What I'm cooking and eating

Sunday, 18 May 2014

Dundee Cake

I could have sworn I'd posted my version of this famous classic, but obviously not

200 g prunes, no stones.
150 g demerara sugar + extra for sprinkling
3 eggs
45 ml liquid (see note)
500 g mixed dried fruit ("Cake Fruit" in the supermarket), plus nuts if liked
250 g self-raising flour

Pour boiling water over the prunes and leave to soak for at least an hour (longer if they are very dried!).  Drain, reserving 45 ml of the liquid (see note), and place in bowl of food processor with the eggs, sugar and liquid.  Process until smooth.

Now transfer to a bowl, and fold in the flour and fruit (and nuts, if using).  Place in a greased, 7" cake tin.  Decorate the top with blanched almonds, if liked, and sprinkle with the extra demerara sugar.  Bake in a very low oven (Mark 1, 125 C) for 2½ hours.

Note: Although I usually the prune liquid, you can use more or less any liquid you like: milk, beer, cider, cold tea....  And if you use beer, you get to drink the rest of the bottle, which is always a Good Thing.