Dundee cake

Story behind the dish

Few British baked goods evoke the warmth and nostalgia of Dundee cake, a traditional fruitcake bursting with dried fruits, cherries, and the signature almonds coating its top. Originating from the Scottish city of Dundee, this cake has a rich history and a reputation for being a festive centerpiece that gets better with age. Its layered flavors and charming presentation make it a beloved treat that’s perfect for sharing with friends and family, especially during the holidays.

Baking a Dundee cake isn’t just about mixing ingredients; it’s about creating a delicious centerpiece that tells a story of tradition and comfort. The process of soaking almonds and layering dried fruits along with the decorative almond topping make this cake as beautiful as it is delicious. With a little patience and a lot of love, you’ll craft a classic teatime delight that’s destined to impress.

Ingredients

• 3/4 cup (3 oz / 85 g) almonds
• 12 tablespoons (1.5 sticks / 6 oz / 170 g) unsalted butter
• 1 cup (6 oz / 180 g) muscovado sugar
• Zest of 1 orange
• 3 tablespoons apricot jam
• 1 2/3 cups (7 oz / 225 g) plain flour
• 1 teaspoon baking powder
• 3 large eggs
• 1 cup (3.5 oz / 100 g) ground almonds
• 2 tablespoons milk
• 2 1/4 cups (7 oz / 200 g) dried mixed fruit
• 1/2 cup (2 oz / 55 g) glace cherries
• 1 tablespoon milk
• 2 teaspoons caster sugar

Step-by-step

1. Place the almonds in a small bowl and cover with boiling water. Let sit for 5 minutes, then drain in a sieve and leave to dry.
2. Preheat your oven to 350°F (180°C, fan 160°C, Gas Mark 4). Line a deep 8-inch (20 cm) loose-bottom cake tin with baking parchment.
3. In a large bowl, beat the butter until soft and smooth. Add the muscovado sugar and beat until light and fluffy. Mix in the orange zest and apricot jam.
4. Sieve together the flour and baking powder. Gradually add the eggs to the butter mixture, beating well after each addition. If the mixture begins to curdle, stir in a small spoonful of flour.
5. Mix in the remaining flour and ground almonds. Add the milk and stir in the dried fruits and glace cherries gently until combined.
6. Spoon the batter into the prepared tin, spreading it evenly with the back of a spoon. Arrange the whole almonds closely together on top in neat circles.
7. Bake in the center of your oven for about 45 minutes. Then, lower the temperature to 325°F (160°C, fan 140°C, Gas Mark 3) and bake for an additional 60–80 minutes. Check doneness after 50 minutes by inserting a skewer— it should come out with just a few moist crumbs. Recheck every 10 minutes to prevent overbaking.
8. Once the cake is cooked, gently heat the milk and caster sugar in a small pan until the sugar dissolves. Brush this syrup over the cake’s surface. Return the cake to the oven for 2-3 minutes, then remove and cool in the tin.
9. When cooled, remove the cake from the tin and wrap it tightly in foil. Let it rest for at least 2 days to allow the flavors to develop beautifully before slicing.

Chef’s tips & serving ideas

• For an extra festive touch, add more glace cherries or a drizzle of icing sugar before serving.
• Slice the cake carefully and serve with a dollop of clotted cream or a steaming cup of tea. It’s fantastic enjoyed on its own or with sharp cheese to balance its sweetness.

Closing thoughts

Baking a Dundee cake is more than just mixing ingredients—it's about creating a piece of tradition that warms the heart. The wait for the cake to rest allows all those luscious dried fruits and rich flavors to meld into each slice, making every bite a nostalgic ode to Scottish heritage. Enjoy the process, savor the aroma, and look forward to sharing this beautiful, flavorful cake with loved ones—your own piece of Scotland, right in your kitchen.