Dundee Cake

A traditional Scottish fruit cake topped with almonds, perfect served with cheese and tea after baking and cooling.

Baking Vegetarian British Cake Fruit Cake

Estimated Nutrition

Calories

484.5

kcal / serving

4845 kcal total

Carbs

68.4g

per serving

684.3 g total

Fat

20.8g

per serving

208.2 g total

Protein

5.9g

per serving

58.5 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Soft Light Brown Sugar

225

Self-Rising Flour

tsp

Granulated Sugar

or caster sugar, to decorate

CondimentsSauces

tbsp

Orange Marmalade

Dairy

175

Butter

softened, plus extra for greasing

piece

Egg

free-range, beaten

Fruits

400

Mixed Dried Fruit

Glacé Cherries

halved

Liquids

tbsp

Whisky

or milk

NutsSeeds

Ground Almond

tsp

Ground Mixed Spice

heaped

Blanched Almonds

to decorate

Method

Cool for 10 minutes, remove from tin, strip paper, and cool on a wire rack before sprinkling with sugar.

Beat the butter and sugar in a food processor until light and fluffy.

Mix in the marmalade and then slowly add the eggs one by one.

Incorporate flour, ground almonds, and spices before stirring in dried fruit, cherries, and whisky.

Preheat the oven to 150°C and double-line a 20cm cake tin with greaseproof paper.

Spoon the mixture into the tin and arrange blanched almonds in circles on top.

Bake for 1.5 to 2 hours until a skewer inserted into the centre comes out clean.