Dundee Cake
This traditional Dundee Cake is a Scottish fruit cake packed with sultanas and citrus peel, finished with its signature almond topping. A lighter alternative to Christmas cake - an easy, classic bake.
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Servings: 8
INGREDIENTS
- 50 g Blanched Almonds (approx.)
- 200 g Margarine or Butter (softened)
- 200 g Soft Dark Brown Sugar (Dark Brown Sugar)
- 3 Free-range Eggs
- 175 g Currants
- 150 g Raisins
- 150 g Sultanas
- 75 g Mixed Peel (Candied Peel)
- Zest of 1 Orange
- 200 g Plain Flour (All-purpose Flour)
- 1 tsp Mixed Spice (Pumpkin Spice)
- ½ tsp Salt
EQUIPMENT
- 20cm (8-inch) Round Cake Tin
INSTRUCTIONS
- Preheat your oven to 150°c (130°c for fan-assisted ovens, Gas Mark 2 or 300°F). Grease and line a round 20cm (8-inch) cake tin with greaseproof paper, and set aside.
- Add your blanched almonds to a bowl of boiling water and set aside to soak.
- In a large bowl, cream the /margarine/butter and sugar until light and fluffy. Add the eggs one at a time, ensuring they are well mixed before adding the next.
- Add the dried fruits, mixed peel & orange zest, and mix all until combined. Sift in the flour, spices and salt, and fold together until you have a thick, fruity batter.
- Transfer the mixture to your prepared tin, smoothing the top. Drain the blanched almonds from the water and arrange them in circles on top of your cake.
- Bake in your pre-heated oven for 2-2½ hours, keeping a close eye – if you think your cake is browning on top too quickly, pop a sheet of tin foil over the top to prevent it from over-baking and cracking.
- Allow to cool completely in the tin. For the best flavour, let the cake mature in an airtight container for a few days before serving.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Storage:
Once cooled, store your Dundee Cake in an airtight container at room temperature. It will keep well for up to 1 week, and the flavour can even improve after a day or two. Like dense fruit cakes, it can be stored for longer if not cut and wrapped well in clingfilm and tin foil.Freezing:
Dundee Cake freezes well. Allow it to cool completely, then wrap tightly in cling film and foil before freezing for up to 6 months. Defrost at room temperature before serving.Substitutions:
- Dried Fruit: You can easily customise the dried fruit in this Dundee Cake to suit your taste or whatever you have to hand. While currants, raisins, sultanas and mixed peel are traditional, you can use whatever combination you like - just be sure to make it up to the same overall weight in the recipe.
- Sugar: You can use light brown sugar, dark brown sugar, or caster sugar in this recipe. Brown sugars will give a deeper flavour and slightly darker colour. If using caster sugar, keep an eye on your cake as it bakes, as it may brown a little quicker and can catch on the top more easily.
- Mixed Spice: A traditional spice blend easily available in the UK. If you are in the States, pumpkin spice makes a close alternative.
- Adding Cherries: Glacé cherries aren't traditionally included in a Dundee Cake, but you can add them if you like. If doing so, reduce the overall amount of dried fruit slightly to keep the balance of ingredients in the cake.
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