Gugelhupf (Bundt Cake) vs Dundee Cake

Both cakes start from the same creamed base of butter, sugar and eggs, lifted with baking powder, yet they head in different directions. The Gugelhupf loosens its batter with milk, brightens it with lemon zest, folds raisins and slivered almonds through the crumb, bakes in a fluted Bundt pan and finishes under a snowy dusting of powdered sugar. The Dundee Cake skips the milk, packs in a generous 300g of mixed dried fruit with orange zest, and bakes slowly at a low temperature. Its almonds stay whole, pressed in decorative circles across the top.