Science, the Festive Season, and a Gluten-Free Dundee Cake
It’s the first day of December, and for many of us, the countdown to the festive season is officially underway. Decorations are being unpacked, holiday plans are being finalized, and kitchens everywhere are about to come alive with the smells of baking. For me, December is a time of celebration, reflection, and, of course, delicious gluten-free treats.
This year, I found myself thinking about the science behind some of our holiday traditions and foods, and I thought it would be fun to explore one of them alongside a recipe that holds a special place in my heart: Dundee cake. If you’re coeliac like me, you’ll know the struggle of finding a gluten-free version of this traditional Scottish fruitcake in the shops. Thankfully, my wife is making one for me this year, and I’m excited to share her recipe with you!
But first, let’s dive into a bit of festive science.
The Science of Keeping Fruitcakes Fresh
One of the reasons fruitcakes like Dundee cake are a Christmas staple is their incredible shelf life. But what makes them last so long? The answer lies in science.
Fruitcakes are essentially preserved by their ingredients. Dried fruits, which make up the bulk of the cake, have low water content, reducing the risk of spoilage by bacteria or mould. When you add sugar and alcohol—both excellent natural preservatives—you create an environment that inhibits microbial growth. This means a well-made fruitcake can stay fresh for weeks (even months, if stored properly).
The process of "feeding" the cake, where you periodically brush it with alcohol like whisky or brandy, isn’t just about flavour. The alcohol seeps into the cake, reducing the moisture available to microorganisms while also enhancing its rich taste. It’s a beautiful example of science in action, combining chemistry and microbiology to make something truly delicious.
Of course, with a gluten-free version, there are some challenges to address. Gluten-free flour can sometimes result in a drier texture, but with the right balance of fats, fruits, and liquids, you can achieve a moist, flavorful cake that’s just as good as (if not better than) the traditional version.
Gluten-Free Dundee Cake Recipe
This recipe is adapted to be completely gluten-free, and it’s perfect for those who want to enjoy a slice of festive tradition without worrying about gluten.
Ingredients
For the cake:
200g (7 oz) unsalted butter, softened
200g (7 oz) caster sugar
4 large eggs
200g (7 oz) gluten-free self-raising flour
100g (3½ oz) ground almonds
1 tsp xanthan gum
1 tsp baking powder (ensure gluten-free)
1 tsp mixed spice
50g (1¾ oz) chopped almonds
250g (9 oz) mixed dried fruit (e.g., sultanas, raisins, currants)
100g (3½ oz) glacé cherries, halved
Zest of 1 orange and 1 lemon
For decoration:
50g (1¾ oz) whole blanched almonds
Optional:
2–3 tbsp whisky or brandy for feeding
Method
1. Prepare the tin and oven
Preheat your oven to 150°C (300°F) fan or 170°C (340°F) conventional. Grease a deep 20cm (8-inch) round cake tin and line it with baking parchment.
2. Cream the butter and sugar
In a large bowl, cream the butter and sugar until light and fluffy. This step incorporates air into the mixture, helping the cake rise.
3. Add the eggs
Beat the eggs in one at a time, adding a tablespoon of the gluten-free flour if the mixture starts to curdle.
4. Combine the dry ingredients
Sift together the gluten-free flour, xanthan gum, baking powder, and mixed spice. Stir in the ground almonds and chopped almonds.
5. Add the fruit and zest
Fold the flour mixture into the butter mixture, then gently stir in the dried fruits, glacé cherries, and citrus zest.
6. Fill the tin
Spoon the mixture into the prepared cake tin and smooth the surface. Arrange the whole blanched almonds in concentric circles on top of the batter for that classic Dundee cake look.
7. Bake
Bake in the preheated oven for 1 hour 45 minutes to 2 hours, or until a skewer inserted into the centre comes out clean. Check after 1 hour 30 minutes, and if the top is browning too quickly, cover it loosely with foil.
8. Cool and feed
Allow the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely. If you’d like, brush the cake with whisky or brandy once cooled, and repeat this step every few days until serving.
Serve and Enjoy
This gluten-free Dundee cake is perfect with a cup of tea or a glass of mulled wine. It’s a slice of festive tradition that’s sure to impress your family and friends—even those who don’t follow a gluten-free diet!
Let me know if you try this recipe. Is Dundee cake a favourite in your household too? And what are your thoughts on the science behind its longevity? I’d love to hear your festive baking stories, so feel free to leave a comment or share your pictures!
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Warm regards,
The Celiac Scientist