The Keiller marmalade company developed the original recipe in the 1800's using a big dollop of their marmalade in the mixture. It's always been a favourite with our family for as long as I can remember. I prefer to use lemon zest & juice to give a real citrus hit.
I made Dundee cake for an afternoon tea hosted by Prince Philip in 2010 along with. dainty scones with strawberry jam & clotted cream, lemon curd Victoria sandwich & tiny finger sandwiches with egg & cress mayonnaise & tongue. We served Earl Gray & Orange Peeko tea to the guests.
Grease & line an 8inch round baking tin
set oven to 170c 340f gas3 to 4
150g softened butter
150g soft brown sugar
225g plain flour sifted together with
1tsp baking powder and a pinch of salt
2tbsp ground almonds
zest of 2 lemons
a little milk if necessary
175g of both sultanas & currants
50g of both glace cherries & candied peel chopped
50g blanched almonds to decorate
Cream together the butter, & sugar
Add the beaten egg little by little beating well
fold in all but 2tbsp of the flour & ground almonds, & lemon zest and gently fold together
Should have a soft dropping consistency, if not add a little milk
Mix the fruit together with the remaining flour to prevent it from sinking into the cake
Mix gently into the cake mix
Pour into your tin.
Add the almonds to the top of the cake carefully without pressing them in or they will sink
Bake for around 1½ -2 hours until a skewer comes out clean from the centre of the cake.
Leave to cool
I think this is best stored in an airtight tin for a few days to mature, it seems to be much moister this way