📝 About This Recipe
Steeped in Scottish history, the Dundee Cake is a sophisticated fruitcake famous for its rich, buttery crumb and iconic concentric circles of blanched almonds. Unlike heavy Christmas cakes, this tea-time classic is lighter and zestier, featuring aromatic orange peel and a subtle hint of Scotch whisky. It is the quintessential centerpiece for a traditional British afternoon tea, offering a perfect balance of nutty crunch and succulent vine fruits.
🥗 Ingredients
The Fruit Base
- 250 grams Sultanas (golden raisins)
- 250 grams Currants (tiny dried grapes)
- 50 grams Mixed Candied Peel (finely chopped, high quality)
- 50 grams Glace Cherries (rinsed, dried, and quartered)
- 1 large Orange Zest (finely grated)
- 3 tablespoons Scotch Whisky (a smooth Highland malt works best)
The Cake Batter
- 175 grams Unsalted Butter (softened at room temperature)
- 175 grams Light Muscovado Sugar (packed)
- 3 large Eggs (at room temperature, lightly beaten)
- 225 grams All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 50 grams Ground Almonds (also known as almond meal)
- 1 teaspoon Ground Mixed Spice (or a blend of cinnamon, nutmeg, and cloves)
- 1-2 tablespoons Milk (if needed for consistency)
The Topping
- 50-75 grams Whole Blanched Almonds (skins removed)
- 1 tablespoon Apricot Jam (warmed and strained for glazing)
👨🍳 Instructions
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1
Begin by placing the sultanas, currants, candied peel, and cherries in a bowl. Pour over the Scotch whisky, toss well, and cover. Let this macerate for at least 2 hours, or ideally overnight, to plump the fruit.
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2
Preheat your oven to 300°F (150°C/Gas Mark 2). Grease an 8-inch (20cm) deep round cake tin and line the bottom and sides with a double layer of parchment paper to prevent the edges from over-browning.
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3
In a large mixing bowl, cream together the softened butter and light muscovado sugar until the mixture is pale, light, and fluffy. This should take about 4-5 minutes with an electric mixer.
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4
Gradually add the beaten eggs one at a time, beating well after each addition. If the mixture starts to curdle, fold in a tablespoon of your measured flour.
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5
Sift together the flour, baking powder, and mixed spice. Gently fold these dry ingredients into the butter mixture along with the ground almonds using a large metal spoon or spatula.
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6
Fold in the soaked fruits (and any remaining whisky in the bowl) and the orange zest until evenly distributed. The batter should be a 'dropping consistency'—thick enough to support the fruit but falling slowly off a spoon. Add a splash of milk if it feels too stiff.
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7
Spoon the mixture into the prepared tin and smooth the top with the back of a spoon, creating a very slight dip in the center to ensure a flat rise.
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8
Carefully arrange the whole blanched almonds in neat, concentric circles starting from the outside edge and working inward. Do not press them too deep, or they will vanish as the cake rises.
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9
Bake in the center of the oven for 2 hours to 2 hours 15 minutes. Check after 90 minutes; if the top is browning too quickly, cover loosely with a piece of foil.
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10
The cake is done when a skewer inserted into the center comes out clean and the cake feels firm to a gentle touch. Remove from the oven.
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11
While the cake is still warm, brush the top with the warmed apricot jam to give it a beautiful, professional sheen.
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12
Allow the cake to cool in the tin for 20 minutes before transferring it to a wire rack to cool completely. For the best flavor, wrap in foil and store in an airtight container for 2 days before slicing.
💡 Chef's Tips
Always rinse and dry your glace cherries thoroughly; the sticky syrup can cause them to sink to the bottom of the cake. Do not over-beat the batter once the flour is added, or the cake will become tough rather than tender. If you don't have blanched almonds, soak raw almonds in boiling water for 1 minute, then squeeze them out of their skins. Ensure all ingredients, especially eggs and butter, are at room temperature to create a stable emulsion. For a non-alcoholic version, replace the whisky with an equal amount of strong black tea or orange juice.
🍽️ Serving Suggestions
Serve a generous slice alongside a steaming pot of Earl Grey or Scottish Breakfast tea. Pair with a small glass of the same Scotch whisky used in the recipe for a decadent treat. Serve slightly warm with a dollop of clotted cream or a thin slice of sharp cheddar cheese for a savory-sweet contrast. This cake keeps exceptionally well and makes a wonderful gift when wrapped in parchment and tied with a tartan ribbon.