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Dan Lepard has a bake-a-long right now - Having baked already a Dundee Cake, im really looking forward to Dan's recipe!

As for now, I gathered and weighed the ingredients and lined the baking pan with baking paper.

I took dried apricots, dates, raisins and dried cherries for the dried fruit. Didn't know that peel counts as dried fruit ... No hint that the dried fruit had to be diced into cubes. Getting behind time.

I now substituted some of the dried apricots and dates with some candied lemon and orange peel. Dough almost done!

The Dundee Cake is in the oven now!

Had a cup of tea now. Cake is still in the oven, but now decorated with blanched almonds:

And - tatata - here it is: my final Dundee Cake. I realised after baking it, that my ceramic dish was only 17 cm in diametre ... So I got a higher Dundee Cake but it baked much longer than suggested.

An now: The first slice of Dundee Cake in the morning. It's already very delicious, fruity and I really love the roasted and slightly sweet (thanks to brushing with milk and sugar) aroma.

Here's the recipe with my comments:

Ingredients

175g unsalted butter, softened, or dairy-free margarine (if it comes directly out of the fridge you can microwave it for 1 minute, depending on your microwave. The butter shouldn't be completely melted)

150g caster sugar, plus extra for the top

Finely grated zest of an orange

250g plain flour or gluten-free flour mix

3 large eggs (or egg replacer)

100g marmalade or apricot preserve (I took marmelade)

100g ground almonds, hazelnuts or walnuts (I chose almonds)

375g mixed dried fruit, finely chopped ("chopped" was missing in the recipe) - be creative if you like (I had dried apricots, dates, raisins, cherries and citrus and orange peel - because looking at Dan's photos he had peel in it even if peel normally doesn't count as "dried fruit")

200g glacé peel or cherries - less if you prefer (only had 100 g)

1 tsp baking powder

100g blanched almonds for the top

Tools needed: baking paper, a 20cm round or 18cm square deep cake tin, aluminium foil, a mixing bowl, a wooden spoon and a strong arm (or an electric mixer), scales, a little milk.

Mix butter and sugar until fluffy and light. Stir in orange zest and about a third of the flour.

Beat in the eggs one by one, then add the marmelade (or preserve).

Add the ground nuts (almonds in my case), then add the remaining flour and the baking powder.

Finally stir in the dried fruit and the cherries.

Line a 20 cm (diametre) cake tin with baking paper and spoon the mixture into the tin. Smooth the mixture with wet spatula - works best for me.

Bake for 45 minutes at 170° C. Remove from the oven and dekorate it with the blanched almonds. Let it bake for anouther 60 to 90 minutes at 150° C. You might use a cake tester to see whether the cake is almost done or still needs some time.

Mix 1 tbs of milk with 1 tbs of castor sugar (i took confectioner's sugar) and brush this mixture over the top of the cake. Bake another 10 minutes.

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Baking Recipes

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Chocolate Cupcakes
Peanut Caramel - ideal for topping brownies and icecream
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Chocolate Chunkers - to die for chocolate cookies
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Bread

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Dessert Recipes

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Oriental Rice Pudding
Blueberry Sour Cream Icecream
Chocolate Pudding
Panna Cotta with Rosmary and Lavender
Chocolate Honey Caramels
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Napkin Folding

The Napkin Rose
The Napkin Pouch