Yields:
8 - 12 serving(s)
Prep Time:
15 mins
Total Time:
10 hrs
Jump to recipeThis delicious take on fruitcake was a favorite of the Obama family. Former White House Pastry Chef Bill Yosses made this regularly for President Barack Obama, First Lady Michelle Obama, and their holiday guests.
Though dundee cake is very similar to fruitcake—it’s packed with candied and dried fruits—it’s actually better than any you’ve ever had thanks to a light, yellow cake-like batter with a soft crumb. In old-fashioned fruitcakes, you would use dyed green and red maraschino cherries. Instead, the ones here are totally natural. Chef Yosses likes to include cranberries, candied orange peel, candied papaya, candied pineapple, currants, and golden and dark raisins. But feel free to use your favorites. Soak the fruit in a rum that you really enjoy since the flavor infuses the fruits.
The rum soak is completely optional, but helps with the shelf life of the cake (wrapped in plastic, it can last for months!) and gives it that final finishing savory-sweet note. Feel free to adjust the ratios of rum, water, and honey as you go.
Did you make this cake? Let us know how it went in the comments!
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Ingredients
- 1 cup
(225 g.) chopped mixed candied or dried fruits (such as cranberries, candied orange peel, candied papaya, candied pineapple, currants, and/or golden and dark raisins)
- 3/4 cup
dark rum, divided
Cooking spray
- 1 1/2 cups
all-purpose flour
- 1 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1 cup
(2 sticks) unsalted butter
- 1 cup
(215 g.) packed light or dark brown sugar
- 1/4 cup
plus 1 tbsp. honey
- 4
large eggs
- 1/4 cup
raw pistachios
- 1/4 cup
whole peeled almonds
Large strips of candied fruit (such as candied orange and halved pineapple), for decorating
Directions
- Step 1In a medium bowl, combine fruit and 1/4 cup rum. Cover and refrigerate at least 8 hours or up to 24.
- Step 2Preheat oven to 325º. Spray a 9"-by-5" loaf pan with cooking spray, then line with parchment, leaving an overhang on both long sides.
- Step 3Sift flour, baking powder, and salt into a medium bowl.
- Step 4In the large bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, beat butter, brown sugar, and 1/4 cup honey until fluffy and smooth, 3 to 5 minutes. Reduce mixer speed to medium-low and add eggs one at a time, beating to incorporate after each addition. Gradually add dry ingredients and continue to beat until no dry streaks remain. Add fruit and pistachios and beat on low speed until just combined.
- Step 5Scrape batter into prepared pan. Top with almonds.
- Step 6Bake cake until edges are golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Let cool slightly.
- Step 7Increase oven temperature to 350°. In a small saucepan over medium-low heat, heat remaining 1/2 cup rum with a few splashes of water; stir in remaining 1 tablespoon honey. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Pour into a rimmed baking sheet.
- Step 8Remove cake from pan, then rotate on all sides in rum soak. Transfer cake to a wire rack set in a baking sheet.
- Step 9Continue to bake just until any excess liquid is evaporated, 4 to 5 minutes. Let cool completely.
- Step 10Decorate cake with candied fruit. Thinly slice, then shingle on a platter to serve.
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