Enjoy the delicious tastes of Mary Berry Dundee Cake, a fun treat that’s great for any event. This recipe calls for warmed butter, light brown sugar, and a mix of dried fruits wrapped in a moist, fragrant crumb. This cake is pure joy, and it only takes 120 minutes to make.
More Mary Berry recipe:
🤎 Why You’ll Love Mary Berry Dundee Cake:
- Harmonious Blend: The cherries and mixed dried fruits make a sweet and sour taste that goes well together.
- Buttery Bliss: The melted butter gives it a velvety richness that makes every bite a magical experience.
- Golden Almond Crown: The cake has a beautiful royal look thanks to the blanched almonds on top.
âť“ What Is Mary Berry Dundee Cake Recipe?
Mary Berry Dundee Cake is made with butter, light brown sugar, orange marmalade, eggs, self-raising flour, ground almonds, mixed spice, dried fruit, cherries, and a dash of whisky, this recipe delivers a moist and flavorful Dundee Cake.
🥚 Mary Berry Dundee Cake Ingredients
- 175g/6oz softened butter, plus extra for greasing
- 175g/6oz soft light brown sugar
- 3 tbsp orange marmalade
- 3 free-range eggs, beaten
- 225g/8oz self-raising flour
- 25g/1oz ground almonds
- 1 heaped tsp ground mixed spice
- 400g/14oz mixed dried fruit
- 75g/3oz glacé cherries, halved
- 2 tbsp whisky or milk
- 40g/1½oz blanched almonds to decorate
- 1 tsp granulated or caster sugar, to decorate (optional)
🥮 How To Make Mary Berry Dundee Cake
- Turn the oven on to 150C/140C Fan/Gas 2.
- Prepare a 20cm/8in deep cake box by greasing it and lining it twice with greaseproof paper.
- It will take 3–4 minutes of processing time in a food processor to make the butter and soft light brown sugar very light and fluffy.
- Mix the marmalade in for a short time after adding it. Adding the eggs one at a time and beating well after each one should be done slowly.
- Along with the nuts and spices, add the flour to the batter. Slowly mix until everything is well combined. Then, use a big metal spoon to stir in the mixed dried fruit and cherries. After you add the milk or whisky, mix it in well.
- Sprinkle the blanched almonds in rings on top of the cake batter after carefully pouring the mixture into the cake pan and smoothing the top.
- In a preheated oven for one to two hours, or until well risen, hard, and golden brown. To test the cake, stick a skewer into the middle of it. After sticking the knife in the cake, it should come out clean.
- Leave the cake in the pan to cool for 10 minutes. Then, take it out, peel off the paper liner, and put it on a wire rack to cool. Add granulated sugar on top.
- Keeping it in a cake pan and eating it within 4–5 days is best. Alter your writing style in a literary way.
đź’ Recipe Tips
- Butter Mastery: For a soft crumb, make sure the butter and sugar are light and fluffy.
- Fruit Fusion: Carefully mix the dried fruits into the batter so that they are spread out evenly.
- Almond Elegance: Blanched almonds that have been grouped in a way that looks good.
🍨 What To Serve With Dundee Cake?
You can serve Dundee Cake with Tea or Coffee, Whipped Cream or Clotted Cream, Vanilla Ice Cream, Fresh Berries, or Lemon Curd.
🎚 How To Store Leftovers Dundee Cake?
- In the fridge: Store your leftover Dundee Cake in an airtight container for up to 5 days.
- In the freezer: Freeze Leftovers Dundee Cake in a container for up to 3 months.
🥵 How To Reheat Leftovers Dundee Cake?
- In the oven: Place Leftovers Dundee Cake slices on a baking sheet, cover with foil, and reheat for 10-15 minutes at 350°F.
- In the microwave:Place Leftovers Dundee Cake in a microwave-safe plate, cover slices with a damp paper towel, and heat for 20-30 seconds per slice.
- In the air-fryer: Place Leftovers Dundee Cake in a single layer, and reheat for 5-7 minutes at 350°F.
FAQ’S:
How Can I Tell If The Cake Is Done Baking?
To determine if the cake is thoroughly baked, you can employ the classic skewer test simply insert a skewer into the center of the cake
Can I Use Dark Brown Sugar Instead Of Soft Light Brown Sugar?
Substituting dark brown sugar for soft light brown sugar is indeed feasible the flavor profile may be slightly altered due to the deeper molasses content in dark brown sugar, but it will still yield a delicious cake.
Can I Use A Different Type Of Flour Instead Of Self-Raising Flour?
If self-raising flour is unavailable, you can create a suitable alternative by combining all-purpose flour with baking powder.Â
Can I Make A Dundee Cake Without Eggs?
Adapting Mary Berry’s Dundee Cake without eggs may alter its texture, you can experiment with egg substitutes like applesauce or mashed bananas for moisture and binding, though results may vary.
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Mary Berry Dundee Cake Nutrition Fact:
- Calories: 384
- Total Fat: 15.2g
- Saturated fat: 3.9g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 3.1g
- Sodium: 200mg
- Carbohydrates: 56.8g
- Net carbs: 53.7g
- Fiber: 3.1g
- Glucose: 45.8g
- Protein: 5.2g
- Iron 0mg
Mary Berry Dundee Cake
Description
Enjoy the delicious tastes of Mary Berry Dundee Cake, a fun treat that’s great for any event. This recipe calls for warmed butter, light brown sugar, and a mix of dried fruits wrapped in a moist, fragrant crumb. This cake is pure joy, and it only takes 120 minutes to make.
Ingredients
Instructions
- Turn the oven on to 150C/140C Fan/Gas 2.Â
- Prepare a 20cm/8in deep cake box by greasing it and lining it twice with greaseproof paper.
- It will take 3–4 minutes of processing time in a food processor to make the butter and soft light brown sugar very light and fluffy.
- Mix the marmalade in for a short time after adding it. Adding the eggs one at a time and beating well after each one should be done slowly.
- Along with the nuts and spices, add the flour to the batter. Slowly mix until everything is well combined. Then, use a big metal spoon to stir in the mixed dried fruit and cherries. After you add the milk or whisky, mix it in well.
- Sprinkle the blanched almonds in rings on top of the cake batter after carefully pouring the mixture into the cake pan and smoothing the top.
- In a preheated oven for one to two hours, or until well risen, hard, and golden brown. To test the cake, stick a skewer into the middle of it. After sticking the knife in the cake, it should come out clean.
- Leave the cake in the pan to cool for 10 minutes. Then, take it out, peel off the paper liner, and put it on a wire rack to cool. Add granulated sugar on top.Â
- Keeping it in a cake pan and eating it within 4–5 days is best. Alter your writing style in a literary way.Â
Notes
- Butter Mastery:Â For a soft crumb, make sure the butter and sugar are light and fluffy.
Fruit Fusion:Â Carefully mix the dried fruits into the batter so that they are spread out evenly.
Almond Elegance:Â Blanched almonds that have been grouped in a way that looks good.