Dundee Cake Recipe
Ingredients:
- 225g (8 oz) unsalted butter, softened
- 225g (8 oz) caster sugar
- 4 large eggs
- 225g (8 oz) all-purpose flour
- 225g (8 oz) ground almonds
- Zest of 1 lemon
- Zest of 1 orange
- 50g (1 3/4 oz) mixed peel
- 200g (7 oz) mixed dried fruit (such as raisins, sultanas, currants)
- 50g (1 3/4 oz) glace cherries, halved
- 50g (1 3/4 oz) blanched almonds, whole
- 1 tablespoon apricot jam, warmed (for glazing)
Instructions:
Preheat your oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
Fold in the flour and ground almonds until well combined.
Add the lemon and orange zest, mixed peel, mixed dried fruit, and halved glace cherries to the cake batter. Stir until evenly distributed.
Spoon the mixture into the prepared cake tin and smooth the top with the back of a spoon.
Arrange the whole blanched almonds in a neat pattern on the top of the cake.
Bake in the preheated oven for 2 to 2 1/2 hours, or until a skewer inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Brush the warm apricot jam over the top of the cooled cake to glaze it.
Serve the Dundee cake in slices and enjoy!
This cake is perfect for serving with a cup of tea or coffee, or as a festive treat during holidays. Enjoy baking
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