Name: Dundee Cake
Yield: Serves 8–10
Cuisine: British
Ingredients: 1 lb (450 g) mixed golden and dark raisins; 6 tablespoons (90 ml) Scotch whisky; Grated zest of 2 oranges; ⅔ cup (95 g) whole blanched almonds, for decorating; ¼ teaspoon ground nutmeg; 1 cup plus 2 tablespoons (115 g) ground almonds; ½ cup (160 g) orange marmalade; Pinch of salt; 4 eggs; 2¼ cups (280 g) flour; ¼ teaspoon ground cinnamon; 1 cup (210 g) firmly packed Demerara sugar; 1 cup (225 g) butter, at room temperature, plus more for the pan

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

The Official Downton Abbey Afternoon Tea Cookbook

By Downton Abbey

Published 2020

About

Rumor has it that Mary, Queen of Scots, did not like candied cherries in her cakes, and the inception of this cake was the result of a workaround that swapped in blanched almonds for the customary stone fruit. James Keiller & Sons, a marmalade company in Dundee, Scotland, coined the name Dundee cake to describe the modern version, which it developed and began mass-producing in the mid-nineteenth century.