Dundee cake

Name: Dundee cake
Yield: Makes an 18 cm (7 inch) cake
Cuisine: British
Ingredients: about 25 g (1 oz) whole blanched almonds; finely grated zest of 1 lemon; finely grated zest of 1 orange; 2 tbsp ground almonds; 50 g (2 oz) mixed candied peel, finely chopped; 50 g (2 oz) glace cherries, rinsed, dried and halved; 175 g (6 oz) sultanas; 175 g (6 oz) currants; 1 tsp baking powder; 225 g (8 oz) plain flour; 3 medium eggs, beaten; 150 g (5 oz) caster sugar; 150 g (5 oz) unsalted butter, softened at room temperature, plus extra to grease

Preparation info

Makes an
18 cm
cake

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

This is a lighter recipe than those heavy fruit cakes that tend to get left at Christmas time. Apparently, Dundee cake was created by Keillers, the famous marmalade makers of Dundee, to use up excess citrus rind that wasn’t needed for marmalade.