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Dundee cake with large wedge removed and the top sprinkled with almonds. Tried & Tested

Dundee cake

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1.363 stars based on 11 ratings

This is the cake for when the days get colder and sustenance is needed. The pureed fruits give a delicious succulence to this recipe. Tip – ensure that you have brown paper for the tin as it is needed to protect the cake form the heat of the oven and to cook it evenly.

Key Information

  • Prep:
  • Bake:
  • Serves:14
  • Skill level:easy

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Ingredients

For the cake

  • 250g 8⅞ oz Currants
  • 125g 4½ oz Sultanas
  • 125g 4½ oz Raisins
  • 200g 7⅛ oz Glacé cherries Glacé cherries
  • 1 1 Lemon rind, grated.
  • 100g 3½ oz Mixed peel
  • 3tbsp 3tbsp Malt whisky
  • 4tbsp 4tbsp Water
  • 2tbsp 2tbsp Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 175g 6¼ oz Butter (unsalted)
  • 175g 6¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 4 4 Egg(s) (free range) beaten
  • Salt
  • 1tsp 1tsp Mixed spice

For the topping

  • 50g 1⅞ oz Almonds (blanched)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Combine the currants, sultanas, rasins, cherries, lemon rind and cut mixed peel. Pour on the whisky and water. Set aside for at least 30 minutes.

    Ingredients for this step

    • 250g 8⅞ oz Currants
    • 125g 4½ oz Sultanas
    • 125g 4½ oz Raisins
    • 200g 7⅛ oz Glacé cherries Glacé cherries
    • 1 1 Lemon rind, grated.
    • 100g 3½ oz Mixed peel
    • 3tbsp 3tbsp Malt whisky
    • 4tbsp 4tbsp Water
  2. Classic mode Step 2

    Meanwhile, line the tin with a circle of brown paper in the bottom, then on the bottom and sides with baking parchment. Cut a double thickness collar from the brown parcel paper to go around the tin while the cake is cooking.

  3. Classic mode Step 3

    Preheat the oven to 150°C (fan 140°C, gas mark 2).

  4. Classic mode Step 4

    Take half of the fruit and puree it with the molasses sugar in a blender or food processor. Take a tablespoon of flour from the measured amount and stir it through the other half of the soaked fruit.

    Ingredients for this step

  5. Classic mode Step 5

    In a large bowl cream together the butter and light muscovado sugar until paler in colour. Add the eggs and beat well.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted)
    • 175g 6¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 4 4 Egg(s) (free range) beaten
  6. Classic mode Step 6

    Fold in the remaining flour, salt and mixed spice. Fold in the pureed soaked fruit, and lastly fold in the whole soaked fruit.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
    • Salt
    • 1tsp 1tsp Mixed spice
  7. Classic mode Step 7

    Spoon the mix into the prepared tin, Smooth the top, and arrange the blanched almonds decoratively on the surface. Put the cake tin on to a baking sheet. Wrap the brown paper collar around the tin and secure with string.

    Ingredients for this step

    • 50g 1⅞ oz Almonds (blanched)
  8. Classic mode Step 8

    Bake for 2 hours and 30 minutes, until a skewer inserted comes out clean. Leave to cool in the tin. Store in an airtight container.