Fruitcake (Scottish Dundee Cake)

A traditional Dundee cake comes from, no surprises, Dundee in Scotland. The cake is distinctive alongside other rich fruit cakes by circles of blanched almonds on the surface of the cake. There are many versions of the Dundee Cake, all claiming to be 'the one" but usually any lovely rich fruit cake will do the job. This cake is as near as I can get to a true, traditional cake as it contains the almonds, whisky and the orange peel. Dundee is also the birth place of British marmalade thanks  to the Keiller family who are generally credited with making the first commercially available, breakfast preserve.  As such, a pure and true Dundee cake will include the zest of an orange thus linking it to the marmalade making in the town. My recipe includes a little of both and so has quite a citrus tang to it. As this is also a Scottish cake, traditionally, a malt whisky would be used to flavour the cake. However, if whisky is not your tipple, then feel free to use brandy or even sherry.

5½ oz butter, slightly softened (150 g)
5½ oz soft, dark brown sugar (150 g)
3 large eggs
1 large orange, freshly zested
8 oz all-purpose flour, unbleached (225 g)
2 tsp. baking powder
1 tsp. mixed spice or pumpkin pie mix
1 lb dried fruit, sultanas, currants and raisins (450 g)
2 oz candied peel, chopped (55 g)
2 oz glacé cherries, halved (55 g)
1 Tbsp. malt whiskey or Brandy
4 oz whole blanched almonds (115 g)

Preheat the oven to 300°F (150°C Gas Mark 2). Line a 8½" (22 cm) cake tin with greaseproof paper or baking parchment and grease lightly with a little butter.

Place both the butter, sugar and zest into a roomy baking bowl. Cream the butter into the sugar until light, smooth and creamy using either a fork or electric hand whisk.

Mix the flour with the baking powder and mixed spice. Beat one egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up.

Add the fruits, peel and cherries (if using) to the mixture and stir well but gently until all the fruits are incorporated into the mixture trying not to 'flatten' the cake mixture.

Finally, stir in the whisky using a spoon or spatula.

Spoon the mixture into the prepared cake tin and gently level the surface. Cook in the preheated oven for 1½ hours, then arrange the blanched almonds into circles on the top and return the cake to the oven. Cook for another hour or until the cake is a deep, golden brown.

Remove the cake from the oven and place on to a cooling rack and leave the cake to cool in the tin. Once cooled it is ready to eat. The cake keeps well when stored in an airtight tin.

Makes 6-8 servings.

Cook's Notes:

• The cake keeps well when stored in an airtight tin.
• Do not rush the baking of this cake, it is high in sugars and fruit and needs the longer slowing baking to make sure it does not burn. If you feel it is browning too quickly, lower the heat. All ovens have their own idiosyncrasies.
• Variation: As this is also a Scottish cake, traditionally, a malt whiskey would be used to flavour the cake. However, if whiskey is not your tipple, then feel free to use brandy or even sherry.