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.
Ingredients
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1 cup (225g) unsalted butter, softened
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1 cup (200g) caster sugar
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4 large eggs
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2 cups (250g) all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp ground allspice
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1 tbsp orange zest
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2 tbsp orange juice
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1 1/2 cups (225g) sultanas
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1 cup (150g) currants
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2 tbsp ground almonds
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25-30 whole blanched almonds (for topping)
Instructions
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Preheat your oven to 300°F (150°C). Grease and line an 8-inch round cake tin with parchment paper.
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In a large bowl, cream the butter and sugar together until pale and fluffy.
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Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
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Sift together the remaining flour, baking powder, salt, cinnamon, nutmeg, and allspice. Fold gently into the creamed mixture.
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Stir in the orange zest, orange juice, ground almonds, sultanas, and currants until fully incorporated.
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Spoon the batter into the prepared cake tin and smooth the top. Decorate with whole blanched almonds arranged in concentric circles.
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Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer inserted in the center comes out clean.
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Allow the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Notes
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For best results, use room-temperature ingredients and do not overmix.
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Store wrapped in parchment and foil for up to a week to allow flavors to mature.
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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
