A rich, buttery fruit cake topped with concentric circles of whole blanched almonds — lighter than Christmas cake and wonderfully moist.
Instructions
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1
Grease and line a 20cm round cake tin. Preheat oven to 150°C (300°F).
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2
Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
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3
Fold in flour and baking powder. Stir in dried fruit, peel, cherries, zests, and whisky.
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4
Spoon into the prepared tin. Smooth the top.
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5
Arrange blanched almonds in neat concentric circles over the top.
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6
Bake for 2-2.5 hours until a skewer comes out clean. Cool completely in the tin.
Did You Know?
The original Dundee Cake was created by Keiller's marmalade company in the 1800s, using surplus Seville orange peel from their marmalade production.
The Story Behind Dundee Cake
Dundee Cake was created by the Keiller family, famous Dundee marmalade makers, in the 19th century. Legend says Mary Queen of Scots disliked cherries in her cake, so the Dundee version replaced the traditional cherry topping with blanched almonds. The cake became a symbol of Dundee's food heritage alongside marmalade and Dundee jute.
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