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Traditional Dundee Fruit Cake
With close links to the Scottish town of Dundee, orange marmalade is a key ingredient in this traditional Dundee fruit cake with an almond topping. Especially served at seasonal celebrations, this cake is also ideal for the family cake tin and slices never disappoint in a packed lunch.
Ingredients
- 100g marmalade
- 300g sultanas
- 100g currants
- 1 orange
- 275g Wessex Mill Plain White Flour
- 2 tsp baking powder
- 125g butter
- 125g soft brown sugar
- 3 eggs
- 100g blanched almonds
- plus oil, for tin
Equipment
- 1 x 20cm/8" round deep, loose bottom cake tin
- plus parchment paper, greaseproof or brown paper
- 2 x mixing bowls
- 1 x saucepan
Method
150°C, Fan 130°C, 300°F, Gas 2
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Pre-heat the oven and rub some oil around the inside of a 20cm/8″ round deep, loose bottom cake tin or insert a baking liner.
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Cut a 300mm/12” square of parchment paper, greaseproof or brown paper, fold the corners to meet in the middle, press to make folded flaps and save for later.
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Put the marmalade, sultanas and currants into a saucepan, finely grate in the orange rind. Squeeze the juice and add 75ml to the pan.
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Heat, stirring occasionally, until the marmalade has melted then remove from the heat and leave to cool.
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Measure the flour and baking powder into a bowl and stir to combine.
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Chop the butter into cubes in a mixing bowl, add the sugar and beat together until creamy.
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Break the eggs into the bowl one at a time, beating well between each addition.
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Tip the prepared flour into the bowl and mix well.
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Add the cooled fruit and marmalade mixture, stirring until fully combined.
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Tip everything into the prepared tin and smooth the top.
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Lay the almonds into the top of the cake in a circular pattern.
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Place the prepared paper square over the cake tin with the folded flaps pointing down to loosely cover the tin when it goes into the oven.
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Bake for 1¾-2 hours.
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Allow to cool in the tin before turning out onto a wire rack.
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When quite cold, wrap the cake in kitchen foil and store in a tin for up to 6 weeks.
