A rich and buttery fruit cake, with a characteristic pattern of blanched almonds on top.
A rich and buttery fruit cake, with a characteristic pattern of blanched almonds on top, named after the town where it originated. Dundee was famous for its marmalade, which used to feature in this recipe.
110 Gram Currants (4 oz)
110 Gram Seedless raisins (4 oz)
110 Gram Sultanas (4 oz)
110 Gram Candied orange peel, chopped (4 oz)
25 Gram Blanched almonds, chopped (1 oz)
275 Gram Plain flour (10 oz)
225 Gram Butter (8 oz)
225 Gram Light soft brown sugar (8 oz)
1 Orange, zest only
Lemon, zest only
Whole blanched almonds, to decorate
Makes about 16 slices
Pre-heat oven to 170 °C / 325 °F / Gas 3.
Grease and line a deep 20 cm (8 inch) round cake tin with greaseproof paper.
Mix fruit, peel and chopped almonds with the flour. Cream the butter, sugar, orange and lemon zests together until pale and fluffy. Gradually beat in the eggs.
Fold in the fruit and flour mixture, then spoon into the prepared tin. Make a slight hollow in the centre of the top. Arrange whole almonds in circles to decorate.
Bake for 2 1/2 – 3 hours or until firm to the touch. If the top gets too brown, cover with paper.
Leave to cool in the tin for 30 minutes, then turn onto a wire rack to cool completely.