With Britain in lockdown (although quite frankly Allison
and I were already working from home before the Prime Minister ordered the
country into lockdown on Monday evening), our thoughts have turned to what we
can do while we’re having to stay at home.
Quite a lot, as it happens. The kitchen in particular has
been subject to a cleaning regime the likes of which it hasn’t seen since we
moved in, and we’re growing plenty of things in the garden and even on a
window-sill (more on these in later posts).
But first, some baking.
I’ve not made any bread for a while, although given the
amount of flour we already had it’s only a matter of time.
Cakes, though? That’s another matter. In times of
national crisis, there’s nothing like a nice cake to lift the mood, right?
We went through the cupboards to see what we had
before deciding what sort of cake to make. Checking the cupboards can reveal
some interesting things, especially if you’ve not done it for a while. We, it
turns out, had a fairly random assortment of dried fruits (currants, raisins,
etc) – items that had been bought on a one-off basis and sometimes left over
from Allison’s cooking club.
Based on this, a fruitcake of sorts looked do-able so I
consulted the oracle (a very well-used paperback version of Delia Smith’s
Complete Cookery Course) and came up with Dundee cake. This is an old
family favourite (my grandma used to make it) and it’s called Dundee cake
because it reputedly originated courtesy of Keiller’s, the Dundee-based
marmalade producer which mass-produced the cake in the nineteenth century. As
with most Delia Smith recipes, it’s
online.
The quantities of the various dried fruits in the recipe
did not of course match what we had in the cupboard (we didn’t have any glace
cherries, for example), but I reckoned that if we added up the total weight of
all the dried fruits and then put in what we had up to that weight, it should
be OK. On the recipe, currants, sultanas, glace cherries and mixed dried peel
weigh in at 450g (more or less a pound in imperial), and we were able to get
enough currants, sultanas, dried mixed fruit and raisins to get to that level (using
up everything but the raisins, as it happens).
We also didn’t have a small orange and a small lemon to zest, but we did have some large lemons in the fridge so I just zested that. Also, we didn’t quite have enough blanched almonds left to meet Delia’s requirement, but that’s just for decorating the top of the cake anyway (the trick is to put them on lightly and not press them down). So I went with a simple cross rather than arranging them in concentric circles. Although with the outer circle, it’s really a Celtic cross!
Only once the Dundee cake had cooled could I cut it open to check...
Thank goodness it was done in the middle! The result goes very well with a cup of tea in the
afternoon.