Pre-heat the oven to 170°C / 150°C (fan oven) / 340°F / Gas Mark 4

First of all sift the flour and baking powder into a large mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.

Then simply add the butter, caster sugar and eggs, and, using an electric hand whisk, combine them for about 1–2 minutes until you have a smooth dropping consistency. If it seems too dry, add a dessertspoon of milk.

Next fold in all the other ingredients: currants, sultanas, cherries, mixed peel, ground almonds and orange and lemon zest. Now spoon the mixture into the prepared cake tin, spreading it out evenly with the back of the spoon. Then carefully, arrange the whole almonds in concentric circles over the top. Drop them on very lightly (if you press them down too hard they will disappear during the cooking).

Place the cake near the centre of the oven and bake for 1 hour 45 minutes or until the centre is firm and springy to touch. Allow it to cool before taking it out of the tin. Dundee cake keeps very well in an airtight tin and tastes better if it’s kept a few days before cutting.