Name: Dundee cake with a twist of marmalade
Ingredients: 3 tbsp BFS seville marmalade; 175 g softened butter; 175 g light brown sugar; 3 eggs; 225 g self-raising flour; 25 g ground almonds; 400 g mixed dried fruit; 75 g glacé cherries; 1 tsp ground mixed spice; 2 tbsp whisky or milk; 1 tsp granulated or caster sugar, to decorate; 40 g blanched almonds to decorate

AuthorJess

Curiously Dundee Cake, from the birthplace of marmalade as we know it, doesn't contain any. Legend has it that local grocer James Keiller, after being so successful with his purchase of shipwrecked Seville oranges, needed another product to justify building his new marmalade factory - so he invented the Dundee Cake. Original recipes call for mixed peel, but no marmalade. Over the years, many (including the Hairy Bikers) have made the logical addition. We've been experimenting and adding a tablespoon of marmalade to the batter (as well as the glaze) brings an almost Christmas Cake richness to what is otherwise a light fruit cake.

Yields1 Serving

3 tbsp BFS seville marmalade

175 g softened butter

175 g light brown sugar

3 eggs

225 g self-raising flour

25 g ground almonds

400 g mixed dried fruit

75 g glacé cherries

1 tsp ground mixed spice

2 tbsp whisky or milk

1 tsp granulated or caster sugar, to decorate

40 g blanched almonds to decorate

Preheat oven to 150C/140C Fan/Gas 2. Grease and double-line a 20cm deep cake tin.

Beat butter and sugar until light and fluffy. Mix in marmalade, then add eggs one at a time, beating well.

Slowly mix in flour, almonds, spices, dried fruit, and cherries. Stir in whisky or milk.

Spoon into tin, smooth the top, and arrange almonds in circles.

Bake for 1½–2 hours until firm and golden (a skewer should come out clean).

Cool for 10 minutes, then remove from tin and peel off paper. Top it off with a marmalade glaze to give it that beautiful glossy finish. Cool on a wire rack, and store in a tin for up to 5 days.

Ingredients