Dundee cake is rich and fruity traditional Scottish cake. There are so many different variations of a Dundee cake, but it tends to always be made with dried fruits, like currant and sultanas, and almonds. It is a similar to a Christmas cake, but lighter and with a more crumbly texture. Dundee cake is best served with a hot cup of tea, and some people even pair it with cheese!
- 125g raisins
- 125g currants
- 100g glacé cherries
- 60g mixed citrus peel, chopped
- grated zest of 1 orange
- 3tbsp whisky
- 175g butter, at room temperature
- 175g golden caster sugar
- 4 eggs
- 175g plain flour
- 1tsp baking powder
- 1tsp ground mixed spice
- 90g ground almonds
- 100g whole blanched almonds
- To glaze:
- 2tbsp whisky
- 3tbsp apricot jam
- You will need:
- 23cm silicone ring, greased
Put the raisins, currants, cherries, citrus peel and orange zest in a bowl. Pour over the whisky. Leave for 1 hour for the fruit to plump up.
Heat the oven to 150°C. Beat the butter and sugar in a bowl, until light and creamy.
Beat the eggs, and add them gradually to the mixture, beating well between each addition. Add a little flour if it curdles.
Add the rest of the flour, baking powder, spice and ground almonds. Stir in the fruit and whisky.
Arrange the whole almonds in the base of the ring tin. Spoon in the mixture and spread it level.
Bake for 45 mins. Loosely cover with foil, to stop the cake from going brown. Bake for 15 mins more. The cake is cooked when it’s firm to the touch and a skewer inserted in the centre comes out clean. Cook for 15 more mins if needed. Cool in the tin for 1 hour, then turn out and allow to cool. Combine the whisky and jam and warm. Brush over the top of the cake to glaze.