Name: Dundee Cake with Hot Marmalade Sauce
Yield: Makes 8 servings
Ingredients: 1 3/4 cups all purpose flour; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/8 teaspoon pumpkin pie spice; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3/4 cup plus 2 tablespoons sugar; 1 tablespoon whisky; 1 1/2 teaspoons grated orange peel; 3 large eggs; 3/4 cup golden raisins; 3/4 cup dark raisins; 3/4 cup dried currants; 1/3 cup chopped candied orange peel; 2 tablespoons orange marmalade; Whole blanched almonds; 2/3 cup orange marmalade; 3 tablespoons whisky; 4 oranges; Sweetened whipped cream

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Dundee Cake with Hot Marmalade SauceMARK THOMAS

Dundee has been synonymous with marmalade for hundreds of years. The story goes that around 1700, an enterprising Dundee housewife crafted marmalade as we know it from a boatload of bitter Seville oranges purchased by her husband from a Spanish ship stranded in the harbor. In this recipe, marmalade is gently heated with orange juice and whisky until it liquefies, then the sauce is poured over the cake.

Market tip:

High-quality candied orange peel is available at most candy shops.

Recipe notes

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