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.
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.