A classic rich and buttery fruit cake, with a characteristic pattern of blanched almonds on top, named after the town where it originated. Dundee was famous first and foremost for its marmalade, which used to feature in the recipe.
MAKES ABOUT 16 SLICES
100 g (4 oz) currants
100 g (4 oz) seedless raisins
100 g (4 oz) sultanas
100 g (4 oz) chopped candied orange peel
25 g (1 oz) blanched almonds, chopped
275 g (10 oz) plain flour
225 g (8 oz) butter
225 g (8 oz) light soft brown sugar
finely grated rind of 1 orange
finely grated rind of 1 lemon
4 eggs
whole blanched almonds, to decorate
1. Grease and line a deep 20.5 cm (8 inch) round cake tin with greaseproof paper.
2. Mix fruit, peel and chopped almonds with flour.
3. Cream the butter, sugar and orange and lemon rinds together until pale and fluffy. Gradually beat in eggs.
4. Fold in the fruit and flour mixture, then spoon into the prepared tin. Make a slight hollow in the centre of the top. Arrange whole almonds in circles to decorate.
5. Bake at 170°C (325°F) mark 3 for 2 1/2 - 3 hours or until firm to the touch. If the top gets too brown, cover with paper. Leave to cool in the tin for 30 minutes, then turn on to a wire rack to cool completely.
