May 19th, 2011 at 4:21 am (food)
Around the time I was contemplating the delve into Victorian era baking, a dear friend went on a two week trip through the British Isles. She returned with two wonderful gifts: a book of puddings, and this lovely tea cloth. And according to this tea cloth, Dundee Cake is a traditional Victorian recipe from Scotland.
After doing some research far after I started collecting the ingredients, I discovered this was served more as a Christmas pudding. Well, obviously, now that I think about the ingredients. Though delicious, it was quite heavy for a warm spring day. I would recommend making it in the fall or winter months.
As this recipe calls for covering the cake in the oven, cooking in a rice cooker was ideal – not only for conserving power, but also for attaining the desired results. I left the steam vent on and cooked for the recommended time; it came out perfectly.
I made a few adjustments to the tea cloth recipe, adding 1/4c brandy to the fruits, adding less dried fruits, and using raisons instead of cherries. I was in the process of making glace cherries from scratch when baking this cake, and just used them in the Cabinet Pudding today, the recipe of which will soon follow. The cake was still very rich and fruity, and even better the next day. I would recommend making this cake a day in advance before serving.
Here are some images of the completed cake. It went well with the cherry liqueur I made last year. The final day I served the cake with a custard, which was also nice.