This elaborate looking cake is a lot more simple to make than it looks! A fruit cake is topped with almonds and then glazed with marmalade.
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- 175 g unsalted butter softened, plus extra to grease
- 175 g light brown soft sugar
- 3 medium eggs, lightly beaten
- Finely grated zest 1/2 lemon
- 1/2 tsp. mixed spice
- 200 g plain flour
- 1 tsp. baking powder
- 50 g ground almonds
- 50 g coarse Seville orange marmalade, we used Mackays
- 1 Tbsp. milk
- 400 g mixed dried fruit
- 50 g blanched almonds
- Step 1Preheat oven to 160°C (140°C fan) mark 2. Grease and line a 20.5cm round springform tin with baking parchment. Next, wrap a double layer of baking parchment around the outside of the tin, securing it with string – this will help prevent the sides of the cake from over-browning.
- Step 2In a large bowl, using a handheld electric whisk, beat butter and sugar until pale and fluffy, about 2min. Gradually add eggs, beating well after each addition. Stir in the lemon zest and mixed spice.
- Step 3Sift the flour and baking powder into the bowl, add the ground almonds and fold in using a large metal spoon. Stir the marmalade to slacken, then fold into the cake mix with the milk, followed by the dried fruit in 2 additions.
- Step 4Scrape into prepared tin and smooth to level. Arrange the blanched almonds on top of the cake in concentric circles, with the tips pointing towards the centre. Bake, for 1hr 40min, or until a skewer inserted into the centre comes out clean, covering with foil after 1hr. Cool in the tin.
- Step 5Once cooled, remove from tin, peel off baking parchment and serve in slices.
GH Tip:
Dundee cake is traditionally not glazed, but if you want the top of your cake to have a shiny finish gently warm 25g of marmalade until runny, then sieve to remove the peel. Brush the sieved marmalade over the top of the cake before serving.
To store:
Store in an airtight container at room temperature for up to 5 days.
Per slice:
- Calories: 303
- Protein: 5g
- Total fat: 14g
- Saturates: 6g
- Carbs: 39g
- Total sugars: 29
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
