Authentic Dundee Almond Cake Recipe - The Cook's Cook

Ingredients

• 118 ml (½ cup) raisins, soaked in Scotch whisky, dark rum or brandy
• 237 ml (1 cup) glacéed cherries, halved, soaked in Scotch whisky, dark rum or brandy
• 156 ml (2/3 cup) candied peel, soaked in Scotch whisky, dark rum or brandy
• ½ lb butter (2 sticks), softened (plus extra for greasing)
• 300 grams (2½ cups) all-purpose flour, plus additional for flouring pan
• 95 grams (½ cup) superfine sugar
• 106 grams (½ cup) dark brown sugar
• Finely grated zest of 1 orange
• 30 ml (2 tablespoons) Dundee marmalade
• 15 ml (1 tablespoon) heavy cream
• 7.5 ml (1½ teaspoons) baking powder
• Pinch of salt
• ½ cup ground almonds (or almond meal), packed
• 4 large eggs
• 5 ml (1 teaspoon) almond extract
• 30 ml (2 tablespoons) Scotch whisky, dark rum or brandy
• 40 or so blanched whole almonds
• 30 ml (2 tablespoons) milk or cream
• Scotch whisky, dark rum or brandy for “dousing”