Name: Dundee Cake
Yield: Makes 1 round cake
Cuisine: French
Ingredients: 85 g (3 oz/scant ½ cup) granulated (white) sugar; 85 g (3 oz/scant ½ cup) demerara sugar; 4 dried apricots; 115 g (4 oz/1 stick) unsalted butter; 10 dried cherries; 1 quantity of Apricot Nappage; 1 quantity of Alcohol Syrup made with Grand Marnier; 115 g (4 oz) whole eggs (about 2-3 eggs); 225 g (8 oz) Rum-marinated Sultanas; 115 g (4 oz) Confit Orange chopped; grated zest of 1 orange; 4 dried prunes; 4 g (1 tsp) baking powder; 1 quantity of Crystallized Almonds; 1 quantity of Crystallized Pistachios; 2 Confit Orange cut into quarters; 10 dried cranberries; 170 g (6 oz/1¼ cups) plain (all-purpose) flour

Preparation info

Makes
1
round cake

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

The town of Dundee on the east coast of Scotland is famous for two local specialities, Dundee cake and Dundee marmalade. The world-renowned Dundee marmalade was created by a local grocer in the town at the beginning of the 18th century. The commercial production of the marmalade resulted in a by-product of orange peel. This is where Scottish ingenuity came into force. Instead of wasting the surplus orange peel, the canny Scots created the recipe for Dundee cake using the orange peel, giving