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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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.
cupcakewales's picture
11th Nov, 2012
I shall be making this as it is tradition to have this cake for christmas,my nan and my mum made this every year....
17th Jun, 2012
I made this cake for fathers day. It's turned out very well.
6th May, 2012
I made this with homemade marmalade which didn't make it too sweet at all. It's the best fruit cake I've made will definitely make this again.
4th May, 2012
I've been wanting to make a fruitcake for ages, but been too scared to try! I gave this a go and it turned out pretty well (I used St Dalfour Apricot jam, and only used 2 tbsp because of the comment above - I didn't think it was too sweet). The fruit didn't sink to the bottom as I've heard can happen, and it tastes pretty good. The only problem I had was that I overcooked the outside. I think I've seen other recipes where you wrap paper around the outside of the tin or something - does anyone know if that would work?
barbsbaking's picture
26th Dec, 2014
Yes that would work. A double or triple layer of newspaper or brown paper wrapped round the outside of the tin and tied with string will insulate the side of the cake and help to prevent over cooking whilst the centre continues to firm up.
1st May, 2012
Moist, but the jam makes it way too sweet. I would leave that out if I made it again.


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