Whisky and Marmalade Dundee Cake

1

Preheat your oven to 160°C (320°F). Grease a deep 20cm (8-inch) round cake tin and line the bottom and sides with parchment paper.

2

In a large mixing bowl, beat the softened butter and light brown sugar together until the mixture is pale and fluffy (about 3-4 minutes).

3

Add the eggs one at a time, adding a spoonful of the flour with each egg to prevent the mixture from curdling. Beat well after each addition.

4

Gently fold in the remaining flour and the baking powder until just combined.

5

Stir in the orange marmalade, orange zest, whisky, and the mixed dried fruit until evenly distributed throughout the batter.

6

Spoon the mixture into the prepared tin and level the surface with the back of a spoon.

7

Carefully arrange the blanched almonds in neat concentric circles over the top of the cake. Do not press them down too hard.

8

Bake in the center of the oven for 1.5 to 1.75 hours. Check after 70 minutes; if the top is browning too quickly, cover loosely with foil.

9

The cake is done when a skewer inserted into the center comes out clean. Remove from oven.

10

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Ingredients