Scottish Dundee Cake with Whisky-Soaked Fruit and Almond Top

What you need

• 150 g (1 cup) raisins
• 150 g (1 cup) currants
• 60 g (2 oz) candied mixed citrus peel, chopped
• 1 orange, zest only, finely grated
• 3 tbsp whisky, brandy also works
• 175 g (1 1/2 sticks) unsalted butter, softened
• 175 g (3/4 cup plus 2 tbsp) golden caster sugar
• 4 large eggs
• 175 g (1 1/3 cups) plain flour
• 1 tsp baking powder
• 1 tsp ground mixed spice, or 1/2 tsp cinnamon plus pinches of nutmeg and clove
• 90 g (3/4 cup) ground almonds
• 100 g (2/3 cup) whole blanched almonds

Method

Restated from the original video

1. 1

   Tip the raisins, currants, peel, orange zest and whisky into a bowl. Stir, cover and leave for 1 hour, stirring once, until the raisins and currants have soaked up most of the liquid.

2. 2

   Heat the oven to 150 °C (300 °F). Grease a deep 20 cm (8 in) round tin and line the base and sides with baking parchment.

3. 3

   Cream the butter with the sugar until pale and fluffy, 3-4 min.

4. 4

   Lightly beat the eggs in a jug. Add them a little at a time, beating well after each addition. If the mixture starts to split, beat in a spoonful of the flour.

5. 5

   Add the flour, then the baking powder, spice and ground almonds, and fold gently until no dry streaks remain.

6. 6

   Fold in the soaked raisins, currants and peel along with any whisky left in the bowl.

7. 7

   Scrape the batter into the tin and level it, leaving a slight dip in the centre. Press the whole almonds into the top in tight concentric circles.

8. 8

   Bake for 1 hour, then cover the top loosely with foil so the almonds do not darken too much.

9. 9

   Bake 45-60 min more, until the top is firm and a skewer pushed into the centre comes out clean.

10. 10

    Cool in the tin for 1 hour, then lift out onto a wire rack and cool completely.

11. 11

    Wrap the cooled cake in parchment and foil. It slices more cleanly and tastes better after a day or two.

Imported from goodto.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.