Dundee Cake
A rich Scottish fruit cake with orange zest and a pattern of whole almonds on top.
- Prep
- 30 min
- Cook
- 2 hr 30 min
- Serves
- 12
- Level
- Medium
Dundee cake is lighter than a Christmas cake and has no marzipan or icing. The almonds on top toast as it bakes.
It keeps well for a week or more wrapped in baking paper and foil.
Dundee Cake
3 hr total · approx. 420 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 150°C / 130°C fan. Line a deep 20cm round tin with baking paper.
- Beat the butter and sugar until fluffy, then beat in the eggs one at a time.
- Fold in the flour, baking powder, zest and ground almonds, then the fruit, cherries and milk.
- Spoon into the tin, level the top and arrange the almonds in circles.
- Bake for 2–2½ hours until a skewer comes out clean. Cool in the tin.
Cook's noteIf the top browns too fast, cover it loosely with foil.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
