Dundee Cake
Celebrate the rich flavors of Scotland with this traditional Dundee Cake—a timeless fruitcake delicately infused with citrus zest and crowned with a signature almond topping. Packed with a medley of dried fruits, ground almonds, and mixed peel, this buttery cake is bursting with natural sweetness and texture in every bite. The addition of zesty orange and lemon brings a refreshing brightness that perfectly balances the richness of the dried fruit. A classic centerpiece for any teatime spread, the Dundee Cake is baked low and slow for a tender crumb and golden finish. Whether served with a cup of hot tea or as a holiday treat, this beautifully decorated cake is sure to impress both visually and taste-wise. Perfect for celebrations or cozy afternoons, it stores wonderfully to ensure you can savor its charm all week long.
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Recipe Information
Ingredients
- 175 grams Unsalted butter
- 175 grams Caster sugar
- 3 pieces Large eggs
- 225 grams All-purpose flour
- 1 teaspoon Baking powder
- 50 grams Ground almonds
- 350 grams Mixed dried fruits (sultanas, raisins, currants)
- 75 grams Mixed peel
- 50 grams Whole blanched almonds
- 2 tablespoons Milk
- 1 piece Zest of an orange
- 1 piece Zest of a lemon
Instructions
Preheat your oven to 150°C (300°F) or 130°C (fan). Grease and line a 20cm (8-inch) round springform cake tin with parchment paper.
In a large bowl, cream together the butter and caster sugar until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. If the mixture begins to curdle, add a tablespoon of flour to bring it together.
Sift together the flour and baking powder, then fold it into the wet mixture gradually. Add the ground almonds, and mix until combined.
Stir in the mixed dried fruits, mixed peel, orange zest, and lemon zest. Add the milk to loosen the batter slightly if needed.
Transfer the batter to the prepared cake tin and level the top with a spatula. Arrange the whole blanched almonds in concentric circles on the surface of the cake as a decorative topping.
Bake in the preheated oven for 2 hours. Check the cake after 1 hour 45 minutes by inserting a skewer into the center—if it comes out clean, the cake is done.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve the Dundee Cake with tea or coffee. Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
4897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 718.9 g | 261% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 443.7 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 678 mg | 52% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3972 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
