Dundee Cake
Servings: 12 pieces

3 cups golden raisins
Cold water
2-1/2 cups all-purpose flour
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) butter, softened
1-1/4 cups packed brown sugar
4 large eggs, room temperature
3/4 cup orange marmalade
1 tablespoon grated orange zest
1 cup blanched almonds

Place raisins in a small bowl; cover with cold water. Let sit 10 minutes. Drain; discard water. Set raisins aside.

Preheat oven to 275°. Line a 9-in. round high-sided cake or springform pan with parchment paper; grease all sides.

In a small bowl, whisk together flours, baking powder and salt. In a large bowl, cream butter and brown sugar until light and fluffy, 2-3 minutes. Beat in eggs, one at a time, until combined. Stir in orange marmalade, orange zest and soaked raisins until combined. Stir dry ingredients into the wet ingredients until just combined. Transfer to the prepared cake pan; spread into an even layer.

Bake 1 hour; remove from the oven. Place almonds in a decorative pattern on top. Return cake to the oven; bake an additional 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven; let cool 15 minutes. Remove cake from the pan to a wire rack to cool completely.