Dundee Cake

Preheat oven to 325°F (165°C). Prepare an 8x3-inch round cake pan by greasing it generously and lining the bottom with parchment paper. (5 minutes)

In a mixing bowl, combine the raisins, currants, candied peel, glacé cherries, and orange zest. Dredge the mixture with 1/3 cup of the flour, ensuring each piece is lightly coated. This will prevent the fruit from sinking to the bottom of the cake during baking. (10 minutes)

In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender cake. (8 minutes)

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. The mixture should be light and airy. (5 minutes)

In another bowl, whisk together the remaining 1 2/3 cups of flour, ground almonds, and baking powder. Gently fold this dry mixture into the butter and egg mixture in stages, being careful not to overmix. (7 minutes)

Fold in the fruit mixture until evenly distributed throughout the batter. (3 minutes)

Pour the batter into the prepared cake pan and spread evenly. (2 minutes)

Bake in the preheated oven for approximately 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake begins to brown too quickly, tent it loosely with foil. (90 minutes)

Remove the cake from the oven and let it cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)

While the cake is cooling, increase the oven temperature to 350°F (175°C). Spread the whole almonds on a baking sheet and toast in the preheated oven for 5-7 minutes, or until lightly golden. Watch carefully to prevent burning. (7 minutes)

Once the cake is completely cool, heat the corn syrup in a small saucepan or microwave until fluid. Brush the top surface of the cake with the corn syrup. (3 minutes)

Arrange the toasted almonds on top of the cake in a decorative pattern. The corn syrup will help them adhere to the surface. (10 minutes)