Dundee Cake is a traditional light Scottish fruit cake. It is instantly recognisable with its trademark pattern of blanched almonds on top. It’s absolutely delicious and is very easy to make.
I love a good fruit cake recipe and a Scottish Dundee cake is one of the best! There are hundreds of recipes online for this traditional Scottish cake – this version is adapted from a Delia Smith recipe.
A slice of this light, crumbly fruit cake makes a delicious afternoon treat with a cup of tea.
why is it called dundee cake?
As the story goes, this light fruit 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 instead, plus a few spoonfuls of orange marmalade. However if you wish to add some dried peel, please do.
The original recipe didn’t include cherries – apparently Mary Queen of Scots despised them so they weren’t included! I love cherries in fruit cake but they just don’t seem quite right here. But if you want to add them, please feel free!
what’s the difference between dundee cake and a fruit cake?
A Dundee cake isn’t as rich as a Christmas fruit cake – think buttery, light, fruit fruit cake studded with whisky soaked dried fruits and topped with crunchy almonds. No wonder it’s still going strong – it’s a fabulous cake.
how long will a dundee cake keep for?
Wrapped in a layer of baking parchment or greaseproof paper, this fruit cake will keep for a good couple of weeks. However, It is at its best within a week of baking.
more scottish recipes to try
So what are you waiting for? Get the oven on and let’s get baking this delicious Dundee cake!
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- Deep 20cm round cake tin, buttered and the bottom and sides lined with baking paper
- For soaking the fruits: (optional, but if you feel your dried fruit isn't plump enough it's worth doing)
- 75 ml whisky or orange juice
- 175 g sultanas
- 175 g raisins
- 50g mixed peel (optional)
- 150g soft butter
- 150g caster sugar
- 3 large eggs, beaten
- 250g plain flour
- 1 teaspoon baking powder
- pinch of salt
- finely grated zest of one lemon
- finely grated zest of one orange
- 3 tablespoons orange marmalade
- 50g ground almonds
- 50g whole blanched almonds
- If you're soaking the fruit, place the sultanas, raisins and mixed peel if using in a medium bowl. Pour over the whisky or orange juice and stir. Cover the bowl and leave for a minimum of two hours or overnight.
- Preheat the oven to 180C/150C fan. Grease and line a deep 20cm round cake tin, making sure the baking paper comes above the top of the cake tin by about 4cm.
- Cream the butter and sugar together for about 5 minutes or until the mixture is very light and fluffy. Slowly add the beaten eggs, a little at a time and beating well after each addition.
- Sift together the flour, baking powder and salt 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 1/2-2 hours or until the a skewer inserted in the middle of the cake emerges clean.
- Place the cake on a wire cooling rack and leave to cool completely in the tin before slicing.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgSodium: 214mgCarbohydrates: 64gFiber: 3gSugar: 39gProtein: 7g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.