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This classic cake has a deliciously buttery flavour and slightly crumblier texture than a rich fruit cake. Traditionally there are no glace cherries included (the cake dates back to the time of Mary Queen of Scots, who allegedly wasn’t a fan of them), but if you fancy being a little rebellious, add 25g halved glace cherries in with the dried fruit. We’ve added a little spice too, to add a warming flavour, but you can omit it if you want to make a true Dundee cake.

This elaborate looking cake is a lot more simple to make than it looks! A fruit cake is topped with almonds and then glazed with marmalade. 

unsalted butter softened, plus extra to grease

coarse Seville orange marmalade, we used Mackays

Dundee cake is traditionally not glazed, but if you want the top of your cake to have a shiny finish gently warm 25g of marmalade until runny, then sieve to remove the peel. Brush the sieved marmalade over the top of the cake before serving.

Store in an airtight container at room temperature for up to 5 days.