Dundee Cake


Here’s a bonny fruit cake for christmas.


Although I’ve swayed from the usual almond-only decoration, the cake itself is full of tradition, and that means full of raisins, currants and mixed peel.


I’ve followed a lovely recipe by Katie Stewart, as found in The Complete Book of Bread and Baking by Linda Collister and Anthony Blake.


Of course, this wouldn’t be a Dundee Cake without the baked-on almonds, but to go further, on top of a sugar and milk glaze, I’ve added angelica strands together with sliced glace cherries, both red and gold.


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