Like the Irish and the Welsh, Scotland also have a signature fruitcake. Dundee Cake was originally mass produced by a marmalade company called Keiller’s. It contains currants and sultanas, as well as almonds and sometimes fruit peel.
Some recipes also call for glace cherries, however, a story attributed to the cake recounts that Mary Queen of Scots disliked the cherries, and almonds were used in their place.
- Prep time: 20 minutes
- Cooking time: 2 hours
• Butter (175g, softened)
• Light Brown Sugar (175g)
• Marmalade (3tbsp)
• Eggs (3, beaten)
• Self-Raising Flour (225g)
• Ground Almonds (25g)
• Mixed Spice (1tsp)
• Mixed Dried Fruit (400g)
• Milk (2tbsp)
• Almonds (40g, blanched to decorate)
1. Preheat the oven to 150⁰C or gas mark 2.
2. Grease a deep cake tin and line it with baking parchment.
3. Beat the butter and sugar together until light and fluffy.
4. Add the marmalade, and then slowly add the eggs one at a time, beating after each egg.
5. Add the flour, almonds, and spices, mixing until combined, then stir in the dried fruit.
6. Stir together, and add the milk.
7. Put the mix into the cake tin and decorate the surface with the blanched almonds. Bake for an hour and a half to two hours.
8. Leave to cool for 10 minutes before removing from the tin.