Dundee Cake (Scottish fruit cake studded with almonds) (2024)

Dundee cake is a typical Scottish cake studded with almonds which hails from the city of Dundee on the east coast of Scotland. It was created by Janet Keiller, famous for Keiller Marmalade.

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A few years ago when I was on the AmaWaterways Enchanting Rhine cruise, Christian, one of the nicest receptionists with the most amazing memory, asked me if I had a recipe for Dundee cake. I told him it was on my list of recipes to share. I’ve already given him the recipe, but I’m finally sharing it with everyone else. Good thing I didn’t make him wait!

Growing up in Scotland, I remember my mother making this cake a lot. She wasn’t the only one. Dundee cake was a very popular cake to have on hand, like a Madeira cake, to offer guests who happened to pop by. It was (and probably still is) rude not to offer a cup of tea, and slice of cake, pastry or biscuit to anyone who visited, even if it was unannounced.

I must admit, as a child I wasn’t very smitten with Dundee cake. It looked too much like a British wedding cake or a Christmas cake, but it didn’t have any icing. (The royal icing was the only part of wedding cake that I liked!) At that time, I was much more interested in Party Rings!

Here are more Scottish recipes that I make when I feel homesick!

My mother used a recipe that I’ve since learned isn’t truly authentic to the city of Dundee (the addition of the treacle and Sherry). So if you want to make the traditional and authentic version, visit The Vagabond Baker for her recipe. She is from Dundee, so she’s the authority on proper Dundee Cake! However, the difference between my Mum’s and the original is minimal, so I hope you enjoy this recipe.

Dundee Cake History

According to a website for the city of Dundee, Janet Keiller (who created the first orange marmalade), apparently added leftover citrus peel from a batch of marmalade to a fruitcake she was making, and started the Dundee cake tradition.

What’s the Difference Between Dundee Cake and Christmas Cake.

A Dundee cake doesn’t have a mixture of dried fruit, cherries and mixed peel, only sultanas (golden raisins). It’s also not soaked with alcohol or served only at Christmastime.

How Long Will a Dundee Cake Keep for?

If kept in a tin, a Dundee cake should be fine for at least a month. If you want to keep it for longer than that, I’d recommend freezing it. Wrap in freezer proof paper or wax paper, then in foil and place in a freezer bag to avoid freezer burn.

Make the Dundee Cake Batter

In a stand mixer, or another large bowl, cream the butter, brown sugar, Sherry (if using) and molasses/treacle, until light and fluffy. Add an egg and mix thoroughly. I used my Ankarsrum mixer to make my Dundee cake; it’s a workhorse!

Add a a little flour, then another egg.

Proceed until all the eggs have been added, then add the remaining flour. Don’t over mix the batter. At this time, add the marmalade.

Then add the orange zest and mix.

Finally, add the golden raisins/sultanas until uniformly mixed.

Put the thick batter into the prepared tin.

Smooth the top of the cake with a spatula.

Decorate the Cake.

Arrange the blanched almonds on top of the batter in concentric circles as symetrically as you can.

You can add more almonds than this if you prefer.

Bake the Cake.

Place in the middle rack of the oven and bake for approximately 2 hours and 45 minutes.

Check the cake (just take a peek) after two hours, and if it looks like the top is browning too much, cover with aluminum foil. Check the cake with a skewer or cake tester at about 2 hrs 15 minutes (or after you really smell the aroma of the cake). Remove it from the oven when the tester comes out clean/dry.

Cool in the pan for about 20 minutes or longer before attempting to remove the cake. Shake the cake to loosen it from the side, then gently remove the side. Remove the bottom of the pan, and the paper and put on a cooling rack to cool completely. Place on a cake plate or server, or keep in a covered tin.

Serve

Cut with a sharp, serrated knife and serve with a cup of hot tea.

Lang May Yer Lum Reek!

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Dundee Cake (Scottish Cake with Almonds on Top)

Yield: 16 servings

Prep Time: 20 minutes

Bake Time: 2 hours 45 minutes

Total Time: 3 hours 5 minutes

A traditional Scottish fruit cake that originated in the city of Dundee.

Ingredients

• 2 3/4 cups (326 g) all purpose (plain) flour
• 4 Tbsp (30 g) ground almonds
• 2 sticks (225 g) good quality butter
• 1 3/4 cups, lightly packed (225 g) brown sugar
• 1 Tbsp Sherry (optional)
• 1 Tbsp molasses/treacle
• 6 eggs
• 6 oz (175 g) Seville orange marmalade (any orange marmalade will work, but Seville is used in the original recipe)
• grated rind of one orange (preferably organic)
• 4 1/2 cups (454 g) golden raisins/sultanas
• 39 blanched almonds (no skin) or more or less to your liking to decorate the top

Instructions

Oven temperature 300˚ F (150˚ C)

Butter an 8" springform pan and line the bottom with parchment paper. Flour the sides.

1. In a bowl, combine the flour and ground almonds. Set aside.
2. In a stand mixer, or bowl, cream the butter, brown sugar, Sherry (if using) and molasses/treacle, until light and fluffy.
3. Add an egg and mix thoroughly. Add a a little flour, then another egg. Proceed until all the eggs have been added, then add the remaining flour. Don't overmix the batter.
4. At this time, add the marmalade and orange rind, and mix gently.
5. Finally, add the golden raisins/sultanas until uniformly mixed.
6. Put the thick batter into the prepared tin. Smooth the top of the cake with a spatula. Arrange the blanched almonds on top of the batter in concentric circles as symetrically as you can. You can add more almonds if you prefer.
7. Place in the middle rack of the oven and bake for approximately 2 hours and 45 minutes. Check the cake (just take a peek) after two hours, and if it looks like the top is browning too much, cover with aluminum foil. Check the cake with a skewer or cake tester at about 2 hrs 15 minutes (or after you really smell the aroma of the cake). Remove it from the oven when the tester comes out clean/dry.
8. Cool in the pan for about 20 minutes or longer before attempting to remove the cake. Shake the cake to loosen it from the side, then gently remove the side. Remove the bottom of the pan, and the paper and put on a cooling rack to cool completely.
   

Notes

• Omit the almonds for allergies.

Nutrition Information:

Yield: 16Serving Size: 1
Amount Per Serving:Calories: 449Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 100mgSodium: 164mgCarbohydrates: 74gFiber: 3gSugar: 48gProtein: 7g

Nutrition information is only estimated.

Did you make this recipe?

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