Dundee Cake Recipe to Celebrate Dundee Day


Celebrate Dundee Day today by making this delicious Dundee Cake recipe which uses a selection of fruits and almonds to do the traditional baking.

Marking the 133rd year since Dundee officially became a city in 1889, Dundee Day is a way to celebrate the history and culture of the City of Discovery.

To toast the occasion, we’ve shared a recipe for one of from the city beloved baked goods.

Dundee cake is loved by people all over the world and is a Scottish fruitcake originally made with raisins, currants, fruit peels and an almond arrangement on top.

If you’re looking for the perfect way to celebrate Dundee Day, why not try this Dundee Cake recipe?

This moist, fruit-filled cake is a perfect afternoon or evening treat and is best enjoyed with a hot cup of tea.

Dundee cake

For 12 people

Dundee Cake Corner.


  • 175 g / 6 oz softened butter, plus extra for greasing
  • 175 g / 6 oz sweet and light brown sugar
  • 5 tablespoons Seville orange marmalade
  • 3 large eggs
  • 225g / 8oz self-rising flour
  • 25g / 1oz ground almonds
  • 1 heaped teaspoon ground mixed spices
  • 175g currants
  • 175g raisins
  • 75 g / 3 oz candied cherries, halved
  • 2 tablespoons whiskey or milk
  • 30g / 1½ oz blanched almonds to garnish
  • 1 teaspoon icing sugar, to decorate


  1. Preheat oven to 130°C Fan/150C/300F/Gas Mark 2. Grease and line a 20cm/8 inch deep cake pan with parchment paper.
  2. Beat butter and brown sugar in mixer until light and fluffy, about 4 to 5 minutes.
  3. Slowly add one egg at a time until fully blended, then add marmalade and whiskey or milk and mix again.
  4. Once mixed, add the flour, spices and ground almonds and mix until well blended. Then, using a large metal spoon, stir in the currants, raisins and cherries.
  5. Smooth the mixture into the lined cake tin, smooth the top and decorate with the shelled almond in a circle on top.
  6. Bake for 1.5 to 2 hours until the cake is puffed, golden and firm to the touch.
  7. Let the cake cool for 10 minutes before unmolding it and placing it on a wire rack. Lightly sprinkle icing sugar on top and store in an airtight container and consume within three to four days.

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