Miniature Dundee Cakes: With Optional Chocolate Chips

Individual homemade mini Dundee cakes all wrapped up for Christmas.

5 from 1 vote

Miniature Dundee Cakes: With Optional Chocolate Chips

Light fruit cakes made even more delicious with a wee dram of Scottish whisky and fresh orange juice. This recipe for miniature versions of Dundee cakes have a wonderful texture and are a complete delight. Make a batch to give away as Christmas gifts. Your neighbours, friends and family will be delighted.

Prep Time25

Cook Time35

Marinading Time2

Course: Afternoon Tea, Gift

Cuisine: Scottish

Keyword: almonds, cakes, fruit cake

Servings: servings

Calories: 311kcal

Author: Choclette @ Tin and Thyme

Ingredients

300 g dried fruit (I used mostly vine fruit, but a few chopped dates, pineapple, papaya and cranberries)
1 orange zest and juice
50 ml whisky
100 g unsalted butter softened
100 g light brown sugar (I used muscovad)
2 medium eggs
150 g self-raising flour (self-rising flour)
50 g wholemeal spelt flour
¼ tsp bicarbonate of soda (baking soda)
25 g ground almonds
50 g dark chocolate optional (I used Green & Black's 70%)
72 blanched almonds

Metric - US Customary

Instructions

Place the dried fruit in a large bowl.
300 g dried fruit
Add the grated orange zest along with the juice - the juicier the orange the better. Then stir in the whisky.
1 orange, 50 ml whisky
Cover the bowl and place in a low oven for a couple of hours or just leave it out at room temperature overnight.
Cream the butter and sugar together until pale in colour and light in texture.
100 g unsalted butter, 100 g light brown sugar
Beat in the eggs.
2 medium eggs
Sieve in the flours and bicarbonate of soda, then stir together with the ground almonds until just mixed.
150 g self-raising flour (self-rising flour), 50 g wholemeal spelt flour, ¼ tsp bicarbonate of soda (baking soda), 25 g ground almonds
Add the chocolate, if using and the fruit mixture.
50 g dark chocolate
Mix well and spoon into two buttered six hole muffin moulds.
Lightly press 6 almonds onto the tops of each one.
72 blanched almonds
Bake for 35 minutes in a preheated oven at 150℃ (130℃ fan, 300℉, Gas 2).
Leave to cool for half an hour then turn out onto a wire rack to cool completely.
Wrap them in greaseproof paper and pack them away in a tin or other airtight container.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition