Ok so in the week that was everything I ever baked ever, I made Dundee cake, as well as the Queen mother’s favourite cake that just happened to be a gingerbread sort of business. I have no idea where this came from (I think I was googling royal recipes?) but all of a sudden I was going to make Dundee cake although I’d never heard of it before – if the Queen never leaves home without a slice, it must be GOOD.
And so it’s a fruit cake. I don’t normally get excited about fruit cake, but here we are. There’s meant to be mixed fruit and currants and peel and whisky and orange marmalade and dark muscovado sugar and that combination is nowhere near as frightening as I’ve been led to believe.
This made SUCH a hefty cake. I ate a ton, and then I took it to a work meeting and we merrily hacked away at it there, and then I ate more, then I took what was left to Rushworth recently to see my fam and it was STILL GOING WHEN I LEFT. This cake is apparently the magic pudding of cakes.
So, put the kettle on. No wait – you’re meant to bake this cake and then wrap it in foil for three days (it gets better with time, I’m told) so make it before you need it. It will smell so good you will cry and have to make the Queen Mum’s gingerbread concoction to get through the agony of waiting. But yeah, go here, make the cake, and then put the kettle on.
Have you ever had it before? Got a legit nana recipe I can borrow?!