Mini Dundee cakes
- November 2020
- Makes 4 cakes
- Hands-on time 45 min, oven time 1 hour, plus overnight soaking, cooling and 5 days feeding
These light, crumbly mini Dundee cakes with burnished hazelnut marzipan crown give the classic Christmas cake a makeover. A lighter, less rich, but equally festive alternative to the hefty traditional Christmas cake, these little beauties also make great gifts.
Or, try our gluten, wheat and dairy-free Christmas fruit cake.
- 89g fat (25g saturated)
- 29.2g protein
- 214.4g carbs (158.2g sugars)
- 12.1g fibre
- 1.7g salt
Lightly whisk, then freeze the unused egg yolk to use in another recipe.
Soaking the dried fruit overnight plumps them up and also ensures your cake mixture doesn’t become overly wet, which would cause the fruit to sink during cooking.
Adding a little flour with the second and third egg helps prevent the cake mixture splitting during mixing.
Ovens vary so check the cakes 5 minutes before the end of cooking, piercing in their centre with a skewer. They might take slightly less or more time to bake than stated. You want the cakes to be cooked all the way through, but not for so long that they overcook and dry out.
Any combination of sultanas, currants, raisins, mixed peel, dried cranberries, blueberries and dried cherries will work, as long as the overall weight is 500g.
Using dark soft brown or muscovado sugar will give your cake a slightly darker colour.
You could use brandy instead of whisky if you prefer.
Add a little mixed spice and/or vanilla bean paste to the basic cake mixture if you like.
Make the cakes at least 3 weeks before you’re planning to eat them. They’ll keep for up to 6 weeks.
To feed the cakes: The day after baking, unwrap the cakes, turn them over and prick the bases with a fine skewer. Drizzle 1 tsp of the remaining whisky over each, then re-wrap and return them to the tin. Repeat this feeding process twice, on day 3 and day 5 after baking.
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