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Home » Home Baking » Traditional Scottish Dundee Cake (fruit cake)

Traditional Scottish Dundee Cake (fruit cake)

Author: Karon Grieve Published : January 2020

Recipe
Dundee cake pin image

Dundee cake is a Scottish classic fruit cake finished off with almonds on top instead of being plain or having icing. Served with a cup of tea or a wee dram of whisky it will go down a treat!

Dundee cake

Classic Dundee Cake

Since tomorrow is Burns Night I thought I should share a Scottish recipe with you today. Now I’m not going for anything haggis related, since I’ve already done that, instead it’s cake.

Dundee cake to be precise. This Queen of Scottish baking has a fascinating history and deserves a place on any table.

This recipe is from my book Simply Scottish Cakes & Bakes.

slice of cake

Dundee

The Scottish city of Dundee is famous in food production from way back. A woman called Janet Keiller and her family founded a dynasty dating back to the late 1700s that would rival that of the famous Cadburys and Rowntree of England.

The Keillers first produced marmalade and Janet created this rich fruit cake topped with blanched Spanish almonds and gave it the name of the city, Dundee.

top down shot of cake showing almonds

Scotland is a nation of bakers, every family would have their own recipes and pass them down through the generations.

This Dundee cake was mass-produced by the Keiller family and, like their famous marmalade, soon became a staple in homes throughout the UK.  Tradition dictates that the cake should only be decorated with whole almonds, icing is just not done!

cakke on plate

While Janet Keiller would flavour her cake with her own candied orange peel I have used the grated zest of a lemon for citrus flavour.

I know we have just gone through Christmas with that infamous brandy-soaked cake but this Dundee cake is just as good. It will keep for up to three months well wrapped in a tin. This is a good recipe to have on standby when the urge for a heavenly fruit cake comes upon you.

larder links

Looking for more Scottish cakes and bakes? Then check these out before you go;

Homemade Scottish oatcakes

Edinburgh gingerbread

Traditional Black Bun

Abernethy biscuits

Scotch pancakes (aka drop scones) + video

Treacle scones (with video)

Millionaires shortbread (aka caramel shortbread)

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Dundee cake

Dundee Cake

Karon Grieve
A traditional Scottish Dundee Cake recipe, simple and classic
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Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course baking
Cuisine Scottish
Servings 12 slices
Calories 327 kcal

Equipment

  • 18cm round spring form baking tin

Ingredients
 

  • 400 g mixed dried fruit
  • 50 g ground almonds
  • 150 g unsalted butter
  • 150 g golden caster sugar
  • 1 lemon grated zest
  • 3 eggs beaten
  • 115 g plain flour
  • 2 tbsp brandy
  • 50 g almonds whole blanched almonds
Metric – US Customary

Instructions
 

  • preheat oven to 180C and grease and line a deep 18cm spring form cake tin
  • Mix together the dried fruit, ground almonds, lemon zest and brandy and set aside
  • Cream together the butter and sugar till fluffy then add eggs one at a time
  • sift in the flour and gradually fold into the mixture
  • Add the fruit mix and stir well to combine
  • Spoon batter into prepared baking tin and level off the top making a slight indent in centre
  • Press the whole almonds gently on top of the batter, traditionally with one in the centre then circles getting larger and larger to the edges of the cake
  • Bake for approx 1 hour
  • Reduce oven temperature to only 50C and bake for a further hour or until a skewer inserted into the middle of the cake comes out clean
  • Leave to cool in the tin for 20 minutes before removing and cooling completely on a wire rack
  • wrap cake in foil and set aside for 1 week for the flavour to develop before eating

Notes

This Dundee cake will keep for months if well wrapped in foil and plastic wrap

Nutrition

Calories: 327kcalCarbohydrates: 44gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 21mgPotassium: 297mgFiber: 5gSugar: 29gVitamin A: 377IUVitamin C: 5mgCalcium: 87mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Home Baking, Scottish Recipes, Winter

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