Dundee Cake

I've seen this cake before but haven't baked it until I saw Enola Holmes biting on a large chunk. She is eating it while sitting on a bench in a park and holding it like it's a piece of bread. BTW, Enola Holmes 2 movie is streaming on Netflix.

I don't have Dundee Marmalade but I have homemade sour orange marmalade and the rest of the ingredients. It is delicious but I find it too dry. Maybe I need to let it age a little bit more. I left the baked cake in the baking pan and covered it with tin foil for 2 days before trying it. I reduced the sugar to just ½ cup and it is still too sweet for me.

Dundee Cake

adapted from Scottish Scran blog

1¼ cups all-purpose flour plus 2 tablespoons

1 teaspoon baking powder

¾ cup room temperature butter plus extra for greasing pan

¾ cup dark brown sugar

3 large eggs, lightly beaten

1 cups dried sultanas

1 cup dried currants

5 tablespoons Seville Orange marmalade

zest of 1 orange

blanched almonds for decoration

• Pre-heat oven to 300°F.
• Lightly butter bottom and sides of a 7-inch springform pan. Line with parchment paper; set aside.
• In a small bowl, whisk together 1¼ cups​ flour and baking powder; set aside.
• In a medium bowl, cream the butter and sugar together with a hand held beater.
• Add the eggs and 2 tablespoons flour. Beat on low.
• Add in the dried fruits, marmalade, and orange zest. Mix just until blended. Do not overmix.
• Spoon into the prepared pan, smooth top, and decorate top with blanched almonds.
• Bake for 1½ to 2 hours. Cover with aluminum foil after 1 hour to prevent over browning.
• Remove foil and discard.
• Cool cake in the pan on a wire rack.
• When completely cooled, cover with 2 layers of foil and leave for 2 days before slicing.