Dundee cake is a Scottish fruitcake that dates back to the time of Mary Queen of Scots. It’s made with almonds, raisins, and marmalade, and needs to sit for 2 days before eating it. The current Queen is also reported to enjoy Dundee cake with her tea times.
Ingredients
3/4 cup butter or margarine, room temperature
1 cup brown sugar
3 tbsp marmalade
3 eggs
1 1/2 cups flour
1 tsp baking powder
1 cup almond flour/ground almonds
2 tbsp whole milk
4 1/2 cups raisins, cranberries, dried cherries, or other dried fruit
Glaze
1 tbsp whole milk
2 tsp icing sugar
Directions
Preheat oven to 350F and grease an 8″ round pan. In a large bowl, beat the butter/margarine well until soft, then add the sugar and beat until light and fluffy. Stir in the marmalade.
Add the eggs one at a time to the creamed butter and sugar, mixing well after each one. Then stir in the flour, baking powder, and almond flour. Add the raisins/dried fruit and milk and gently combine the whole mixture.
Transfer the batter to the pan and bake for 45 mins at 350. Lower the oven temperature to 325F and bake for another 60 minutes. Test the cake for doneness with a wooden chopstick or small knife – if you stick it into the cake and pull it out, it should come out with a few crumbs on it. While this is baking, dissolve the icing sugar in the milk to make the glaze.
Take the cake out of the oven, brush the glaze over the top and put the cake back in the oven for 2 more minutes. Remove from the oven and let the cake to cool in the pan, then take it out of the pan, wrap in foil and refrigerate for at least 2 days before serving.
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