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4.34 from 3 votes

Dundee Cake

Prep Time20 mins
Cook Time2 hrs
Author: Baking with Granny


  • 250 g Butter at room temperature
  • 250 g Dark Brown Sugar
  • 5 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


  • 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.