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Dundee Cake

A traditional Scottish Dundee Cake recipe, simple and classic
Course: baking
Cuisine: Scottish


  • 18cm round spring form baking tin


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


  • 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