Totally authentic tasting and very nostalgic! I chose this recipe as I was baking a cake that needed to last in a container for nearly a week, and it also needed to travel well. This was ideal; fruit cakes are famous for lasting well and this one was no different. I actually didn't use marmalade (so I know that it technically wasn't a proper Dundee cake), I used a locally made three-berry jam which worked out so well. I used a six-inch tin and adjusted the quantities accordingly as I was only serving a small group. This is a rich cake, so you won't need much of it. Goes really nicely with vegan whipped cream and a few fresh berries.
