Dundee cake

Dundee cake

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

Prep: 35 mins Cook: 1 hr, 45 mins

Easy

Serves 16

A famous traditional Scottish fruitcake with cherries, sultanas and almonds, and a sweet glaze

Nutrition and extra info

Nutrition: per serving

  • kcal373
  • fat17.2g
  • saturates6.7g
  • carbs48.4g
  • sugars38.6g
  • fibre2.2g
  • protein6.3g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g blanched almond
  • 180g unsalted butter, at room temperature
  • 180g light muscovado sugar
  • zest 1 large orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp apricot jam or marmalade
  • 225g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 large eggs, beaten
  • 100g ground almond
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 500g mixed dried fruit
  • 100g whole glacé cherry

Glaze

  • 1 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tsp caster sugar

Method

  1. Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 mins then drain in a sieve and leave to dry.

  2. Preheat the oven to 180C/160 C fan/Gas Mark 4. Line a deep loose-based 20cm cake tin with baking parchment.

  3. Put the butter in a large bowl and beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and apricot jam.

  4. Sieve together the flour and baking powder. Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. If the mixture starts to curdle, stir in a little flour.

  5. Add the remaining flour and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and mix gently together.

  6. Spoon the mixture into the prepared tin and spread level using the back of a spoon. Arrange the whole almonds close together in neat circles on the top of the cake. Bake in the oven for 45 mins.

  7. Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60–80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it’s done it should have just a few crumbs attached. Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft.

  8. When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
LopaP13
26th Sep, 2014
This was my first ever attempt at a fruitcake. I also soaked the fruit for 24 hours in a mix of cherry brandy and Cointreau which I think added to the taste. I also used marmalade as I don't like apricots and managed to leave the cake for the full two days wrapped in foil. The outside was slightly overdone which made me think that it would be dry but the cake went down extremely well with my colleagues. Can't wait to try it again.
Lauren O'Hara
19th Aug, 2014
5.05
This cake was nice and easy to make. Not sure how it is going to turn out yet as it is in the oven and minus a fair bit of the mixture as it was delicious to eat before it was cooked! I used ginger marmalade. I don't like marmalade and I couldn't taste it in the mixture so I don't think it will be too sweet or over powering.
sulkybumblebee
9th Aug, 2014
5.05
My first attempt at a Dundee cake; I found this really easy to follow and even easier to eat. I should have left it longer before diving in because it was getting better as the week went on. Just getting the ingredients ready to make another one. I followed the recipe to the letter, including the cooking time and it was absolutely spot on.
mamma mia
20th May, 2014
This is a lovely cake- I often don't put the almonds on top but instead cover it with marzipan and icing (once cooked and cooled) and use as a celebration/xmas cake; definitely use marmalade as jam is too sweet
lizleicester
21st Mar, 2014
5.05
What a lovely looking cake this is. It's enjoying its 2 day rest before being taken north of the border to Scotland! (Coals to Newcastle and all that...)
Cakenut
26th Feb, 2014
This is not a Dundee cake. Dundee cake has no cherries, that's kind of the point of a Dundee cake.
barbsbaking's picture
barbsbaking
26th Dec, 2014
It's true that the traditional recipe doesn't contain glacé cherries and also true that it usually contains whisky rather than milk (unless you are strictly tee total). My friend's very Scottish mum made wonderful Dundee cake. She always used caster sugar though and the resulting crumb was quite light in colour. She used lemon zest rather than orange and she definitely added marmalade. I use her recipe but admit to adding glace cherries as I like them. If it's not strictly Dundee cake any more it's an extremely nice light fruit cake.
Thejoker01
9th Feb, 2014
This is a delicious Dundee Cake but I must say I didn't cook it for more than 1 hour as it just didn't seem to need it and was browning quite a bit at the edges the first time I cooked it with the longer time. A shorter cook time left you with a more moist cake.
cmbruessel
2nd Sep, 2013
Absolutely brilliant result! Infused the fruits with some brandy to add an extra kick and didn't leave it to sit for 2 days as it was just too irresistible but the flavour was still wonderful. Really great recipe.
sweetsuzi
12th Dec, 2012
Ive been making Dundee Cake for years. Ive never added jam to the recipe but I always squeeze the juice from the orange instead. I also add some chopped nuts to add to the flavour. The chopped nuts are usually found next to the ground almonds in most supermarkets. Cooking tip: My cookery teacher at school always made us sprinkle a teaspoon of sieved flour as soon as we added the eggs to prevent them from curdling. I always pour the eggs in gradually a few drops at a time along with a teaspoon of the sieved flour, mix gently and continue this until you've used up all the eggs, this will ensure you never curdle the mixture.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?