Marmalade sharpens the dried fruit flavours, while a crown of almonds makes this a bake fit for a queen
I never considered myself a fruitcake person until I met Dundee cake. And I’d never thought that adding more fruit, in the form of marmalade, to an already very fruity cake would be the thing that would have me coming back just to “tidy the edges”. Legend has it that Mary, Queen of Scots did not like glacé cherries, so the Dundee cake, topped with blanched almonds instead, was created especially for her. I agree with her on the almonds, and with another queen, Marie Antoinette, on her immortal words, which seem very fitting for Christmas: “Let them eat (Dundee) cake.”
