Description
A classic Scottish fruitcake, Dundee Cake is rich, buttery, and packed with sultanas, currants, and almonds. Topped with a signature pattern of blanched almonds, this delicately spiced cake is perfect for afternoon tea or special occasions.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup milk
- 1 1/2 cups mixed dried fruit (currants, sultanas, raisins)
- 1/4 cup chopped candied orange peel
- 1/4 cup blanched almonds (for decorating)
- 1 tablespoon apricot jam (for glazing)
Instructions
- Preheat oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the butter mixture, alternating with the milk.
- Stir in the dried fruit and candied orange peel until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Arrange the blanched almonds in a circular pattern on top.
- Bake for 1 hour 30 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool slightly before brushing with warm apricot jam for a glossy finish.
- Allow to cool completely before slicing and serving.
Notes
- Traditionally served with tea or as a festive treat.
- Store in an airtight container for up to 1 week.
- Can be made ahead of time, as the flavors develop even better after a day or two.
- For a richer taste, soak the dried fruit in whisky overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: Scottish
