Dundee cake

Method

Cream butter and sugar together until pale and fluffy, then beat in eggs one at a time, adding a little flour if the mixture shows signs of curdling. Fold in the flour, baking powder and salt along with the mixed dried fruits, candied peel, ground almonds and milk until fully combined. Pour into a 20cm round cake tin lined with baking paper and smooth the top. Arrange whole blanched almonds on top in concentric circles, pressing them lightly into the mixture. Brush with warmed honey or jam. Bake at 160C for 2.5 to 3 hours until a skewer inserted into the centre comes out clean, covering loosely with foil if browning too quickly. Cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.