Dundee Almond Cake

Dundee Almond Cake is a Scottish almond topped cake that emerged in the late 18^th century and proliferated in the 19^th.  The fruit can be soaked just a day in advance of baking. It is an excellent Christmas or other festive dinner dessert.

Nigella Lawson suggests one “feed” the Dundee cake with “good Scottish Malt Whisky” the same as one would a “traditional” fruitcake.

1. 1. At least one day before baking, soak the raisins, glacéed cherries, and candied peel in Scotch whisky, dark rum or brandy.

2. To bake the Dundee Cake, heat the oven to 163°C (325°F).  Lightly grease and flour a 23 cm (9 inch) round springform pan. Cream butter and superfine and dark brown sugars together until pale, light and fluffy. Add the orange zest, Dundee marmalade, and cream. Drain well the raisins, glacéed cherries, and mixed peel.

3. Mix the flour, baking powder and salt and add 118 ml (½ cup) to the drained dried fruits. Mix well so that the fruit is well coated to prevent them from sinking to the bottom of the cake. Add ground almonds to the butter mixture. Gradually add eggs one at a time, beating well after each addition. Mix in half the remaining flour; gradually add the fruit, mixing well with each addition. Fold in the remaining flour and any of the left over fruit-coating flour. Add almond extract, and spirit of choice.

4. Spoon the mixture evenly into the baking pan and smooth the surface. Dip blanched almonds in milk and arrange decoratively in concentric circles around the top of the cake. (If using a pan with a molded bottom, place the almonds in the pan first; once baked, the bottom became the top. )

5. Bake until the tester inserted into the center comes out clean, about 2 hours. Cool in the pan for 15 minutes, dousing with your spirit of choice while cooling. Turn the Dundee Cake out onto a wire rack and cool completely. Feed the cake with an occasional dousing until ready to serve.