Name: Dundee cake
Yield: For 6-8 people
Cuisine: United Kingdom
Ingredients: 100 g (3½ oz) candied orange peel, finely chopped; 40-60 g (1½-2¼ oz) blanched almonds, to garnish; 200 g (7 oz) plain (all-purpose) flour; flour, for dusting; 1 tsp baking powder; butter, for greasing; 150 g (5½ oz) light brown sugar; 3 eggs; 150 g (5½ oz) butter, at room temperature; 175 g (6 oz) raisins; pinch of sea salt; 1 tbsp sherry; 1 tbsp water; 1 tbsp white sugar; zest of ½ orange, grated; 25 g (1 oz) almond meal

Preparation info

For
6-8
people

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

According to legend, 16th-century Mary, Queen of Scots, did not like to eat glace cherries and a lighter version of fruit cake, the Dundee cake, was developed especially for her. The real story is that the cake was invented by Janet Keiller at the end of the 18th century. She sold the cake in her shop in Dundee, where she also sold her marmalade.

Janet Keiller is the inventor of marmalade as we know it today; previously, it was cut-able rather than