Dundee Marmalade Cake

Dundee became famous for its marmalade in the eighteenth century.  Even the dark light textured fruitcake named after the city used to contain marmalade, and now candied orange peels are included as a reminder of this.

1/2 pound butter, softened
1 cup brown sugar
5 eggs, beaten
2 1/2 cups flour
1 teaspoon baking powder
1 cup golden raisins
9 oz. whole blanched almonds
16 oz. candied orange peel
fresh grated rind of 2 oranges
pinch of salt

Butter and line two 3 x 8" nut bread tins with baking parchment or wax paper.  Cream the butter and sugar together.  Sift flour, salt, and baking powder together. Gradually beat in eggs and flour mixture alternating each.  Stir in raisins, almond, orange peel , and orange rind.

Divide batter between the tins and smooth the surface.  Garnish with additional almonds if desired.

Bake at 300º F for 2 hours, or until toothpick inserted in the center of the cake comes out clean.  Cool in Pan.

Slice 1/2 inch thick and serve with warm Marmalade mix with a little vanilla ladled over the top.

Sources:  Ritz Tea, p 49; Having Tea p. 64, Afternoon Tea p.5.