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
This cake is amazing! Tastes just like my grandma used to make. I can’t wait to serve it at the family reunion! 🙂
I’m so glad you loved it! My grandma used to make a similar one too. It brings back such fond memories. Enjoy your family reunion! 🙂
Looks good but why so many fruit? I don’t like mixed peel. Can it be left out?
So good! I added a bit of orange zest and it turned out great! Highly recommend it!
I don’t get why people rave about this cake. It’s just fruit and nuts, right? Meh.
Wow, orange zest sounds like a delicious addition! I’ll have to try that next time. Thanks for sharing!
Not sure what the fuss is about. The mixed peel is too weird for my taste. I’ll stick to chocolate cake.
Dundee cake? More like done-didn’t cake. I can’t bake for my life!
Super easy to make! I accidentally used dried cranberries instead of sultanas and it still worked!
I love that! Dried cranberries are a fun twist. I’m gonna try it that way next time!
Perfect for tea time! Everyone loved it. Simple recipe that’s easy to follow.
Great taste, but how do you get the almonds to stay on top? Mine just sunk in the batter. Help!
This cake looks fancy, but I don’t even know what sultanas are. Are they like raisins?
Yes, sultanas are similar to raisins, but usually they’re a bit sweeter and lighter in color. You’ll love this cake!
I followed this recipe but my cake turned out too dry. Maybe I baked it too long? Not sure if I’ll try again.
Maybe try baking it for less time next time? I once made that mistake, and it helped me! Good luck!
I don’t think the baking time was the problem. Could be the oven temp was off? I’ve heard that makes a big difference.
Yummy!! 😋 Best cake ever!! Baking it again for my friend’s birthday!
I tried this recipe last week and it turned out great! I love how moist it is. My kids gobbled it up in no time! 🍰
Sounds delicious, but I’m not sure about the mixed peel. Isn’t it a bit too bitter sometimes? Just asking!
Huh? What’s a Dundee cake? Ind kinda sounds like a weird cake. I liked it, but my kids just said it was weird.
Dundee cake is a traditional Scottish fruitcake! It’s really rich and full of flavor, so it might be different from what the kids are used to. Give it another try, maybe they’ll come around!
This cake turned out fantastic! I followed the recipe exactly and everyone’s raving about it. A true classic!
I dunno… felt like something was missing. Maybe more spices? It was okay but not amazing.
Never heard of Dundee cake before but this recipe looks fancy! Excited to try.
Very traditional and rich, I love it! Just needs more almonds on top!
Mine took closer to 2h15, but the skewer finally came out clean. Flavor is great—sweet, rich, and totally worth the wait.
Mine too—ended up around 2+ hours. The “skewer clean” test is key for this one. Glad you said the flavor is sweet and rich!
This cake is AMAZING! Perfect for tea time. Will definitely make again.
I followed everything pretty closely, except I accidentally used self-raising flour (oops). Still edible but it puffed up weird and the flavor got kinda off. Learn from me kids—use plain flour + baking powder.
This happened to me once too. Mine puffed up and then fell a bit, like it never fully set right. Plain flour + baking powder really is the move. Appreciate you sharing!
Oof, self-raising flour would definitely change the lift and flavor—thanks for the real-world warning. I love that you still got something edible out of it!
Made this for a family tea and it was a huge hit. The mix of currants/sultanas/mixed peel gives it that proper Dundee vibe. Mine took closer to 2h15 but totally worth it—almond top looks fancy.
Too many dried fruits! I wanted something sweet, not a fruit salad. 🍉
I don’t know, it came out kinda dry. Maybe I messed up a step? 😕
Y’all sure about those baking temps? I thought it should be higher? 🤔
I thought the same thing! But low temps can help keep the cake moist. 🤷♀️
This is one of those recipes that tastes like it’s been around forever. I don’t even bake much, but I nailed it. The almonds on top are gorgeous and crunchy.
I was skeptical about 150°C for 2 hours but it came out beautifully moist. Next time I’ll lightly toast the topping almonds for extra flavor.
Not bad at all, but mine was a little dry. I think I overbaked—my skewer came out clean at 1h40 and I should’ve checked earlier.
That makes sense—Dundee cakes can go from “just done” to dry fast. A cleaner skewer at 1h40 probably means you should start checking closer to 1h20 or so.
1 star because I burned the almonds. Also my eggs weren’t beaten “between each addition” because I’m lazy, so yeah… bad day.
The ratios feel really well-balanced. I used fan-assisted mode and checked early—turned out moist and not too sweet.
Followed it pretty much exactly. I did swap mixed peel for candied citrus since that’s what I had, and it was still great. Whole blanched almonds on top look fancy too.
Honestly this turned out better than I expected. Creaming the butter and sugar made a big difference—nice texture. I did use a slightly larger tin, so it baked a bit faster, but flavor was spot on.
Yes!! I always notice creaming does the magic. 2 hours can feel like forever, but your skewer tip helps—might try your approach with a slightly faster bake next time.
I think mine came out dry the last time… did you add the milk gradually or just dump it? Also, I baked mine closer to 160°C (I know, I know) and it was a bit too brown—next round I’ll stick to 150°C.
I don’t get why everyone loves this cake so much. It’s just fruit in bread. Meh.
Quick note: I didn’t have caster sugar so I used regular sugar and it didn’t cream as well. Cake still tasted good though, just not as light.
150°C for 2 hours?? That seems too low, I did 170°C and it came out darker. Maybe I ruined the timing—could be user error.
This is the easiest old-school cake ever. The mixed peel is weirdly addictive—my family kept stealing slices before it even cooled.
I’m skeptical about 150°C for 2 hours—felt too long. But it did work; texture stayed moist. Would make again.
The almond topping is the best part. I followed the circular pattern and it looked like a bakery cake. Great recipe!
Yes! That almond topping really makes it feel “bakery,” doesn’t it? Mine always looks a bit dramatic in a good way when I stick to the circular pattern.
I followed everything pretty much, but my batter felt a bit too thick after adding the milk. Still turned out, just denser than I expected.
I think 2 tbsp milk is too little tbh. Next time maybe add a splash more, like 1 tbsp at a time, till it’s dropping (not paste). Looks like you still nailed the bake though!
That makes sense—Dundee cake batter is meant to be quite thick already, so if it felt thicker after the milk, it might just mean your flour/almonds were a bit heavier or the milk amount was on the short side. Denser is still totally in-range.
I tried to toast the whole almonds first, thought it would help… maybe I overdid it? They got a little too dark but the cake itself was still tasty.
Oh no 😅 but yeah, whole almonds toast fast—too dark can make them taste a bit bitter. If the cake was still tasty, you’re probably totally fine. Next time just go lighter or only toast briefly before topping.
Maybe… 150°C is already low and slow, so toasting them first kinda doubles the browning. I’d try not to toast, or keep oven time shorter. Also I feel like ground almonds might be different from whole—why not just use the pre-ground ones? Lol.
Dundee cake is always a vibe. This one’s properly traditional. I used regular almonds for topping and it was still tasty (just slightly less fancy).
I followed it and the cake looked right, but the skewer test confused me. Center was a little sticky even though the edges were done. Ended up baking longer and it saved it.
Okay so… I accidentally used self-rising flour (oops) and it still tasted good. Texture was weird and didn’t rise how I wanted, but the spice-less almond vibe was nice.
Honestly, that sounds like a win. Dundee cake is pretty forgiving with flour swaps—self-rising just changes the rise, so the “weird” texture tracks. If you try again, maybe add a touch more baking powder or bake a bit longer to compensate? Still, that almond vibe must be lovely.
Wait self-rising flour has baking powder already, so yeah it’ll mess with the rise. But if it tasted good, I’d call it a happy accident 😅 Next time though, for the full “classic” Dundee feel, use plain flour like the recipe says. Also 2 hours seems long—did yours actually bake through?
So good! I made it for afternoon tea and it disappeared. Next time I’ll dust the tin more carefully because I think a tiny bit stuck, but flavor is perfect.
Yum!
Dundee cake??? Isn’t that from Scotland? I made it for my grandma, she loved it! Just like old times.
Mine sank a tiny bit in the middle after cooling (maybe underbaked?). Next time I’ll bake 10-15 minutes longer and not panic.
That sinking in the middle after cooling sounds *exactly* like either underbaking or the cake being a bit too soft when it came out. Since this bakes for ~2 hours at 150°C, I’d trust the skewer test—maybe your oven runs hot/cool.
Not gonna lie, it was a bit dry on day one for me. Maybe my oven runs hot or I overbaked. Flavor is awesome though, especially with the ground almonds.
Delicious!!
Baked it yesterday. It took forever, but it was worth it. The smell in the house was delightful.
Sounds amazing! I love Dundee cake, but it does take a long time to bake. Glad it was worth it for you!
The mixed peel was a bit intense for me—tangy in a way I wasn’t expecting. Could be user error but I’d reduce it or use less next batch.
Totally get that—mixed peel can be super tangy. I usually cut it down a bit (or soak it in warm water for 10 mins and drain) and it balances out more with the currants/sultanas.
Maybe I’m doing it wrong, but mine always tastes like candy citrus if I don’t chop the peel fine 😅 I’d try reducing to like 100–150g next time. Also make sure you don’t accidentally use “mixed citrus peel” with extra rind.
Followed the steps exactly and it came out lovely. Creaming until light and fluffy is key. Also the almond topping looks fancy even though it’s easy.
I love currants but 225g is a LOT. Next time I’ll reduce them a little. Still, the batter was nice and thick and it held together well.
This came out beautifully—rich, fruity, and the almond topping looked so classic. I baked closer to 2 hours and it was perfectly set.
Made this for tea today—absolutely delicious. The candied peel smell is so comforting, and the almond top looks fancy even though it was easy.
Wow. Best cake I’ve made in months. Whole blanched almonds look gorgeous and the crumb is perfect after it cooled properly.
It’s okay. Like, definitely edible, but the fruit-to-flour ratio feels overwhelming. I prefer a lighter cake—this is more like heavy tea fruit cake.
Could be my fault, but I accidentally used salted butter and it tasted kinda off. Will try again with unsalted because the fruit mix is great.
This is such a classic—mine came out dense and fragrant like proper Dundee cake. The 2 hours totally matters; don’t rush it!
Yes!! I always rush at the 90-minute mark and it comes out heavier—2 hours is definitely the make-or-break. The fragrant bit is spot on.
Baking at 150°C and using currants + sultanas is old-school and I’m into it. Mine cracked a little on top, but that’s kinda normal with cakes like this, right?
Two hours? Too long, man! I pulled it out at 1.5 hours and it was fine. Don’t know what they talk about.
Mine didn’t rise much (maybe I overfolded?). Still tasted great though—very rich and not too sweet. Next time I’ll be gentler with the flour.
Ah, that could definitely be from overfolding or even mixing a bit too aggressively after the flour goes in. I’ve had Dundee cake come out denser when I’m too rough with the fold—still tasty, though! Glad it tasted great anyway 😄 Next time you could stop mixing the moment the flour disappears.
This cake turned out amazing! So moist and full of flavor! I’ll definitely make it again.
Delicious!!!
I don’t like mixed peel, so I skipped it. It still worked out okay, but not the same. Be warned!
I’ve never liked mixed peel either! It’s great to hear that skipping it didn’t ruin the cake. Thanks for the tip!
Love Dundee cake! The ratios feel spot on. Next time I’ll add a tiny splash more milk to help it drop a bit easier, but still great.
Yum! I added some extra nuts and it was even better. Perfect for tea time!
Not bad, but I found it a little dry after cooling. Could be my oven runs hot? Maybe I should add a splash more milk or cover it after a certain point.
Dry after cooling is totally possible, but I’m not sure adding milk always helps—could make it gummy. Maybe next time try covering it after 1 hour, and also make sure you don’t overbake since “skewer clean” can be misleading for fruit cakes.
That makes sense—Dundee cake can firm up a bit as it cools. If your oven runs hot, it may bake a touch drier. I’d try checking a little early (start around the 1h45 mark) and tent with foil for the last 30 mins if it’s browning too fast.
Not gonna lie, 2 hours at 150°C scared me, but it worked. I love the texture—dense in a good way, like a proper Dundee cake.
Omg yes! I always think 2 hours is gonna dry it out, but Dundee cake is basically built for patience. The dense-but-not-heavy texture is the best.
I tried this once and mine was super dense too… but I think I overmixed the batter and forgot to really smooth it before baking. Still tasted great though!
This turned out so rich and fragrant—currants and peel make it seriously “proper” tasting. I baked closer to 2:10 since my oven runs cool, but the skewer test saved me.
This turned out exactly like the classic Dundee Cake—rich, fragrant, and the almonds on top look so fancy. I baked mine closer to 2h10 just to be safe and it was perfect.
150°C for 2 hours seems long… I almost baked less time, but I trusted the skewer test. Glad I did—texture was perfect in the middle.
Baking powder amount is fine I guess, but 20 cm tin made it weirdly tall for me. Also my oven runs hot, so yeah—adjusting is everything.
The “dropping consistency” step confused me—mine was more like thick paste. I added an extra splash of milk and it worked, but I’m not sure I measured right.
The instructions are clear and the measurements make sense. I like that it’s all in grams—makes life easier. The dried fruit quantity is intimidating at first but it bakes up perfectly.
2 hours feels like a long time for 150°C… I was skeptical. But the skewer did come out clean eventually. Cake is dense and comforting, not too sweet. Next time I’ll check at 1h45.
I totally get that—150°C + 2 hours sounds suspiciously long. I did it once and mine was still a bit jiggly at the 1h30 mark, but clean skewer at ~2h worked out. Dense is the point with Dundee cake, I think.
Not gonna lie, the mixed peel is the make-or-break. I used a smaller amount because my family hates it, and it was good but not “proper Dundee cake.”
150°C for 2 hours seems way too long… and I was right. The edges got a bit dry and darker than I wanted, even with parchment. Tastes alright but not my favorite texture.
Pretty good, but mine was a bit dry after cooling. I think my oven runs hot even though I set 150°C. Still tastes great though with tea.
I thought I beat the eggs enough… maybe not? My batter seemed thicker than expected. Also I used the fan setting and it browned early. Still, the flavor was great—just not as pretty.
Honestly? I don’t get why it needs 2 hours. I was hungry and pulled it early… big mistake. It tasted like fruit bread dough.
This came out beautifully dense and moist—exactly the classic Dundee vibe. I baked mine about 15 minutes longer because my oven runs cool, but otherwise followed it as written.
Good flavour, but mine was a bit dry by the 2-hour mark. Next time I’ll start checking around 1:45 and maybe cover with foil if it browns too fast.
Not bad, but I found the batter super thick—like cookie dough—so “dropping consistency” didn’t really happen for me. I added an extra splash of milk and it improved.
That makes sense—Dundee cake can be pretty dense. I usually only add the milk a bit at a time; if the fruit is extra dry it thickens up. Glad your extra splash helped!
Hmm I had the opposite—mine dropped fine, so maybe your flour or eggs were bigger? 150°C for 2 hours also thickens it as it bakes; maybe you’re expecting a more “batter” texture?
My batter was thick like paste, so I added an extra splash of milk. End result was fine, but I think the recipe doesn’t clarify what “dropping consistency” should look like.
Mine stuck to the parchment for some reason even though I lined the tin. Maybe I didn’t grease the sides. Flavor was still decent.
150°C seems low for me—2 hours is LONG. I was skeptical at first, but the final crumb was lovely and it didn’t dry out.
My batter seemed way thicker than “dropping consistency” at step 6. I added an extra teaspoon of milk and it was fine after that.
Honestly thought it would taste heavy, but the fruit balance is really nice. Creaming took a while though—be patient.
Not bad, but 150°C for 2 hours feels like a long time. I thought it’d be underbaked, but it ended up more dense than I expected. Still edible though.
I’m skeptical about the mixed peel amount—mine tasted a bit strong/medicinal? Might be the brand. Otherwise, decent bake.
I used margarine instead of butter and it kinda split, so yeah… the flavor was okay but the texture wasn’t right. Don’t skip real butter.
The almond circle on top is such a nice touch. I used a little more than 75g and it looked even better, lol. Everyone asked for the recipe.
Love that! The almond circle really does make it look bakery-level. 😄 Did you notice any difference in bake time or texture when you went a bit over 75g?
I followed it pretty closely but mine took closer to 2h15. Still came out great and not dry at all. Will bake again.
I was worried about 2 hours at 150°C, but it actually worked like a charm. The almond topping stayed pretty and the dried fruit flavor is so nice.
I followed it, but my skewer was clean way before 2 hours and I still waited. Cake was… a little dry. Still yummy though.
Made this for tea and it’s absolutely delicious—rich fruitiness, perfect crumb, and that almond topping looks fancy without being hard.
Loved it! Lots of fruit, not overly sweet, and the texture is spot on. The instructions are clear and the “dropping consistency” note helped a lot.
My batter seemed super thick (dropping consistency my left eye 😅). I added a tiny splash more milk and it baked fine, but next time I’ll trust the recipe.
2 HOURS?! I don’t know, seems excessive. I might try 180°C instead because I can’t babysit the oven that long.
I love Dundee cake, and this recipe nails the vibe. The batter dropping consistency from the milk step is spot on—mine held together well.
Yes!! Dundee cake is my absolute favorite, and your description matches what I’ve experienced too. That “dropping consistency” from the milk step is the make-or-break part.
I tried it but mine was kinda dry after 2 hours—maybe my oven runs hot? Also 175g butter + 175g sugar seems like a lot, I upped the milk like a tablespoon and it helped. Still good though.