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Dundee cake

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  • Almonds - 100g
  • Butter - 180g
  • Muscovado Sugar - 180g
  • Orange - Zest of 1
  • Apricot Jam - 3 tbs
  • Plain Flour - 225g
  • Baking Powder - 1 tsp
  • Eggs - 3 Large
  • Ground Almonds - 100g
  • Milk - 2 tbs
  • Dried Fruit - 500g
  • Glace Cherry - 100g
  • Milk - 1 tbs
  • Caster Sugar - 2 tsp


  • Put the almonds into a small bowl and pour over boiling water to just cover.
  • Leave for 5 mins then drain in a sieve and leave to dry.
  • Preheat the oven to 180C/160 C fan/Gas Mark 4.
  • Line a deep loose-based 20cm cake tin with baking parchment.
  • Put the butter in a large bowl and beat well until soft.
  • Add the sugar and beat until light and fluffy.
  • Stir in the orange zest and apricot jam.
  • Sieve together the flour and baking powder.
  • Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition.
  • If the mixture starts to curdle, stir in a little flour.
  • Add the remaining flour and ground almonds and mix well.
  • Mix in the milk and then add the dried fruit and cherries and mix gently together.
  • Spoon the mixture into the prepared tin and spread level using the back of a spoon.
  • Arrange the whole almonds close together in neat circles on the top of the cake.
  • Bake in the oven for 45 mins.
  • Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60–80 minutes.
  • Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake.
  • When it’s done it should have just a few crumbs attached.
  • Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft.
  • When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved.
  • Brush over the top of the cake and return the cake to the oven for 2-3 mins.
  • Remove and allow the cake to cool in the tin.
  • When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.

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