Dundee Cake originated in the city of Dundee in Scotland, also famous for its marmalade. Candied orange peel and orange rind are used in the making of this popular fruit cake which is easily recognized by the circle of blanched almonds on the surface. Recipe makes one 8 inch cake.

1/2 lb. butter
Grated rind of 1 lemon
Grated rind of 1 orange
8 oz. caster sugar
5 oz. raisins
5 oz. currants
5 oz. sultanans
4 oz. mixed candied peel
11 oz. self-rising flour
Pinch of salt
2 oz. ground almonds
4 eggs
2 tbsp. brandy or dark rum
2 oz. blanched almonds, halved
2 tbsp. milk

Cream the butter and gradually work in the citrus rind. Add the sugar and cream together until pale, light and fluffy. Place the raisins, currants, sultanas and mixed peel in a bowl. Sift the flour with the salt and add 2 ounce of it to the dried fruit. Mix well to ensure that they are completely covered in flour.

Add the ground almonds to the butter and sugar, mix well, then gradually add the eggs one at a time, beating well after each addition. Gradually fold in half the remaining flour, then add the fruit little by little. Fold in the remaining flour, then add the brandy. Spoon the mixture into a buttered 8 inch round cake tin and smooth the surface. Dip the blanched almonds into the milk, then arrange them in circles on the top of the cake.

Bake in the center of the oven at 325 F. for 2 - 2 1/2 hours. The cake is cooked when a small skewer inserted into the center comes out clean. Cool in the tin for 10 minutes then turn out on to a wire rack and leave until cold.