Dundee Cake

I always wanted to try my hand at making a fruit cake however been a bit hesitant, for whatever reason. I believe this cake brings me close. I have always admired fruit cakes for their rich, dense fruity display although never a childhood favourite of mine, until later. Traditionally served during holidays and at feasts, this is quite lovely anytime. 

Dundee Cake

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1 cup whole blanched almonds

3/4 cup unsalted butter, softened

180g dark brown sugar

zest of 1 orange

3 tablespoons strong marmalade

3 large eggs, beaten

225 g unbleached all purpose flour

1 teaspoon baking powder

100g / 1 cup ground almonds

2 tablespoons milk

500g mixed dried fruit

100g whole glacé cherries

Glaze:

1 tablespoon milk

2 teaspoons caster sugar

Prep:

Place the almonds into a small bowl and pour boiling water over to just cover. Leave for 5 minutes then drain the water and leave to dry.

Preheat oven to 350ºF/180ºC/gas mark 4. Lightly butter and flour a deep spring form cake tin then line with baking parchment paper. Set aside.

Sieve the flour and baking powder together in a bowl. Set aside.

Making the cake:

Put the butter in a large bowl and using a hand held mixer beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and jam.

Add the eggs to the creamed butter and sugar one at a time, beating well between each addition. 

Add the flour mixture and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and gently mix together. 

Spoon the mixture into the prepared baking tin and spread the batter level using the back of a spoon. Arrange the whole blanched almonds close together forming circles on top of the cake. Bake in the oven for 45 minutes. 

Then lower the ovens temperature to 325ºF/160ºC/gas mark 3 and bake for a further 60 to 80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it is done it should have just a few crumbs attached. 

Check the cake every 10 minutes - it is important not to over cook this cake so the centre will be little soft.

When cooked remove the cake, briefly, from the oven, put the milk and sugar into a small saucepan and heat gently until the sugar dissolves. Brush over the top of the cake and return the cake to the oven for 2 to 3 minutes. Remove from oven and allow the cake to cool completely in the tin. When cold remove from the tin and wrap in foil and keep for at least 2 days before cutting. 

Hope everyone a great weekend! - JD