Dundee cake
2 hrs 45 min + 2 days rest
A rich, dark fruit cake studded with dried fruit and cherries, topped with blanched almonds and a light sugar glaze.
| prepPreheat oven to 180°C / 160°C fan / Gas Mark 4 | ||||||||||
| prepLine a deep loose-based 20 cm cake tin with baking parchment | ||||||||||
| 100 g blanched almonds (for soaking) | Soak blanched almonds 5 min, drain & dry | Spoon into tin, arrange soaked almonds on top | Bake 180°C / 160°C fan, 45 min | Lower to 160°C / 140°C fan, bake 60–80 min until just set | Heat milk & sugar, brush glaze on cake, bake 2–3 min | Cool in tin, wrap in foil, rest 2 days before cutting | ||||
| 180 g unsalted butter, room temperature | Cream butter & sugar until fluffy | Stir in orange zest & apricot jam | Beat in eggs a little at a time | Fold in flour, baking powder, ground almonds & milk | Fold in dried fruit & cherries | |||||
| 180 g light muscovado sugar | ||||||||||
| zest 1 large orange | ||||||||||
| 3 tbsp apricot jam or marmalade | ||||||||||
| 225 g plain flour | ||||||||||
| 1 tsp baking powder | ||||||||||
| 3 large eggs, beaten | ||||||||||
| 100 g ground almonds | ||||||||||
| 2 tbsp milk | ||||||||||
| 500 g 2 oz mixed dried fruit | ||||||||||
| 100 g whole glacé cherries | ||||||||||
| 100 g whole blanched almonds (for topping) | ||||||||||
| 1 tbsp milk (for glaze) | ||||||||||
| 2 tsp caster sugar (for glaze) | ||||||||||
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