Dundee Cake with Hot Marmalade Sauce- Scotland #62

Dundee Cake with Hot Marmalade Sauce- Scotland #62

A traditional Scottish cake with raisins, currents and candied orange peel; served with a warm marmalade sauce. Some versions include candied cherries. Actually, there are many versions of this cake and I have selected this one because the group I bake for doesn't really care for a lot of candied fruit in their cakes, e.g. fruit cakes.

Cake:

1-3/4 c. flour
1 tsp. baking powder
3/4 tsp. salt
1/8 tsp. pumpkin pie spice
3/4 c. unsalted butter, room temperature
3/4 c. plus 2 T. sugar
1 T. whisky
1-1/2 tsp. grated orange peel
3 large eggs
3/4 c. golden raisins
3/4 c. dark raisins
3/4 c. dried currants
1/3 c. chopped candied orange peel

• (Thoroughly wash citrus of choice. Cut the peel off, try not to use pith. Slice into 1/4" strips. Boil in water for 15 mins.Drain. Discard water. Add fresh water and sugar to the pot and boil for 2 mins., until sugar is dissolved. Add peels, simmer 45 mins. Using slotted spoon remove peel and put in a bowl of sugar and toss to coat. Spread candied peels out on a wire rack to cool and dry, 1-2 days!)

2 T. orange marmalade
whole blanched almonds
Sauce:
2/3 c. orange marmalade
3 T. whisky
4 oranges
sweetened whipped cream

1. Preheat oven 300F. Butter 8" round cake pan with 2 inch high sides; line bottom with parchment paper.
2. Sift flour, baking powder, salt and spice into medium bowl.
3. Using electric mixer, beat butter, sugar whisky and grated orange peel in large bowl until fluffy.Beat in eggs 1 at a time.
4. Stir in dry ingredients, then all dried fruits and candied peel.
5. Bake cake 1 hour.  Transfer batter to prepared pan. Remove from oven and brush top with 2 T. marmalade. Arrange almonds around edge, pressing lightly to adhere.
6. Bake cake again for about 20 more minutes or until tester inserted into center comes out clean.
7. Cool cake completely in pan on rack. Turn cake out of pan: peel off parchment; place upright on plate.
8. Sauce: Combine marmalade and whisky in medium saucepan.  
9. Cut all peel and white pith from oranges.
10. Working over bowl to catch juices, cut between membranes, releasing orange segments.
11. Add 2 T. orange juice from bowl to saucepan.
12. Stir over medium-low heat until marmalade melts and sauce is heated through, about 5 minutes.  
13. Transfer sauce to serving bowl.
14. Serve cake with warm sauce, orange segments, and whipped cream.

Results: I am learning so much, not only about baking but about booze. The Scots spell it whisky and the Irish spell it whiskey. Americans spell it with an 'e' also. Blanched whole almonds are not easy to find. I used sliced, blanched almonds. I made the candied orange slices the night before. Candied slices are easy to make but must be made a day or two before you need them. I made this cake with my 4 year old grandson. It was a perfect cake to do with him because it's a one bowl cake recipe.

Bottom Line: Very good. I really like raisins, which this cake is chocked full of. The almonds add a nice crunch. It's a very moist cake. It just has a very slight hint of whisky. I will definitely make this again. 

Please share with all the Scots in your life, those who like whisky and those who crave marmalade. With a Scottish accent--Thank You.