Dundee cake

Dundee cake

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(26 ratings)

Prep: 35 mins Cook: 1 hr, 45 mins


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



    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



    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


  • 1 tbsp milk



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

  • 2 tsp caster sugar


  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.

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Comments, questions and tips

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Anna Clover's picture
Anna Clover
30th Dec, 2019
My boyfriend and I are just following off the last crumbs of this delicious cake, which managed to last a couple of weeks. I added a few chopped apricots as I just happened to have some knocking around, and soaked some of the sultanas in brandy. For the future I might replace the milk with more brandy, for extra booziness. I also found that this cake freezes well. A winner.
19th Jul, 2019
This is my favourite fruit cake recipe. I don't usually bother with the almonds on the top unless it's a special occasion. The cake is still delicious and almost impossible to keep the family off it for 2 days. I had to rescue a still warm cake from my daughter and a very big knife!
28th Dec, 2018
I can't believe that I made a fruit cake this good! Fantastic recipe. Followed to the letter. Used a good quality marmalade - the orangey taste in the cake was lovely. Very good substitute for a classic Christmas cake.
17th Dec, 2018
Made mine as a Christmas cake and it had to be dairy free which is surprisingly easy (just use soya margerine). I soaked the fruit for 24 hours in a glug (150ml of brandy but otherwise followed the recipe which worked really well. Roll on Christmas when I can taste the result!
1st Sep, 2017
Tasty cake, but easy to overcook it.
19th Dec, 2015
At the time of writing this comment, the recipe says to cook at 170C / Gas Mark 5. 170C is actually equivalent to Gas Mark 3, not Gas Mark 5. Based on the long cooking time I baked the cake at Gas Mark 3 and after the time specified in the recipe it was fully baked, brown and firm on the edges. I'm glad I didn't cook at Gas Mark 5. I've emailed the site editors suggesting they check/amend the cooking temperature. My cake is currently resting for the recommended two days, so I can't comment on the taste!
27th Oct, 2015
I love fruit cakes, but this has to be the best one I have ever tasted. I only had a fork to mix all the ingredients, but it came out perfectly. I did use more whole cherries because I love them. Will be baking this one regularly. Thank you so much.
7th May, 2015
I'm not the greatest baker and normally not keen on fruit cake, but I made this for my husband's birthday and it turned out wonderfully. Truly delicious and easy to make!
Mimi Fontaine's picture
Mimi Fontaine
25th Apr, 2015
Absolutely delicious cake. I'd never made a rich fruit cake before and was a bit apprehensive but this recipe is really simple and the result is fantastic. Go for it!
4th Nov, 2014
Only 10 degrees between gas mark 5 and gas mark 2? I think you mean GM3 rather than GM5. Our family recipe involves two "feeds" of whisky/brandy applied to holes in the base in the days/weeks after baking - it tastes better and helps the dryness which it can be prone to. I keep meaning to presoak the fruit in whisky but forget. I understand the marmalade with the Dundee connection, but it seems a bit weird. I'd prefer an orange and lemon to a big orange, and I like a pinch of mixed spice.


ursula Fleming's picture
ursula Fleming
17th Oct, 2018
Can I make a nut free version? What would you put in instead and what decoration would work?
goodfoodteam's picture
23rd Oct, 2018
Thanks for your question. Yes, you can. Leave out the whole almonds and replace the ground almonds with an extra 75g plain flour. It will change the texture a little but still give good results. As for decoration, you could add crystalised fruit as in this recipe: https://www.bbcgoodfood.com/recipes/1194/orlando-murrins-deluxe-christmas-cake
14th Oct, 2015
I seem to be having trouble with the fruit falling to the bottom of the cake. Has someone an answer to this. Mick.
18th Dec, 2015
Dust the fruit with flour before adding it.
18th Sep, 2015
When you say: dried fruit, what is it: raisins , sultanas...?
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