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Dundee Cake

This delicious afternoon cake is best served with a hunk of cheese and a hot cup of tea.


  • 175g/6oz softened butter, plus extra for greasing

  • 175g/6oz soft light brown sugar

  • 3 tbsp orange marmalade

  • 3 free-range eggs, beaten

  • 225g/8oz self-raising flour

  • 25g/oz ground almonds

  • 1 heaped tsp ground mixed spice

  • 400g/14oz mixed dried fruit

  • 75g/3oz glace cherries, halved

  • 2 tbsp whisky or milk

  • 40g/1½oz blanched almonds to decorate

  • 1 tsp granulated or caster sugar, to decorate (optional)


  • 1.

    Preheat the oven to 150C/300F/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper.

  • 2.

    Beat the butter and sugar in a food processor for 3-4 minutes, or until very light and fluffy.

  • 3.

    Add the marmalade and mix for a few seconds more. Slowly add the eggs, one at a time, beating well after each addition.

  • 4.

    Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined.

  • 5.

    Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top.

  • 6.

    Bake for 1½-2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)

  • 7.

    Leave the cake to cool for 10 minutes then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4-5 days.

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