Dundee Cake..

Dundee Cake

Dundee Cake

Today, I thought I would share a cake recipe which I baked, it is really easy to make and just the thing to add to the Christmas Tea Table..  This recipe I took from my Mary Berry’s Complete Cook Book .. I want to also take this opportunity in wishing you all a very Merry Christmas.. And I thank each and everyone of your who have supported Dreamwalker’s Garden since I set it up.. Have a wonderful HOLIDAY.. and I will see you in the NEW YEAR… 

Love Sue xxx

 

Dundee Cake

150g ( 5oz) Butter, at room temperature, plus extra for greasing

150g (5oz) Light Muscovada Sugar

3 Eggs

250g ( 8oz) Plain Flour

1 teaspoon Baking Powder

175g (6oz) Sultana’s

90g (3oz) Raisins

90g (3oz) Currents

60g (2oz) glace-cherries, quartered rinsed and dried

60g (2oz)  chopped mixed peel

3 tablespoons of ground Almonds

Grated zest of one large Lemon

60g (2oz) Whole Almonds, blanched and halved to decorate

A Deep 20cm, (8inch) round loose-bottomed cake tin, and grease proof paper. 

 

Method

  1. Lightly butter the cake tin and line the bottom with grease-proof [ I also lined the sides]
  2. Combine the butter, sugar, eggs, flour and baking powder in a large bowl and beat for 2 minutes.. [ I used a hand held electric whisk] or until well blended. Stir in the fruit, mixed peel and ground Almonds and Lemon Zest.
  3. Spoon the mixture into the tin, level the surface and arrange the halved Almonds neatly into concentric circles on top
  4. Bake in a preheated oven at 160*C (140*C Fan oven ) Gas Mark 3 for approximately 1 ½ hours or until well risen, golden and firm to touch. A fine skewer inserted into the middle of the cake should come out clean. Cover the cake with foil half way through baking if it is browning too quickly.
  5. Leave the cake to cool in the tin for a few minutes, then turn out onto a wire rack and leave to cool completely. Store in an airtight container for about 1 week before eating..

 

Green Tomato Chutney

I now have 3 trays such as this ripening in the greenhouse. These tomatoes were grown outdoors among the veggies, and as its going colder would not finish ripening without help .. Looks like chutney is on the menu :-)

I now have 3 trays such as this ripening in the greenhouse. These tomatoes were grown outdoors among the veggies, and as its going colder would not finish ripening without help .. Looks like chutney is on the menu 🙂

I don’t know about any of you gardener’s out there but the Tomatoes have taken a while to ripen here in the UK at least.. Due to it not being a very warm Summer. The tomatoes which grew in the ground in the allotments were gathered up and I used some to make chutney with 

An Ideal job on a rainy day, to spend it in the kitchen .

So I thought I would share a very simple recipe with you all. 

Tomato Chutney ingredients

The ingredients you will need all chopped and prepared

You will need. 

3lb-1-5kg of Green Firm Tomatoes- ( do not use damaged or soft ones ) 

1lb-450g of Cooking Apples 

1lb-450g Red Onions, peeled and chopped

1 head of celery chopped. ( discard the small leaves or save for soups or salads ) 

1 green jalapeño chilly pepper, de-seeded and chopped

2-3 large cloves of garlic peeled and chopped

1 and Half pounds -700g of Demerara Sugar 

1 teaspoon of coriander seeds, lightly pounded

1 quarter of a pint- 150ml of water

1pint-600ml of Malt Vinegar 

4 tablespoons of Balsamic Vinegar

11 ounces-300g Raisins. 

Method

Rinse and chop the tomatoes, put into a preserving pan. Peel and core the apples, chop them and add to the pan along with the chopped red onions and garlic. 

Trim the celery, discarding leaves, and add to the pan with the chopped chilli ( I didn’t have any green jalapeño chilly pepper, so I omitted it. But I did have some chilli flakes so I added these to the coriander seeds which should be placed in a small muslin bag tied tight with string, which is then secured to the pan handle.

Stir in the Sugar, add the water, place over a gentle heat and cook until the tomatoes and apples have collapsed. The recipe said for about 30 minutes it depends I guess on how the heat is… I cooked for 40 minutes before they softened.. ( Remember to Stir at regular intervals to stop it sticking)

Tie the Coriander in muslin to the pan handle

Tie the Coriander in muslin to the pan handle

After the 30 minutes or so then add both lots of vinegars and the raisins.. return to the boil, remembering to stir, and reduce heat again and simmer for 35 to 40 minutes until the chutney consistency is reached.  (Don’t forget to stir during this simmer time, I left mine a little longer between stirring and just got to it in time as the raisins started to stick, another couple of minutes and they would have burned! ) .

Almost done see from the sides of the pan how its reduced.

Almost done!. see from the sides of the pan how its reduced 

Cool slightly and discard the coriander seeds. Then pot into sterilised Jars and label as normal..

All finished and these will make a lovely stocking filler for Christmas along with any Jam you have made

All finished and these will make a lovely stocking filler for Christmas along with any Jam you have made

Enjoy! 

Happy Cooking!