Dundee Cake

When it comes to cake, I still feel like I’m on a journey of discovery. Cakes were always what Granny made when I was growing up, and as such, I never really took to them. Too much of a good thing! But since growing up and moving away from home, I have rediscovered cake in all its glory. The latest cake to join my newly discovered all-time favourites is Dundee Cake.

Originating from where its name would suggest, Dundee Cake is a sweet fruit cake which is easily recognisable from its circles of blanched almonds that crown its top. Inside is a delicious melody of dried fruits, completed by the addition of mixed peel, giving it that distinct citrus flavour.

As far as cakes go, like most fruit cakes, Dundee Cake is a heavy cake. It is best enjoyed on a cold day with a cup of tea. It’s said to have come about in the nineteenth century and was the creation of the Kelliers (the family behind Kellier’s Marmalade) as a way to use up the leftover orange peels from their production of marmalade.

Cherries in a Dundee Cake?

In comparison to some other Dundee Cake recipes, you might notice a lack of glacé cherries. This was something that Granny and I discussed at great length, and it was decided that real Dundee Cake does not have cherries. Probably because cherries were not as easily accessible at the time of creation, but eventually came as an addition to some recipes over time.

It is also said that Mary Queen of Scots was not a fan of cherries, and Dundee Cake was, in fact, a fruit cake made with her tastes in mind. Whatever the reason, leave the cherries out on this one – trust us, you really don’t need them.

Save this recipe!

Want to save this recipe for later?
Pop your email below and come back to it when you’re ready to bake.

Please enable JavaScript in your browser to complete this form.

Post URL Layout

First Name *

Your Email Address *

*

• By signing up you are also agreeing to receive emails from me.

You can unsubscribe at any time.

SAVE RECIPE

Dundee Cake

5 from 6 votes

PRINT RECIPE

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

INGREDIENTS

• 250 g Butter (at room temperature)
• 250 g Soft Dark Brown Sugar
• 5 Free-range Eggs
• 1 tsp Mixed Spice
• 1 tsp Salt
• 250 g Plain Flour
• 225 g Currants
• 200 g Raisins
• 200 g Sultanas
• 100 g Mixed Peel
• 50 g Blanched Almonds

Metric (UK) | Cups (US)

INSTRUCTIONS

• Pre-heat your oven to 150°c (130°c for fan assisted ovens or Gas Mark 2). Grease and line a 9 inch cake tin with grease-proof paper, with the paper being a couple of inches taller than the tin.
• Add your blanched almonds to a bowl of boiling water and set aside.
• In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, ensuring they are well mixed before adding the next.
• Sift in the flour, spices and salt. Add the dried fruits and mixed peel. Mix all until combined.
• Transfer the mixture to your prepared tin. Drain the blanched almonds from the water and arrange in circles on top of your cake.
• Bake in your pre-heated oven for 2 hours, keeping a close eye – if you think your cake is looking golden before the 2 hours is up, pop a sheet of tin foil over the top to prevent it over baking and cracking.

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.

Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!

Pin recipe for later