Dundee Cake traces its origins back to 19th century Scotland, where the marmalade manufacturer Keiller’s of Dundee began commercially baking them. A beloved cake in the UK, this moist and sumptuous treat is perfection alongside a cuppa. It’s not what you’d think of as a traditional fruit cake, which contains candied peel, but rather is filled with raisins, dried fruit, ground almonds, whiskey and, oh yes . . . did we mention? Marmalade!
8 oz. self-rising flour (1½ cups)
1 oz. ground almonds (¼ cup)
1 heaped tsp. mixed spice
6 oz. softened butter (12 tbs.)
6 oz. light brown sugar (½ cup packed)
3 tbs. orange marmalade
14 oz. mixed dried fruit (3 cups) (we use raisins, blueberries, cranberries, and cherries)
2½ oz. glacé cherries (optional)
2 tbs. whiskey or milk
blanched whole almonds, to decorate
1 tsp. granulated sugar
Heat the oven to 325°F. Line the bottom and sides of a deep 8-inch round cake tin with parchment paper and grease the tin.
Mix the flour, almonds, and mixed spice together. Beat the eggs. Using a stand or electric mixer, cream the butter and sugar for 3-4 minutes, until light and fluffy, scraping down the sides often. Add the marmalade, then slowly beat in the eggs. If the batter seems to curdle, add a few tbs. of the flour mixture. Beat in the flour slowly, then gently fold in the dried fruit, cherries (if using), and whiskey to make a smooth batter. Spoon into the cake tin, smoothing the surface as evenly as you can. Decorate with rings of blanched almonds. Bake for 50-60 minutes, or until a tester comes out clean.
Sprinkle with the sugar and leave to cool for 10 minutes. Turn out onto a wire rack and cool completely or serve warm. Store in a cake tin for 4-5 days.