Dundee Cake Recipe2 sticks of unsalted butter, at room temperature
2/3 cups sugar
2 T. fresh orange juice (add zested peel too if you like)
1 t. vanilla
1/2 cup blanched chopped almonds
2 1/2 cups cake flour
1/2 t. salt
1 t. baking powder
1 cup raisins (try a mixture of dark and golden)
1 1/2 cup currants
1/2 cup ctiron, chopped
1/2 cup candied cherries
Whole or sliced blanched almonds and candied cherries for decorations.
Preheat oven to 275. Grease and flour two 4.5 x 9 inch loaf pans or four small loaf pans. An option is to line them with foil and grease it as well.
In a large bowl, cream butter and sugar, mixing well. Add the eggs, one at a time, beating 5 mintues after each egg. Stir in the orange juice, vanilla and almonds. (and zest if using)
Sift the flour together with the salt and baking powder in another large bowl. Add the fruit and mix by hand until well floured. Add the fruit to the butter/sugar mixture and mix thoroughly with a wooden spoon.
Pour the batter into the prepared loaf pans and decorate the tops with cherries and almonds in festive designs.
Bake for 1 hour in the preheated oven checking with doneness with a toothpick or cake tester. The smaller loaves should take less time but mine took an hour - so possibly the larger loaves would take longer as well. *I may bump the oven temperature up to 300 next time.*
Cool in the pans for 10 minutes and then remove to cool completely. When cool, wrap in aluminum foil and freeze.
Traditionally the cakes are taken from the freezer on December 6, St. Nicolas Day to have with tea.
I've also been practicing my flat top still life photography and was thrilled to have an old board brought home for me to use from a friend's farmhouse.
Taken with my iPhone
Using my DSLR with an 18-55 lens (and standing on a chair)
Playing with a couple of filters from Photos on my Mac.
I know most of the class participants are sharing their photos on Instagram - but I hesitate to add another method of social media to my life and am using Google+ instead.