Dundee Cake is a classic Scottish fruitcake with a rich history and a flavor that has delighted generations. Named after the city of Dundee in Scotland, this cake has become a beloved staple during holidays, special occasions, and afternoon teas. Unlike heavier Christmas cakes, Dundee Cake is lighter and slightly less sweet, making it perfect for those who prefer a more delicate dessert. Its distinct appearance, topped with whole almonds arranged in concentric circles, gives it a unique and inviting look that instantly sets it apart from other fruitcakes.
The secret to a perfect Dundee Cake lies in the quality of its ingredients. Traditionally, it is made with a mixture of currants, sultanas, and glacé cherries, which give the cake a fruity richness. Butter, sugar, eggs, and flour form the base, while a hint of whisky or brandy adds depth and warmth. Some recipes also include a touch of citrus zest, which balances the sweetness and enhances the overall aroma. One of the key techniques in baking Dundee Cake is creaming the butter and sugar properly and folding in the dried fruits gently, ensuring they are evenly distributed and the cake has a light texture.
What makes Dundee Cake special is not just its taste but also its heritage. It is said that the cake gained fame in the 19th century when Janet Keiller, known for her marmalade, added almonds to her traditional Christmas fruitcake recipe, creating the first modern Dundee Cake. Today, it remains a symbol of Scottish baking tradition and is often served during festive gatherings, paired with tea or coffee.
Dundee Cake is versatile and can be enjoyed in many ways. A simple slice with butter is perfect for breakfast or a snack, while slightly warmed slices can accompany custard or cream for a comforting dessert. Its rich fruitiness and nutty top make it an ideal gift for friends and family during holidays, as it can be stored for several weeks without losing its flavor.
Whether you are celebrating a special occasion or simply craving a piece of classic Scottish baking, Dundee Cake offers a perfect combination of history, flavor, and charm. Its timeless appeal ensures it remains a favorite for anyone who appreciates a well-made fruitcake.
Ingredients
- 175 grams unsalted butter softened
- 175 grams caster sugar
- 3 eggs beaten
- 225 grams plain flour
- 1 teaspoon baking powder
- 50 grams ground almonds
- 225 grams currants
- 225 grams sultanas
- 175 grams mixed peel
- 2 tablespoons milk
- 75 grams whole blanched almonds for topping
Instructions
- Preheat your oven to 150°C (300°F/130°C fan) and line a 20 cm (8-inch) round cake tin with baking parchment.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Gradually add the beaten eggs, mixing well between each addition.
- Sift the flour and baking powder into the mixture and fold in along with the ground almonds.
- Add the currants, sultanas, and mixed peel, and gently fold them into the batter.
- Stir in the milk to give a dropping consistency.
- Spoon the mixture into the prepared tin and smooth the surface. Arrange the whole blanched almonds in a circular pattern on top.
- Bake in the preheated oven for about 2 hours or until a skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool in the tin before transferring it to a wire rack.
Nutrition
