If you’re on the fence about fruitcake, this may be the dessert that gives you a different perspective. Instead of candied fruits, Dundee cake is made with freshly grated orange zest and orange marmalade. There’s more batter than fruit, so it’s much less dense. The cake is cooked over a longer period of time, which gives it a fine, delicate crumb. Because it’s not too sweet, a Dundee cake is excellent for breakfast, great for an afternoon tea, or makes a perfect dessert.
Servings: 12
Ingredients:
- • 3 cups golden raisins
- • Cold water
- • 2½ cups all-purpose flour
- • ½ cup almond flour
- • 2 teaspoons baking powder
- • 1 teaspoon salt
- • 1 cup (2 sticks) butter, softened
- • 1¼ cups packed brown sugar
- • 4 large eggs, room temperature
- • ¾ cup orange marmalade
- • 1 tablespoon grated orange zest
- • 1 cup blanched almonds
Directions:
- • Place raisins in a small bowl and cover with cold water. Let sit for 10 minutes, then drain and set raisins aside.
- • Preheat oven to 275º F.
- • Line a 9-inch round cake pan or springform pan with parchment paper and grease all sides.
- • In a small bowl, whisk together both flours, baking powder and salt.
- • In a large bowl, cream butter and brown sugar until light and fluffy, 2-3 minutes.
- • Beat in eggs one at a time until combined.
- • Stir in orange marmalade, orange zest, and soaked raisins until combined.
- • Stir in dry ingredients and mix until just combined.
- • Transfer batter to prepared cake pan and spread into an even layer.
- • Bake 1 hour.
- • Remove from oven and place almonds in a decorative pattern on top.
- • Bake an additional 45-50 minutes or until a toothpick inserted in the center comes out clean.
- • Remove from the oven and let cool 15 minutes.
- • Remove the cake from the pan to a wire rack to cool completely.
