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> Dundee Cake, traditional fruitcake
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Catriona 
Posted: 14-Nov-2003, 06:06 AM
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I'm making this cake

This post has been edited by Catriona on 28-Jul-2004, 06:02 PM
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barddas 
Posted: 14-Nov-2003, 03:54 PM
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That sounds really nice Cat. I might make that for holiday. Besomething a little different.

Thanks for posting it. smile.gif

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barddas 
Posted: 14-Nov-2003, 03:55 PM
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Is the grease proof paper a must?


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Catriona 
Posted: 14-Nov-2003, 04:59 PM
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Well, I suppose you could use kitchenfoil, Jason.... but the fruits in the cake mix are full of sugars, which tend to 'burn' quicker than the cake bakes...
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oldraven 
Posted: 14-Nov-2003, 05:10 PM
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Is this much like fruitcake in the matter that it will outlive most pets. wink.gif

I know my Mum's fruitcake has a shelflife of about six years.


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Catriona 
Posted: 14-Nov-2003, 05:28 PM
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No, this one has a shorter half-life than your Mum's cake - it lasts about 2 or 3 weeks if stored in an airtight tin.

I have to say though, that when I make one, it disappears in the first day. Wish I liked fruitcake wink.gif
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oldraven 
Posted: 14-Nov-2003, 05:42 PM
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gah. I love fruitcake, but only once a year. Mum or Gram always sends me one every Christmas, and I usually eat it up in a day or two.

One time I ate an entire brick (about 4x3x6inches) durring a mid winter move. laugh.gif I did regret it though, as soon as there was any heavy lifting.

I've had a piece of fruitcake sit in the cupboard for six months though. When I finally decided to toss it, it wasn't because it had gone bad, it was perfectly good in fact. It's just when I look at baked goods that can last that long and still be edible I'm actually afraid of it. There something that isn't natrual about that.
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RavenWing 
Posted: 14-Nov-2003, 06:02 PM
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Jason - maybe parchment will work?


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barddas 
Posted: 16-Nov-2003, 03:57 PM
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QUOTE (Catriona @ Nov 14 2003, 05:59 PM)
Well, I suppose you could use kitchenfoil, Jason.... but the fruits in the cake mix are full of sugars, which tend to 'burn' quicker than the cake bakes...

I was just curious. I didn't think about the sugars in the fruit. I can use wax paper then...

Thanks

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3Ravens 
Posted: 17-Nov-2003, 01:30 AM
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NO! NO! NO! No waxpaper, unless you want your Dundee cake to taste like a candle! wink.gif Go to a big grocery or dept store, or a small cake supply store, and get bakers parchment paper. Follow the directions on the package, and you'll be fine!


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Catriona 
Posted: 17-Nov-2003, 03:46 AM
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See? Yet another example of two nation's divided by a common language... biggrin.gif

My 'greaseproof paper' is your 'baker's parchment' cool.gif
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Arianrhod 
Posted: 17-Nov-2003, 07:34 AM
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Parchment would work ... and I've seen it poping up in the most mundane grocery stores latley !
Also , if your wife has a friend who sells Pampered Chef.. they have a nice parchment too ..
3 is right, the wax would melt on to your cake, and the paper would more than likey ignite at that temp !

Catriona, I have found anything I want to float on top, of a cake or cookie, brownie, or the like..if coated in Flour will not sink as fast..
I've used it for Chocolate Chips that I wanted suspeneded in a mix,
and have had sucess with it keeping somethings on top, perhaps this might work with peel ..

And ty Cat for posting all these great recipies ! this is a FIND for me !

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