DUNDEE CAKE WITH HOT MARMALADE SAUCE
Categories Cake Dessert Bake Orange Raisin Almond Whiskey Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For cake:
- Preheat oven to 300°F. Butter 8-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. Sift flour, baking powder, salt, and spice into medium bowl. Using electric mixer, beat butter, sugar, whisky, and grated orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir in dry ingredients, then all dried fruits and candied peel. Transfer batter to prepared pan.
- Bake cake 1 hour. Remove cake from oven. Brush top with 2 tablespoons marmalade. Arrange almonds around edge, pressing lightly to adhere. Bake cake until tester inserted into center comes out clean, about 20 minutes longer. Cool cake completely in pan on rack. (Can be made 3 days ahead. Cover; store at room temperature.) Turn cake out of pan; peel off parchment. Place upright on plate.
- For sauce:
- Combine marmalade and whisky in medium saucepan. Cut all peel and white pith from oranges. Working over bowl to catch juices, cut between membranes, releasing orange segments. Add 2 tablespoons orange juice from bowl to saucepan. Stir over medium-low heat until marmalade melts and sauce is heated through, about 5 minutes. Transfer sauce to serving bowl.
- Serve cake with warm sauce, orange segments, and whipped cream.
CHARLESTON CHEWY CHEESECAKE WITH ORANGE MARMALADE GLAZE
This is the ultimate mash-up of two of my favorite desserts: traditional Charleston Chewies (a blondie-style bar) and rich New York cheesecake. For a pretty presentation, I've added a sunny-hued marmalade glaze to the top. I can assure you that your dinner guests will be impressed!
Provided by Kardea Brown
Categories dessert
Time 8h25m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the Charleston chewy crust: Preheat the oven to 350 degrees F. Grease and flour a deep 10-inch springform pan. Line the bottom of the pan with a parchment paper circle.
- Stir together the butter, brown sugar, baking powder, vanilla extract, eggs and flour in a medium bowl. Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool to room temperature.
- Make the filling: Reduce the oven temperature to 325 degrees F.
- Beat the cream cheese and granulated sugar with an electric mixer at medium speed until creamy. Add the eggs, one at a time, and beat just until the yellow disappears. Beat in the sour cream and vanilla. Pour the filling over the cooled crust.
- Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the outer pan until it covers the bottom, being careful to make sure the water level doesn't come up higher than the foil.
- Bake until the center is almost set, 60 to 70 minutes. (The center will still jiggle, while the edges will be set.) Turn off the oven, then crack the oven door and allow the cake to cool in the oven for 1 to 2 hours. Transfer the cake to the refrigerator to chill for at least 4 hours and preferably overnight.
- Make the glaze: Heat the marmalade and liqueur in a small saucepan over medium heat until the marmalade is melted. Unmold the cheesecake and place on a stand or serving plate. Cut into slices and garnish each slice with the glaze and orange segments.
MARMALADE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 9h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
- Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
- Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
- Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
- Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.
DUNDEE ORANGE MARMALADE
In February the bitter Seville Oranges appear in the stores. They are not good to eat, they are used only for marmalade. This is my Grandmother's way of making marmalade. It is imperative to use the bitter, Seville oranges.Using sweet oranges does not make true marmalade but orange jam! I prefer it chunky but many people prefer the fruit cut in fine shreds.
Provided by Janice Gill
Categories Breakfast
Time 1h5m
Yield 10 pounds
Number Of Ingredients 5
Steps:
- Wash the fruit and place in a large pan.
- Add water and cover.
- Bring to a boil, reduce heat and simmer until fruit is soft.
- Let stand until fruit is cool enough to handle.
- Remove fruit from cooking water and cut each orange and lemon in half.
- With a spoon remove pips and pith and return them to the juice.
- Simmer for 25 minutes, then strain and discard pips.
- Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer.
- Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached.
- To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly.
- Pour into sterilized jars and add 1 Tablespoon whisky to each jar.
- Seal with parrafin and cover.
DUNDEE CAKE
This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.
- Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.
- Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
- Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 62.6 g, Cholesterol 102.7 mg, Fat 21.5 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 10.6 g, Sodium 178.7 mg, Sugar 34.8 g
SCOTTISH WHISKY DUNDEE CAKE
Make and share this Scottish Whisky Dundee Cake recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time P1DT2h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Begin the night before by weighing the fruit and peel into a bowl and sprinkling it with the 3 tablespoons of whisky. Mix well, cover and leave overnight.
- Pre-heat the oven to gas mark 3, 325°F (170°C). Put the butter and sugar in a mixing bowl and beat with a wooden spoon until light and fluffy - or use an electric mixer for more speed. Whisk the eggs separately, then, a little at a time, beat them into the creamed butter and sugar. Next, using a large tablespoon, carefully fold in the sifted flour and baking powder. Your mixture needs to be of a soft, dropping consistency so, if it seems too dry, add a dessertspoon of milk.
- Now, carefully fold in the ground almonds and then the currants, sultanas, cherries, mixed peel and orange and lemon zest. Then spoon the mixture into the prepared cake tin, smoothing it out evenly with the back of the spoon. If you don't intend to ice the cake, arrange the whole blanched almonds in circles on top of the mixture, but do this carefully and lightly; if they are pressed in they will sink during the baking. Place the cake in the centre of the oven and bake for 2-2½ hours or until the centre is firm and springy to the touch.
- Let the cake cool in the tin for 30 minutes before taking it out to finish cooling on a wire rack. Then 'feed' it - make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of malt whisky - wrap it in double silicone paper and store it in foil or an airtight container till needed. If you like you can feed it again before icing or eating.
ORANGE MARMALADE CAKE SAUCE
For a sweet finale, try Denise's yummy marmalade cake sauce. It's super-easy and terrific over store-bought angel food or pound cake. -Denise DuBois, Coral Springs, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the marmalade, butter and ginger. Cook and stir until butter is melted and mixture is blended. Serve with cake.
Nutrition Facts : Calories 271 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 286mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
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- Preheat oven to 300°F. Butter 8-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. Sift flour, baking powder, salt, and spice into medium bowl. Using electric mixer, beat butter, sugar, whisky, and grated orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir in dry ingredients, then all dried fruits and candied peel. Transfer batter to prepared pan.
- Bake cake 1 hour. Remove cake from oven. Brush top with 2 tablespoons marmalade. Arrange almonds around edge, pressing lightly to adhere. Bake cake until tester inserted into center comes out clean, about 20 minutes longer. Cool cake completely in pan on rack. (Can be made 3 days ahead. Cover; store at room temperature.) Turn cake out of pan; peel off parchment. Place upright on plate.
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