The 102nd Bake: Dundee Whisky Cake

Have you ever made a mistake and thought, I can’t believe that just happened. We go through life on a wish and a prayer, not anticipating mistakes and mishaps but always shocked and annoyed when they do happen. (Speaking of which I just accidentally posted the 103rd bake before this one, which I baked a week ago and is now ready to eat!!!) I went to the beach with my daughter the other day, quick trip as she had to be somewhere later. I backed up next to the curb and as we got out, she said, “you’ve punctured the tyre on the curb.” “What surely not” I thought, but lo and behold, there it was hissing air, going flat before our eyes. Turned into a quick, very annoying and expensive trip to the beach!!!

So I went to make this cake, Dundee Whisky Cake and as you can see it has Whisky in it. I knew my husband had some whisky stored in the back of the liquor cabinet so reached in and pulled out what I thought was a cheap bottle that had been sitting there forever. I was supposed to soak the fruit overnight, but thought 5 tablespoons of whisky with an extra splash for good luck soaking for a few hours would do the trick instead. He popped in while I was making the cake and said in shock “What is the gold label doing out?” I told him and he nearly fell over in explaining to me that it was a very expensive 18 year old bottle of whisky I had broken the seal on, to make a cake!!! Woops. Now that’s going to be a very expensive delicious cake!!! Another unforeseen mishap! Never mind, I’m sure he will forgive me when he gets to eat the cake. Haha. So to make this cake I first put the whisky into the fruit and mixed peel to soak!!! (yum)

Then I beat the butter till soft and added caster sugar and muscovado sugar till light and fluffy. Then added the zest of one lemon and the beaten eggs.

Next I added the dry ingredients of flour, baking powder and ground almonds to the mixture and folded it in with a spatula. Then I added the dried fruit which had been soaking for about 3 hours by now. This folded in nicely to make a lovely moist looking mixture which was divine to eat raw!!

I decorated the top of the cake with halved almonds and patted it down with a wet hand to stop it rising too much. I baked this for about 2 hours. I made the glaze by heating milk and then added sugar until it dissolved. I brushed this on the cake when it came out of the oven to give it a glossy shine. The instructions were to wrap the cake in foil and keep for a week before cutting. So it’s been a week and it’s time to cut the cake!!!!

Here is a recipe from bbcgoodfood for Dundee whisky Cake, not as heavy as traditional dark fruit cake, it dates from the 17th century, a favourite at the court of Mary Queen of Scots. https://www.bbcgoodfood.com/recipes/2155640/dundee-cake