Posted in Organizing, The Recipes

The Best & Easiest Dundee Cake Part 2


Simply take…

Part 1 repeated…

In a large bowl take
1lb 6oz of mixed dried fruit
3oz of mixed cut peel
Optional 1 cup of scotch or any liquor or fruit juice if prefered.
I used dried cranberries, golden sultanas glace cherries and raisins.
After soaking in liquid, the fruit will be full and lush.

Add to the fruit

Part 2
6oz butter
6oz castor sugar
grated rind of 1 orange
4 large eggs
7oz plain flour
1 teaspoon mixed spice

Mix well and place in a buttered round cake tin, traditionally for a Dundee cake it is 7 inches but I use a 9-inch cake tin as we like a lot of almonds on the top.

Place as many almonds as you like on top of the cake to decorate.

Bake in centre of the oven for 2 hours for a 9-inch cake tin and 2 1/2 hours for a 7-inch cake tin. Test with a skewer, when it is clean, the cake is cooked. Leave in tin 10 minutes before turning out.

Place on a plate or cake stand and add a ribbon around cake for a party.

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Posted in Blog Posts, Organizing, The Recipes

The Best & Easiest Dundee Cake Ever! Part 1


You can choose to make the Dundee cake with or without alcohol and using any dried fruit and or nuts that you want. All my recipes are very forgiving and can be adapted for your preferences. It is a very easy recipe; I do it in two stages.
Stage one is taking all the dried fruit, and adding one cup of scotch, brandy or any other alcohol on hand to soak the fruit until plump, approx 24 hours. If you are a teetotaller you can use any fruit juice for good flavour. If you are in a hurry, this stage can be omitted. See, really easy! This cake is a hit with anyone who loves almonds and is good with tea, coffee, milk or something harder.

Simply take…

In a large bowl take
1 lb 6 oz of mixed dried fruit
3 oz of mixed cut peel
Optional 1 cup of scotch or any liquor or fruit juice if prefered.
I used dried cranberries, golden sultanas glace cherries and raisins.
After soaking in liquid, fruit will be full and lush.

Posted in The Recipes

Traditional French Baguette

MY HUSBAND LIKES TO BAKE BREAD AND THIS IS HIS RECIPE FOR A TRADITIONAL FRENCH BAGUETTE, WHICH MAKES APPROX 2 LBS OF DOUGH. THIS WILL GIVE YOU FOUR 15 INCH BAGUETTES. GREAT TO TAKE TO A PARTY WITH SOME CHEESE.

3 ½ CUPS/16 OZ UNBLEACHED ALL PURPOSE FLOUR
1 ½ TEASPOON /¼ OZ SALT
4 ½ TEASPOONS/1 ½ OZ INSTANT YEAST
1 ¼ CUPS/10 OZ WARM WATER

SIFT FLOUR AND SALT INTO BOWL OF A STANDING MIXER FITTED WITH DOUGH HOOKS. SPRINKLE YEAST OVER MIX AND SET ON MED-LOW TO COMBINE WHILE GRADUALLY ADDING THE WATER UNTIL DOUGH COMES AWAY FROM THE BOWL 5-10 MINS.
LEAVE DOUGH COVERED IN BOWL 10 MINS TO REST.
MIX ON MED UNTIL DOUGH IS SOFT AND PLIABLE 15-20 MINS.
GATHER THE DOUGH WHICH SHOULD NOW FEEL SOFT AND ROLL INTO A ROUGH BALL, THEN STRETCH DOUGH OUT TO MAKE A RECTANGLE – THEN FOLD OVER BACK INTO A BOOK SHAPE. KEEP TURNING DOUGH QUARTER TURNS AND STRETCH UNTIL DOUGH FEELS SMOOTH, LEAVE DOUGH COVERED IN BOWL 45 MINS OR UNTIL DOUBLED IN SIZE.
REMOVE THE DOUGH AND PLACE ON A CLEAN SURFACE AND CUT INTO 4 PIECES SHAPE INTO STICKS. LAY AND COVER WITH A DAMP TEA TOWEL UNTIL DOUBLED IN SIZE APPROX 25 MINS IN DRAFT FREE AREA.
SHAPE INTO BAGUETTES APPROX 15 INCHES. LET LOAVES DOUBLES IN SIZE FOR LAST TIME APPROX 35-45 MINS.
PRE HEAT OVEN 475F. PLACE LOAVES ON BAKING SHEET BRUSH WITH WATER USING PASTRY BRUSH USE A SHARP BLADE TO MAKE DIAGONAL SLASHES ALONG THE LENGTH OF YOUR BAGUETTE.

OPTIONAL NOT TO BE DONE WITH AN ELECTRIC OVEN!

USE A SPRAY WATER BOTTLE MIST THE OVEN JUST BEFORE YOU BAKE DOUGH.
BAKE 15-20 MINS BREAD IS COOKED WHEN LOAF IS KNOCKED AND SOUNDS HOLLOW.

LET COOL AND ENJOY.