Monday, December 7, 2020



This cake is also Scottish cake, traditionally malt whiskey would be used to flavor the cake. However, if whiskey isn't your drink, feel free to use brandy or even sherry.



  • 5 Tbsp Dundee Marmalade with Peel
  • 180g Unsalted Butter
  • 1 tsp Baking Powder
  • 180g Brown Sugar
  • Zest of 1 Orange
  • 225g Plain Flour
  • 175g Currants
  • 3 Large Eggs
  • 175g Raisins



  1. Pre-heat the oven to 150C / 300F.
  2. Cream the butter and sugar together in a large bowl.
  3. In another bowl, crack the 3 large eggs and whisk together.
  4. Measure out the flour that you’ll need to use and then add a tablespoon or two along with the eggs to the creamed butter and sugar. This helps the eggs to not curdle when you mix it together.
  5. Slowly fold in the remaining flour.
  6. Once your mix has begun to come together add the currants and sultanas as well as the marmalade. Then, grate your orange adding the zest to the rest of the ingredients and fold it all into the mixture.
  7. Grease or line your cake tin, we greased the sides with butter and cut parchment paper for the base, this worked well.
  8. Pour your mix into your cake tin and smooth the top with the back of a spoon.
  9. Decorate with blanched almonds, usually in circles starting from the outside and working into one solo nut. Take care to lightly lay the almonds on the batter rather than pushing them into the mix.
  10. Put in the centre of the preheated oven for 1.5 - 2 hours. If it starts to brown too quickly you can put some tinfoil over the top of the cake tin.
  11. Remove and allow to cool in the cake tin for around 10 minutes before removing and placing on a rack to cool further. Enjoy your cake!