Dundee Cake

This Scottish cake is a true classic that has stood the test of time!

As the story goes, the Dundee cake was created in the late 1700s by the Dundee based company Keiller, as a sideline to their very successful marmalade making business. The original recipe contained only sultanas and naturally, lots of orange peel.

I’m not a big fan of peel but I love citrus, so my version of this timeless fruit cake has orange and lemon zest, plus a few spoonfuls of orange marmalade.

The original recipe didn’t include cherries, but I just love them in fruit cake so I include them. If you would rather stick to tradition, just omit them and add another 50g sultanas.

Dundee cake isn’t as rich as a Christmas fruit cake – think buttery, light sponge studded with juicy, whisky soaked dried fruits and topped with crunchy almonds. No wonder it’s still going strong – it’s a fabulous cake.

Dundee Cake

You will need:

Deep 20cm round cake tin, buttered and the bottom and sides lined with baking paper

For soaking the fruits: (optional)

75ml whisky or orange juice

175g sultanas

175g raisins

50g cherries, rinsed and halved

Place the dried fruit in a medium sized bowl and pour over the whisky or orange juice. Cover and leave to soak for a couple of hours.

150g soft butter

150g caster sugar

3 large eggs

250g plain flour

1 tsp baking powder

Zest of one lemon

Zest of one orange

3 tbsp orange marmalade

50g ground almonds

50g whole blanched almonds

Preheat the oven to 180C/150C fan.

In a large bowl, cream the butter and sugar together until light and fluffy. Slowly add the eggs, one at a time and beating well after each addition. Sift together the flour and baking powder and fold into the creamed mixture. Fold in the soaked dried fruits, lemon and orange zest, orange marmalade and ground almonds. Pour the mixture into your lined cake tin and decorate the top with the blanched almonds.

Bake for 1 hour 30 minutes2 hours (start checking the cake after 1 hour 30 – mine was ready after 1 hour 40) or until a skewer inserted in the middle comes out clean. Leave to cool completely in the tin.


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