Dundee Cake

Steps

1. Begin by placing almonds in a small bowl and covering them with boiling water. Let them sit for 5 minutes, then drain and allow to dry.
2. Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Prepare a deep, loose-based 20cm cake tin by lining it with baking parchment.
3. In a large bowl, cream together butter until soft, then add muscovado sugar and beat until the mixture is light and fluffy. Stir in the orange zest and apricot jam.
4. In a separate bowl, combine plain flour and baking powder. Gradually add the eggs, mixing well after each addition. If the batter begins to curdle, incorporate a bit of flour.
5. Mix in the rest of the flour and ground almonds until well combined. Add the milk and gently fold in the dried fruit and glace cherries.
6. Spoon the batter into the prepared cake tin, smoothing the top with a spoon. Arrange the whole almonds on top in neat circles.
7. Bake in the oven for 45 minutes. Then reduce the temperature to 160°C (140°C fan) or Gas Mark 3 and continue baking for an additional 60 to 80 minutes. Check for doneness by inserting a skewer; it should come out with a few crumbs.
8. Once baked, remove the cake from the oven briefly. In a small saucepan, combine milk and caster sugar, heating gently until the sugar dissolves. Brush this mixture over the top of the cake, then return it to the oven for 2-3 minutes.
9. Allow the cake to cool in the tin before removing it. Once cooled, wrap it in foil and let it sit for at least 2 days before slicing to enhance the flavors.