Scottish Whisky Dundee Cake - problem

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avatar
Steven

Scottish Whisky Dundee Cake - problem

Decided to make a Dundee cake rather than a Christmas cake this year.

Know my oven pretty well so turned tempereature down by 30 degrees or so and cooked for the minimum suggested cooking time.

Top was nicely browned and almonds had a lovely golden colour.

When I took the cake out of its tin however I noticed the sides had caught and cake felt light.

Decided that would not be able to serve this at Christmas so cut into it. Was VERY dry (I know a Dundee cake is supposed to be drier than a standard fruit cake) and was over cooked on the bottom and the sides.

Was also a little sweet.

Recipe didn't call for wrapping brown paper around the outside of the tin but I am going to make again and I will do so, will also make the batter wetter and reduce sugar content a little.

Any other tips?

Thanks,

Steven

avatar
nzallen

More Whisky

Perhaps when the cake is completed you can 'fork prick' the top and carefully dribble some more whisky in? Do this every couple of weeks, for 3 times, wrapping the cake tightly in between.

 
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