The Dundee cake is a traditional Scottish bake closely linked to the marmalade industry where the surplus of orange peel from the marmalade factories were used in the cakes. Therefore, of an authentic Dundee cake uses orange peel, not just mixed peel. Recipe via Scotsman Food and Drink.
- 175g butter, softened
- 175g golden caster sugar
- grated zest of 1 large orange
- 3 medium free-range eggs
- 175g self-raising flour, sifted
- ½ tsp mixed spice
- 150g currants
- 150g raisins
- 50g chopped mixed peel 1 tbsp whisky (preferably malt)
- 16-20 whole blanched almonds
- Cream the butter, sugar and orange zest thoroughly until light and fluffy then beat in the eggs one at a time, adding a teaspoon of the weighed flour with each egg to prevent curdling.
- Sift in the rest of the flour, spice and a pinch of salt. Fold everything together gently, then stir in the dried fruits and mixed peel, together with the whisky.
- For the cake, spoon the mixture into a buttered, lined 18cm/7in cake tin, levelling the top.
- Bake the cake in a preheated oven (150C/Gas Mark 2) for 1½ hours, then take it out and arrange the almonds on top in two circles.
- Return to the oven and continue to bake for a further 45 minutes (2¼ hours altogether).
The Dundee cake can make a wonderful Christmas cake.