Dundee Cake with Hot Marmalade Sauce
Dundee Cake with Hot Marmalade Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 300°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 300°F.
Butter 8-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper.
Sift flour, baking powder, salt, and spice into medium bowl.
Using electric mixer, beat butter, sugar, whisky, and grated orange peel in large bowl until fluffy.
Beat in eggs 1 at a time.
Stir in dry ingredients, then all dried fruits and candied peel.
Transfer batter to prepared pan.
Bake cake 1 hour.
Remove cake from oven.
Brush top with 2 tablespoons marmalade.
Arrange almonds around edge, pressing lightly to adhere.
Bake cake until tester inserted into center comes out clean, about 20 minutes longer.
Cool cake completely in pan on rack. (Can be made 3 days ahead.
Cover; store at room temperature.) Turn cake out of pan; peel off parchment.
Place upright on plate.
Combine marmalade and whisky in medium saucepan.
Cut all peel and white pith from oranges.
Working over bowl to catch juices, cut between membranes, releasing orange segments.
Add 2 tablespoons orange juice from bowl to saucepan.
Stir over medium-low heat until marmalade melts and sauce is heated through, about 5 minutes.
Transfer sauce to serving bowl.
Serve cake with warm sauce, orange segments, and whipped cream.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.