Dundee Cake
A rich Scottish fruit cake from the marmalade town of Dundee, lighter than a Christmas cake and crowned with concentric rings of blanched almonds.
Ingredients
225 g unsalted butter, softened
225 g soft light brown sugar
4 large eggs
275 g plain flour
1 tsp baking powder
175 g sultanas
175 g currants
100 g mixed candied peel, chopped
75 g ground almonds
2 tbsp fine-cut orange marmalade
100 g blanched whole almonds
2 tbsp milk, to glaze
Method
- 1
Heat the oven to 150°C. Line a deep 20 cm round tin with a double layer of baking parchment.
- 2
Cream the butter and sugar until pale. Beat in the eggs one at a time with a spoonful of flour each to prevent curdling.
- 3
Fold in the remaining flour, baking powder and ground almonds, then the dried fruit, peel and marmalade.
- 4
Spoon into the tin and level. Arrange the blanched almonds in tight concentric rings on top; brush lightly with milk.
- 5
Bake for 1 hour 45 minutes, until a skewer comes out clean. Cool fully in the tin. Best eaten after 3 days.
Cook's notes
The almonds must go on before baking so they colour with the cake. Wrap and store in a tin for up to a week.