This delicious Dundee cake is packed with dried fruit and candied peel, then topped with whole toasted almonds. Perfect for Christmas!
Ingredients
- raisins: 1 cup
- currants: 1 cup (dried)
- candied citrus peel: 0.33333 cup (diced)
- candied cherries, quartered: 0.33333 cup
- orange zest: 2 Tbsp (grated)
- all-purpose flour: 2 cups (divided)
- butter: 1 cup (softened)
- white sugar: 1 cup
- eggs: 4 piece
- ground almonds: 1 oz
- baking powder: 1 tsp
- whole almonds: 0.5 cup
- corn syrup: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.
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Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
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Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light. Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit. Pour batter into the prepared pan.
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Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
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Turn the oven up to 350 degrees F (175 degrees C).
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Toast almonds in the preheated oven until lightly browned, about 5 minutes.
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Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.
