- 4 eggs beaten
- 200 g dried mixed fruit (equal quantities of mixed peel currants, raisins and sultanas)
- 50 g glace cherries halved
Instructions
- Pre-heat over to 180C Fan
- Line a round 20cm round cake tin with greaseproof paper
- Sift the flour (if lumpy), sugar, baking powder and spice powder into a large mixing bowl.
- Add the butter and gradually fold in the beaten eggs to form a wet but smooth consistency
- Add in the fruit and cherries and combine into the cake batter.
- Pour the cake batter into the prepared cake tin and place in the oven to bake for 50 minutes to one hour.
- Once the cake has risen and surface has browned, check the inside is cooked by inserting a wooden skewer into the centre of the cake, which should come out clean.
- Once cooked, place the cake tin on a wire rack to cool, then remove from the cake tin and cut into 12 equal wedges.
Nutrition
Calories: 215kcal | Carbohydrates: 23.4g | Protein: 4.1g | Fat: 11.9g | Saturated Fat: 7g | Cholesterol: 88.9mg | Sodium: 88.6mg | Fiber: 0.7g | Sugar: 10.3g | Vitamin A: 800IU | Vitamin C: 9.1mg | Calcium: 70mg | Iron: 0.5mg