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Dundee cake

Dundee Cake

Karon Grieve
A traditional Scottish Dundee Cake recipe, simple and classic
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
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!
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