Dundee Cake is a traditional Scottish fruit cake, beloved for its rich, buttery crumb and balanced blend of spices and dried fruits. Topped with an iconic pattern of whole blanched almonds, this cake is both beautiful and deeply flavorful. A staple for festive occasions and afternoon teas, Dundee Cake brings warmth, heritage, and comforting sweetness to any table.

Why You’ll Love This Recipe

This classic cake is elegant in its simplicity—moist, spiced, and filled with sultanas and currants, enhanced by orange zest and juice for brightness. It’s less dense and sweet than traditional fruitcakes, making it perfect for those who enjoy a more refined, subtly sweet dessert. The decorative almond topping adds crunch and visual appeal, while the ground almonds in the batter provide richness. Ideal for celebrations or a thoughtful homemade gift, Dundee Cake is a timeless delight.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup (225g) unsalted butter, softened
1 cup (200g) caster sugar
4 large eggs
2 cups (250g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 tbsp orange zest
2 tbsp orange juice
1 ½ cups (225g) sultanas
1 cup (150g) currants
2 tbsp ground almonds
25–30 whole blanched almonds (for topping)

directions

Preheat the oven to 300°F (150°C). Grease and line an 8-inch round cake tin with parchment paper.
In a large mixing bowl, cream the softened butter and caster sugar together until pale and fluffy.
Beat in the eggs one at a time, adding a spoonful of the flour with each addition to prevent the mixture from curdling.
In a separate bowl, sift together the remaining flour, baking powder, salt, cinnamon, nutmeg, and allspice.
Fold the dry ingredients gently into the creamed mixture until fully incorporated.
Stir in the orange zest, orange juice, ground almonds, sultanas, and currants. Mix just until combined.
Spoon the batter into the prepared cake tin and smooth the top with a spatula.
Decorate the top with whole blanched almonds arranged in concentric circles.
Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 10
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Calories per Serving: 385 kcal

Variations

Nut-Free Option: Omit the almonds entirely or replace with decorative sugar or dried fruit slices.
Citrus Twist: Add lemon zest in place of, or in addition to, the orange zest for a brighter flavor.
Mixed Fruit Addition: Replace some of the sultanas or currants with chopped dried apricots or cherries.
Whisky Infusion: Soak the dried fruits in Scotch whisky overnight for added richness and depth.
Gluten-Free Version: Substitute with a gluten-free flour blend, ensuring it includes xanthan gum for structure.

storage/reheating

Dundee Cake stores very well and often tastes better after a day or two. Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months. Bring to room temperature before serving. This cake is best enjoyed as-is and does not require reheating.

FAQs

What makes Dundee Cake different from other fruit cakes?

Dundee Cake is lighter and less sweet than traditional fruitcakes, with a distinctive almond topping and subtle spice.

Can I use mixed dried fruit instead of just sultanas and currants?

Yes, you can use a mixture, but be sure the fruits are of similar size for even distribution and texture.

How do I blanch almonds for the topping?

Soak raw almonds in boiling water for 1 minute, then slip off the skins and pat dry.

Can I make this cake in advance?

Absolutely. Dundee Cake keeps well and can be made several days ahead of serving for better flavor.

Is it necessary to soak the dried fruits?

Not for this recipe, but you can soak them in juice or whisky if you prefer a more moist and flavorful filling.

Can I use brown sugar instead of caster sugar?

Yes, light brown sugar will add a slight molasses flavor and a darker crumb.

What’s the best way to serve Dundee Cake?

Serve in slices with tea or coffee. It also pairs beautifully with clotted cream or a drizzle of orange glaze.

Can I freeze this cake?

Yes. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight at room temperature.

Can I bake it in a different sized tin?

Yes, but adjust the baking time accordingly. A smaller, deeper tin may require more time; a larger, shallower tin less.

Why is my cake too dense?

Be careful not to overmix the batter once the flour is added, and ensure your butter is softened properly for creaming.

Conclusion

Dundee Cake is a classic example of British baking at its finest—rich with tradition, full of flavor, and beautifully understated. With its tender crumb, spiced fruit filling, and signature almond crown, this heritage cake is perfect for festive tables, elegant afternoon teas, or simply savoring a slice with your favorite hot drink. A true taste of Scotland, baked with care and shared with pride.

Dundee Cake

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Author: Mari
Total Time: 2 hours 5 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

Dundee Cake is a traditional Scottish fruit cake known for its rich, buttery crumb, spiced aroma, and signature topping of whole blanched almonds. Filled with juicy sultanas and currants, enhanced by orange zest and warm spices, this elegant heritage bake is ideal for holiday celebrations or afternoon tea indulgence.

Instructions

Preheat your oven to 300°F (150°C). Grease and line an 8-inch round cake tin with parchment paper.
In a large bowl, cream the butter and sugar together until pale and fluffy.
Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
Sift together the remaining flour, baking powder, salt, cinnamon, nutmeg, and allspice. Fold gently into the creamed mixture.
Stir in the orange zest, orange juice, ground almonds, sultanas, and currants until fully incorporated.
Spoon the batter into the prepared cake tin and smooth the top. Decorate with whole blanched almonds arranged in concentric circles.
Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer inserted in the center comes out clean.
Allow the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use room-temperature ingredients and do not overmix.
Store wrapped in parchment and foil for up to a week to allow flavors to mature.
Serve slices with black tea or coffee for a traditional afternoon tea treat.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Dessert / Tea Cake
Method: Baking
Cuisine: Scottish / British