It's cake time again ~ not a cake laden with marzipan and icing, but a buttery fruit cake studded with whole almonds, a traditional Dundee cake. I shared my Wee Whisky Doused Hogmanay Dundee Cakes with you last year, and they are brilliant little Dundee style cakes, however, I gave them all away as gifts this Christmas and the family revolted about the lack of cake, so I made this rather large Dundee cake for New Year.
Dundee Cake is a light fruit cake, first made by the Scottish marmalade company, Keiller’s, in the nineteenth century. It is the perfect bake for those who yearn for a treat somewhere between a Christmas cake and a sponge – not too rich, but not overly light and airy. As with most of my creations, this recipe stays true to tradition and is decorated with concentric circles of blanched almonds
Dundee Cake Recipe - Dundee cake is a traditional Scottish cake that dates back to the nineteenth century. It is a basic fruit cake that uses sultanas and raisins and is flavoured with lemon peel. What I like about this recipe is that you can use whatever dried fruits you like including apricots, cherries and blackcurrants (obviously if you do, it won’t be a Dundee cake anymore).