📝 About This Recipe
Hailing from the 19th-century shipyards of Scotland, the Dundee Cake is a legendary fruitcake renowned for its light, crumbly texture and iconic concentric circle of blanched almonds. Unlike heavy Christmas cakes, this version focuses on the bright citrus notes of Seville orange marmalade and a curated blend of vine fruits, skipping the dark molasses for a golden, buttery finish. It is a sophisticated, aromatic masterpiece that perfectly balances nutty crunch with sweet, spirit-soaked fruit.
🥗 Ingredients
The Fruit Base
- 175 grams Sultanas (golden raisins)
- 175 grams Currants (dried Zante currants)
- 50 grams Glacé Cherries (rinsed, dried, and quartered)
- 50 grams Mixed Candied Peel (finely chopped)
- 3 tablespoons Scotch Whisky (a smooth Highland malt works best)
The Batter
- 175 grams Unsalted Butter (softened at room temperature)
- 175 grams Light Muscovado Sugar (packed)
- 1 tablespoon Orange Zest (freshly grated)
- 1 tablespoon Seville Orange Marmalade (shredless or fine-cut)
- 3 Large Eggs (beaten, at room temperature)
- 225 grams All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 50 grams Ground Almonds (almond meal)
- 1-2 tablespoons Milk (if needed for dropping consistency)
The Topping
- 50-75 grams Whole Blanched Almonds (skins removed)
👨🍳 Instructions
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1
Begin by preparing the fruit: In a medium bowl, combine the sultanas, currants, cherries, and mixed peel. Pour over the Scotch whisky, toss well, and cover. Let it 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). Grease a deep 8-inch (20cm) round cake tin and line the base and sides with a double layer of parchment paper, ensuring the paper rises about an inch above the rim.
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3
In a large mixing bowl, cream together the softened butter and light muscovado sugar using an electric whisk or stand mixer. Beat for 3-5 minutes until the mixture is pale, light, and fluffy.
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4
Stir in the orange zest and the Seville orange marmalade, mixing until fully incorporated and fragrant.
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5
Gradually add the beaten eggs, one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of your measured flour.
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6
Sift together the flour and baking powder. Using a large metal spoon, gently fold the flour and the ground almonds into the wet mixture. Be careful not to knock out the air.
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7
Add the soaked fruit (and any remaining liquid) to the batter. Fold gently until the fruit is evenly distributed throughout the thick batter.
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8
If the batter feels too stiff to fall off a spoon, fold in 1-2 tablespoons of milk until you achieve a 'dropping consistency'.
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9
Spoon the mixture into the prepared tin and level the surface with the back of a spoon, making a very slight indent in the center to ensure a flat rise.
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10
Carefully arrange the whole blanched almonds on top in neat concentric circles, starting from the outside edge and working inward. Do not press them down too hard, or they will sink.
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11
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 foil.
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12
Test for doneness by inserting a skewer into the center; it should come out clean. Let the cake cool in the tin for 20 minutes before transferring to a wire rack to cool completely.
💡 Chef's Tips
Always use room temperature eggs and butter to prevent the batter from curdling during the creaming process. Rinse and dry your glacé cherries thoroughly before adding them; the sticky syrup can cause them to sink to the bottom of the cake. For the most authentic look, ensure the almonds are arranged in tight, geometric circles—this is the visual hallmark of a true Dundee cake. If you have time, wrap the cooled cake in parchment and foil and let it 'mature' in an airtight container for 2-3 days before slicing; the flavors deepen significantly. Avoid using dark brown sugar or molasses, as a Dundee cake should be golden-amber, not dark like a traditional fruitcake.
🍽️ Serving Suggestions
Serve a thick slice alongside a glass of neat Highland single malt Scotch whisky to echo the notes in the cake. Pair with a sharp, aged Cheddar cheese for a classic British sweet-and-savory flavor combination. Enjoy as a centerpiece for afternoon tea with a pot of Earl Grey or strong English Breakfast tea. Lightly toast a slice and serve with a dollop of thick clotted cream or high-quality salted butter. A small glass of chilled dessert wine, such as a Sauternes, complements the citrus zest beautifully.