Dundee Cake
Dundee cake is a classic Scottish fruit cake made with citrus peel, dried fruit and a smooth buttery sponge.
It keeps beautifully, making it ideal for slicing over several days with tea or coffee.
Ingredients
- 1 tbsp Orange Zest finely grated
- 75g Blanched Almonds for topping
- 1-2 tbsp Milk if needed to loosen batter
- 225g Caster Sugar
- 1 tsp Baking powder
- 225g Unsalted butter softened
- 50g Ground almonds
- 4 Eggs large, beaten
- 75g Mixed Peel
- 1 tsp Lemon Zest finely grated
- 225g Plain Flour
- 150g Sultanas
- 150g Currants
Method
25m2h 45m3h 10m
- Heat the oven to 150°C (130°C fan). Grease and line a deep 20cm round cake tin.
- Cream the butter and sugar until pale and fluffy.
- Beat in the eggs a little at a time, adding a spoonful of flour if the mixture starts to curdle.
- Fold in the flour, baking powder and ground almonds.
- Stir in currants, sultanas, mixed peel and the citrus zests. Add a splash of milk if the batter is very stiff.
- Spoon into the tin and level the top. Arrange blanched almonds in circles on the surface.
- Bake for 2½ to 2¾ hours until a skewer inserted in the centre comes out clean.
- Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Wrap the cooled cake well and rest it overnight for a better flavour and texture.
If the top browns too quickly, cover loosely with foil during the final hour.