Dundee cake takes its name from the Scottish town where it was first produced commercially in the late 18th century. Although there are many recipes for the cake, it should always contain ground almonds, citrus and dried fruit.
Dundee cake is lighter than a traditional Christmas cake, which can be appealing after the heavy meals of the season.
To make one 7” (18cm) round Dundee cake
250g/9oz slightly salted butter
250g/9oz caster sugar
5 eggs, (250g/9oz), beaten
75g/3oz thick peel Seville orange concentrate (candied peel can be used instead or in addition but the concentrate helps give a greater intensity of orange flavour)
Finely grated zest of 1 orange
280g/ 10oz plain flour, sifted
2 tablespoons Amontillado sherry
50g/2oz whole blanched almonds (for top)
Pre-heat the oven to 350F/180C/Gas 4. Line the cake tin and protect the outside with thick brown paper.
Warm the butter, sugar and eggs. Beat the sugar and butter until very light and creamy. Gradually beat in the eggs.
Fold in the marmalade, orange zest and flour, then add the sultanas. Stir in the sherry and mix to a soft, dropping consistency. If it is too stiff, add a little milk.
Turn into the cake tin, level the top and cover with the whole almonds.
Bake for about 2 1/2 hours, depending on the depth of the cake. If it starts to brown too much on the top, cover it with a sheet of foil.
When the cake is cool, wrap it in grease-proof paper and foil. To eat at its best, keep it for at least a week before using. The cake should keep for at least a month in an airtight container in a cool place. Do not refrigerate it.
When cutting traditional cake such as this Dundee cake, always use a long, sharp knife, preferably with a fluted edge, and use a
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