Outlander: Dundee Cake recipe
“They’ve had two pots of coffee, a tray of scones, and a whole Dundee cake, but Mama says they’re hangin’ on in hopes of being’ fed dinner, too, and good luck to them because it’s only brose and a bit o’ hough today, and damned – oop!” – he pressed a hand over his mouth, glancing guiltily at his father- “and drat if she’ll give them any of the gooseberry tart. no matter how long they stay.”
DRUMS OF AUTUMN, DIANA GABALDON
Going right along with the Outlander series, the recipe I have for you today is dundee cake. It was mentioned in the fourth book of the Outlander book series, Drums of Autumn, by Diana Gabaldon. Dundee cake was first commercially developed in the 1800’s and is easily recognizable with the blanched almonds beautifully arranged in concentric circles on top.
I’ve read from a few sources that it was originally made for Mary, Queen of Scots and rumor has it that she wasn’t a fan of the cherries that were originally in the fruit cake. The cherries were then omitted and the almonds were then later beautifully arranged on top. Personally, I’m a big fan of cherries but it only feels right to omit it for Mary, Queen of Scots.
Outlander: Dundee Cake recipe
The cake itself is incredibly easy to whip together. My favorite part were the dried currants, orange peel, and raisins. The brightness of the candied orange peel really brightens the whole cake and is particularly great with a cup of coffee. The orange peel I used for this recipe comes from Paradise, which has my favorite candied peels to use in my recipes. If you’re thinking of doing any baking this holiday season, I highly suggest you try some of their products!
Outlander: Dundee Cake
Ingredients
- 3/4 cup unsalted butter, room temperature 6oz / 170g
- 1 cup granulated sugar 6oz / 170g
- 3 large whole eggs
- 1/2 tsp salt
- 2 cups all purpose flour 8.5oz / 240g
- 1/4 cup almond flour 1oz / 28g
- 1 tsp baking powder
- 1/2 cup dried currants 2.5oz / 70g
- 3/4 cup Paradise's candied orange peel 4.5oz / 130g
- 1 cup raisins 5oz / 150g
- 60 whole blanched almonds
Instructions
- Preheat your oven to 325F. Line a round 8" baking cake tin with parchment. Lightly grease the pan and set aside.
- In a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar on medium speed for 5 minutes until light and fluffy. Add the eggs one at a time. Once incorporated, mix for another 3 minutes.
- Mix together the salt, flour, almond flour, and baking powder until well combined. Add the dries in three additions on medium low speed. Give the bottom of the bowl a good scrape to make sure the batter is well incorporated.
- On low speed, add the currants, orange peel, and raisins. Mix just until the fruit is mixed thoroughly. Scrape the batter into the prepared baking tin. Spread to even the batter out evenly.
- Arrange the blanched almonds on top in concentric circles. Press it down just gently to make sure it bakes in with the cake.
- Bake for 45 minutes or until golden brown and a skewer comes out clean when inserted in the center of the cake. Let it cool and remove it from the baking tin and parchment.
