Tasha Tudor's Dundee Cake - Taste tested at Old Sturbridge Village, Sturbridge, MA

During a visit to Old Sturbridge Village, in Sturbridge, MA, for their Christmas by Candlelight event, I had the pleasure of tasting a recipe Tasha Tudor shares in one of her books, but what I also learned was that this Scottish recipe dates back to the 1500s.

2 sticks unsalted butter, softened

• 2/3 cup sugar

• 4 eggs

• 2 T fresh orange juice

• 1 tsp. vanilla extract

• 1/2 cup almonds, blanched and chopped**

• 2 1/2 cups of cake flour

• 1/2 tsp. salt

• 1 tsp. baking powder

• 1 cup dark raisins

• 1 1/2 cups currants

• 1/2 cup citron, chopped

• 1/2 cup candied cherries

If you do not have chopped almonds, that already have their skins removed, you will need to blanch them. To blanch shelled almonds, put them into the boiling water and let stand 3 minutes. Drain. Slide skins off with your fingers. Spread nuts on absorbent paper towels to dry. 

Save some whole blanched almonds and candied cherries for decorations

Preheat oven to 275 degrees. Grease and flour two 4.5 x 9 in loaf pans. Lining the pans with tin foil is an option for easy clean up--just remember to grease them too! 

In a large bowl, cream butter and sugar mixing well. Add the eggs, one at a time, beating 5 minutes after each egg. Stir in orange juice, vanilla extract, and almonds.

Sift the flour together with the salt and the baking powder into a second large bowl. Add the fruit and mix it by hand until well floured. Add the fruit to the first bowl and mix thoroughly.

Pour the batter into the prepared loaf pans. Decorate the tops of the cakes with the extra almonds and cherries in festive designs. 

Bake 1 hour in the preheated oven. Check for doneness with a toothpick or cake tester. Do not overbake. When the cakes are done, cool in the pans for 10 minutes and then remove to cool completely. When cool, wrap in aluminum foil and freeze.