Dundee Cake

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Dundee Cake

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This classic Scottish fruit cake is delicious with a cup of tea. It will keep very well in a cake tin for up to 2 weeks.

Ingredients

  • 230g currants
  • 120g raisins
  • 120g dried cranberries
  • 60g mixed peel
  • Zest of 1 lemon
  • Zest of 1 orange
  • 2 tbsp whiskey
  • 170g butter, softened
  • 170g caster sugar
  • 4 eggs
  • 170g plain flour
  • 1 tsp baking powder
  • 1 tsp ground mixed spice
  • 60g ground almonds
  • 80g whole blanched almonds

Instructions

  1. Place the dried fruits, peel and zests into a bowl with the whiskey. Mix, cover and set aside for an hour.
  2. Preheat the oven to 150C/300F/gas mark 2. Grease and line the base and sides of a deep 20cm round cake tin with baking paper.
  3. Put the butter and sugar in a big bowl and beat until light and fluffy. Beat in the eggs, one at a time, being sure not to curdle the eggs. Sift the flour, baking powder and spice and mix. Stir in the ground almonds and drained soaked fruits. Spoon into the cake tin, level the surface and decorate the top with the whole almonds, pressing them slightly into the mixture.
  4. Bake for 1 ½ hours, checking after 30 minutes that it’s not browning too much. If it is, cover with a double sheet of baking paper. To test if it’s cooked, insert a skewer into the centre. If it comes out clean it is cooked.
  5. Cool completely in the tin before serving.
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