Dundee Cake

 

DUNDEE CAKE

For years, I have assumed there was only one kind of fruitcake. As it turned out, I was wrong.

The origin of fruitcake dates back to Imperial Rome. One form of the dessert that has developed over the years is one from Scotland called Dundee Cake. The dessert had originated in nineteenth-century Scotland, as a mass-produced cake by the marmalade company called James Keiller & Son. Keiller's claimed to be the originator of the term, "Dundee Cake", but there have been similar fruitcakes produced in Scotland . . . even before the nineteenth-century. 

Dundee Cake consists of currants, sultanas, almonds and malt whiskey. Sometimes, fruit peel may be added to the recipe. The top of the cake is typically decorated with concentric circles of almonds and glace cherries in the middle of each circle. As I had stated earlier, similar fruitcakes had been produced in Scotland before the nineteenth-century. Queen Mary of Scotland preferred her fruitcake without the cherries, since she did not like the glace fruit.

The cake is sold in supermarkets throughout Great Britain today. It was also produced and marketed in India - before and after its independence from Britain in 1947 by Britannia Industries and its successor firms. However, the cake was withdrawn from Indian markets in 1980. Yet, it continued to be supplied privately as a corporate Christmas gift by the maker. Dundee Cake is traditionally purchased and served for the Christmas holidays. However, the late Queen Elizabeth II was reported to have enjoyed the dessert during afternoon tea.

Below is a recipe for Dundee Cake from The Spruce website:


Dundee Cake

Ingredients
5 1/2oz/ 150g butter, slightly softened
5 1/2oz/ 150g soft, dark brown sugar
3 large free-range eggs
Grated zest of 1 large orange
8oz/225g plain flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon mixed spice (Pumpkin Pie mix makes a good alternative)
1 lb/450g dried fruit - sultanas, currants, and raisins
2oz/55g candied peel, chopped
2oz/55g glace cherries, halved (optional)
1 tablespoon malt whisky (or brandy if you prefer)
115g / 4 oz whole blanched almonds


Preparation
Preheat the oven to 300F/150C/Gas 2.

Line an 8½"/22cm cake tin with greaseproof paper or baking parchment and grease lightly with a little butter.

Place both the butter, sugar, and zest into a large roomy baking bowl. Cream the butter into the sugar until light, smooth and creamy using either a fork or electric hand whisk.

Mix the flour with the baking powder and mixed spice. Beat one egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up.

Add the fruits, citrus candied peel, and cherries (if using) to the mixture and stir well but gently - you don't want to flatten the cake batter too much - until all the fruits are incorporated into the mixture.

Finally, stir in the whisky using a spoon or spatula.

Spoon the mixture into the prepared cake tin and gently level the surface. Cook in the preheated oven for 1½ hours, then arrange the blanched almonds into circles on the top and return the cake to the oven. Cook for another hour or until the cake is a deep, golden brown.

Remove the cake from the oven and place on to a cooling rack and leave the cake to cool in the tin. Once cooled it is ready to eat.

The cake keeps well when stored in an airtight tin.


Notes on Making a Dundee Cake: 

Do not rush the baking of this cake, it is high in sugars and fruit and needs the longer slowing baking to make sure it does not burn. If you feel it is browning too quickly lower the heat, all ovens have their own idiosyncrasies.

THANKSGIVING in Images

 

THANKSGIVING IN IMAGES

Coronation Chicken

 

Below is a small article about a dish that was created in the early 1950s called Coronation Chicken. I first learned about the recipe while watching a "SUPERSIZERS" episode about the 1950s:

CORONATION CHICKEN

Sixty years ago last June, the citizens of the United Kingdom and the remaining British Empire celebrated the coronation of their new monarch, Queen Elizabeth II. She had ascended the British throne upon the death of her father, King George VI on February 6, 1952. A year and four months later on June 2, 1953; the Queen was crowned in a ceremony called a coronation.

Among the events scheduled in celebration of the event was a coronation luncheon hosted by the Queen. A chef named Rosemary Hume and a food writer/flower arranger named Constance Spry, who were both associated with the Cordon Bleu Cookery School in London, were commissioned to prepare the food for the luncheon. When the two women set about preparing the food, Spry suggested the idea of a recipe that featured cold chicken, curry cream sauce and dressing that would later become known as coronation chicken.

Many believe that the Coronation Chicken recipe may have been inspired by another recipe called Jubilee Chicken, which had been specifically created for Silver Jubilee of the present Queen's grandfather, King George V, in 1935. And for Queen Elizabeth II's Diamond Jubilee celebration in 2012, guests at the Royal Garden Party were served "Diamond Jubilee Chicken", a variation of Coronation Chicken created by Heston Blumenthal.

Below is the recipe for "Coronation Chicken", from "The Constance Spry Cookery Book", written by Rosemary Hume and Constance Spry:


Coronation Chicken

Ingredients for Chicken
2 Young chickens
Wwater and a little wine to cover
1 Carrot
1 Bouquet garni
Salt
3-4 Peppercorns
Cream of Curry Sauce

Ingredients for Cream of Curry Sauce
1 Tablespoon oil
2 oz. Onion, finely chopped
1
1 dessert spoon Curry Powder
1 Good Teaspoon Tomato Purée
1 Wineglass red wine
¾ Wineglass water
1 Bay-leaf
Salt, sugar, a touch of pepper
1 Slice or 2 of lemon
1 Squeeze of lemon juice, possibly more
1-2 Tablespoons Apricot Purée
¾ Pint mayonnaise
2-3 Tablespoons lightly whipped cream
A little extra whipped cream


Preparation

Poach the chickens, with carrot, bouquet, salt and peppercorns, in water and a little wine, enough barely to cover, for about 40 minutes or until tender. Allow to cool in the liquid. Joint the birds, remove the bones with care. Prepare the sauce given below. Mix the chicken and the sauce together, arrange on a dish, coat with the extra sauce. For convenience, in serving on the occasion mentioned, the chicken was arranged at one end of an oblong dish, and a rice salad as given below was arranged at the other.

Cream of curry sauce: Heat the oil, add the onion, cook gently 3-4 minutes, add curry-powder. Cook again 1-2 minutes. Add purée, wine, water, and bay-leaf. Bring to boil, add salt, sugar to taste, pepper, and the lemon and lemon juice. Simmer with the pan uncovered 5-10 minutes. Strain and cool. Add by degrees to the mayonnaise with the apricot purée to taste. Adjust seasoning, adding a little more lemon juice if necessary. Finish with the whipped cream. Take a small amount of sauce (enough to coat the chicken) and mix with a little extra cream and seasoning. This is an admirable sauce to serve with iced lobster.

Rice Salad: The rice salad which accompanied the chicken was carefully cooked rice, cooked peas, diced raw cucumber, and finely chopped mixed herbs, all mixed in a well-seasoned French dressing.

Hangtown Fry

 

HANGTOWN FRY

The state of California is not known for its cuisine. In fact, it has developed a reputation for bland and uninspiring dishes. It is a pity since the state has created some memorable recipes over the decades. One of them is the 19th century dish called Hangtown Fry. The latter is an omlette dish that originated sometime between 1849 and 1853 during the California Gold Rush. Although the dish has three origin tales, everyone does agree that the it was created in mid-19th century California. Many also agree that the original dish was an omlette made from eggs, bacon and oysters.

According to the first origin tale, the Hangtown Fry was invented in Placerville, California - then known as Hangtown - in the saloon of the El Dorado Hotel, now known as the Cary House Hotel. When a prospector rushed into the hotel's saloon, announcing he had struck gold along the banks of Hangtown Creek; he ordered the most expensive dish that the hotel could provide. Since the most expensive food in Gold Rush California were eggs - a delicacy that had to be carefully brought to the mining town, bacon shipped from the East Coast, and oysters brought from San Francisco on icewhich were delicate and had to be carefully brought to the mining town; bacon, which was shipped from the East Coast, and oysters, which had to be brought on ice from San Francisco, over 100 miles away - the hotel's cook created the omlette known as the Hangtown Fry.

The dish's second origin tale centered around a condemned prisoner awaiting execution inside a Placerville jail. The authorities asked what he would like to eat for his last meal. The prisoner quickly ordered an oyster omelet, aware that the oysters would have to be brought from San Francisco, over a hundred miles away by steamship and over rough roads. He had hoped the transport of the oysters would delay his execution for a day. And according to the third tale, a man named Parker opened a saloon called Parker's Bank Exchange in San Francisco's financial district in 1853. Following the saloon's opening, he invented and served Hangtown Fry to his customers. Hangtown Fry became a very popular dish in California during the 1850s. It was popularized by Tadich Grill in San Francisco, where it has apparently been on the menu for 160 years. Over the years, cooks have made variations of the dish by adding bell peppers, onions and various spices to its recipe. 

Below is a recipe for Hangtown Fry from the "Saveur" website:

Hangtown Fry

Ingredients

12 oysters, such as Bluepoint or Fanny Bay, shucked
Kosher salt and black pepper, to taste
¼ cup flour
7 eggs
½ cup bread crumbs
4 tbsp. unsalted butter
4 strips cooked bacon, crumbled
2 scallions, thinly sliced


Preparation

Pat oysters dry, and season with salt and pepper; set aside. Put flour, 1 beaten egg, and bread crumbs in 3 separate bowls. Dip each oyster in flour, then egg, then crumbs; place on a floured plate. Heat butter in a 12" nonstick skillet over medium-high heat. Add oysters; fry, flipping once, until golden brown, 6–8 minutes. Whisk remaining eggs in a bowl; season with salt and pepper. Add eggs to pan with half the bacon and scallions. Cook until eggs are just set, about 3 minutes. Smooth over top; cover, and cook until top is set, about 5 minutes. Transfer omelet to a plate, and garnish with remaining bacon and scallions.

Boston Creme Pie

 

Below is a brief look at and recipe for the famous New England dessert called the “Boston Creme Pie”:

BOSTON CREME PIE

Judging by the name of this famous dessert, one would assume that the Boston Creme Pie was created in Boston, Massachusetts. And one would be right. However, there is a slight confusion over the dessert’s origins. According to John F. Mariani’s 1999 book, “Encyclopedia of American Food and Drink”, the Boston Creme Pie originated during the Early American period and was known as either the “Pudding-Cake Pie”; or when made with a raspberry jelly filling, “Mrs. Washington’s Pie”.

But the current dessert that features the chocolate topping is known as the Boston Creme Pie. And according to many cookbooks, Armenian-French chef M. Sanzian created the dessert at Boston’s famous Parker House Hotel in 1855 or 1856. Like the Pudding-Cake Pie and Mrs. Washington’s Pie, the Boston Creme Pie is actually a pudding and cake combination that comprises at least two or three layers of sponge cake filled with vanilla flavored custard or crème pâtissière. In the case of the Boston Creme Pie, the cake is topped with a chocolate glaze called Ganache. The Commonwealth of Massachusetts declared the Boston Creme Pie as its official dessert in 1996.

The following is a recipe for the dish from thehungrymouse.com website:

Boston Creme Pie

Ingredients

Cake
1/2 cup butter (that’s 1 stick), softened on the counter for 20 minutes or so
1 cup sugar
3 egg yolks
1 tsp. vanilla extract
3/4 cup milk
2 cups cake flour
2 tsp. baking powder
pinch of salt

Cream Filling
1/2 cup sugar
4 egg yolks
6 Tbls. flour
1 1/2 cups milk
2 tsp. vanilla extract

Chocolate Frosting
4 oz. semisweet chocolate, chopped
1/2 cup heavy cream
1 Tbls. butter

Preparations

Cake
Preheat your oven to 375 degrees. Spray 2 8-inch round cake pans with oil, then line with circles of parchment paper. Set them aside. Combine the sugar and butter in the bowl of your mixer. Beat them together until well combined. Add in the egg yolks. Beat again until well combined and kind of fluffy. Scrape down the sides of your bowl with a spatula. Add the milk. Combine the flour, baking powder, and salt in a small bowl. Stir them together with a whisk to combine well. Toss the dry mixture into the butter/sugar in the mixing bowl. Mix on medim-high for maybe 20 or 30 seconds to combine, just until the batter comes together.

The batter will be relatively thick and stiff. Give the batter a stir or two with a spatula to be sure that it’s mixed well and no dry ingredients remain in the very bottom of the bowl. Divide the batter evenly between your two prepared cake pans. Smooth it down with a spatula so it fills the whole pan and is relatively even. Bake cake the 2 cakes for 20-23 minutes at 375 degrees.

They are done when they are golden brown on top and feel firm (not jiggly) in the middle when pressed with a finger. When inserted in the center, a toothpick should come out clean. Cool the cakes in the pans for about 10 minutes. Then, gently run a knife around the whole edge to loosen it, and remove each cake from the pan. (Because you lined each pan with parchment paper, this should be easy). Set the cakes on a rack to cool completely. If your cakes wound up a little crusty on the edges, like this, don’t worry. You’re going to trim those crisp edges right off when you assemble your Boston Cream Pie.

Custard
Fill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil. Then put the sugar and egg yolks in a large heatproof bowl. Whisk together until well combined. Add the flour. Whisk to combine. Pour in the milk. And the vanilla. Whisk to combine. When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water. Whisk it constantly for 5-7 minutes until it starts thicken. Keep whisking until the custard gets very thick. It’s done when it coats the back of a spoon. Give it a taste. It should have a nice custard-y taste, without any hint of raw flour. When it is done, take it off the heat. Cool it on the counter to room temperature, then pop it in the fridge to chill it completely.

Chocolate Frosting
Fill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil. If you are making the frosting right after the custard, just use the same pot of simmering water. Chop up the chocolate. Put it into a large heatproof bowl. Pour in the cream. When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water. Toss in the butter. The chocolate should start to melt almost immediately. Whisk to combine. Keep whisking until all the chocolate is melted and you have a uniform mixture. Set the chocolate frosting aside to cool. As it cools, it will thicken up. If you put it in the fridge, keep a close eye on it. It can go from nice and thick to solid fudge in no time flat.

Assemble the Dessert

Do not do this until all of your components are completely cool. If you try to put it together when any piece is warm, you will wind up with a slippery, drippy mess.

Start by trimming your cakes. Carefully set them one on top of the other. With a serrated bread knife, cut the edges off. Go slowly and press down on the top of the cake with one hand to keep it from ripping. Should you have an accident with one of the cakes, like this, do not fret. Just use that cake as the bottom layer. The custard filling will help glue the whole thing together once it gets cold in the fridge.

Set one cake on your serving platter, bottom side facing up. Do this so that your custard goes on a flat—not slightly domed—surface. Grab the custard filling from the fridge. It should be nice and thick. Spoon it out onto the cake. Reserve a few spoonfuls of custard for later, to help stick the almonds to the side of the cake. Spread the custard to the edges with a rubber spatula. Put the second cake right on top. Grab your chocolate frosting. Spoon it out onto the top of the cake. Spread it around until the top of the cake is covered. Pop two toothpicks into the cake to hold the layers together for now, until it’s completely chilled. With your finger, brush the leftover custard onto the edges of the cake, so it’s covered in a thin layer.

Note

According to this recipe, the Boston Cream Pie is best served on the day that it is put together. The dessert has three parts – the cake, the custard filling and the chocolate frosting. Following the preparation of all three parts, they need to be completely cooled before the dessert is assembled.

JANE AUSTEN and Meals

 

After watching 1995's "PERSUASION", I noticed that director Roger Michell shot a lot of scenes featuring the main characters either eating a meal or a snack. Because I found myself bored at the moment, I decided to post some scenes from various Jane Austen television and movie adaptations with her characters enjoying food:

JANE AUSTEN AND MEALS


From "SENSE AND SENSIBILITY" Adaptations


















From "PRIDE AND PREJUDICE" Adaptations























From "MANSFIELD PARK" Adaptations

















From "EMMA" Adaptations




















From "PERSUASION" Adaptations


























From "SANDITON" Adaptation








As hard as I tried, I could not find any interesting meal scenes from the 1986 and 2007 adaptations of "NORTHANGER ABBEY", or the 2022 adaptation of "PERSUASION".