DUNDEE CAKE RECIPE MARY BERRY RECIPES

Steps:

• Preheat the oven to 150C/140C Fan/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper.
• Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy.
• Add the marmalade and mix for a few seconds. Slowly add the eggs, one at a time, beating well after each addition.
• Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined.
• Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top.
• Bake for 1½–2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
• Leave the cake to cool for 10 minutes, then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4–5 days.

Steps:

• Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight.
• Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Put a circle of baking parchment into the base of the tin, lightly grease the outer edge and then fit the prepared strip of parchment with the snipped edge in the base of the tin to line the sides of the tin. Place a second circle of baking parchment in to cover the cut part of the paper.
• Preheat the oven to 140C/275F/Gas 1.
• Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits.
• Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake for 4¼–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin.
• When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy.