Dundee cake - recipe

Dundee cake

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For the cake

For the topping

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  1. 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.

    For this step you'll need:

    • 250g Currants
    • 125g Sultanas
    • 125g Raisins
    • 200g Glace cherries
    • 1 Lemon rind, grated.
    • 100g Mixed peel
    • 3 tbsp Malt whisky
    • 4 tbsp Water
  2. 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. 3

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

  4. 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.

    For this step you'll need:

    • 2 tbsp Unrefined molasses sugar
  5. 5

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

    For this step you'll need:

    • 175g Butter (unsalted)
    • 175g Unrefined light muscovado sugar
    • 4 Egg(s) (free range) beaten
  6. 6

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

    For this step you'll need:

    • 200g Plain white flour
    • Salt
    • 1tsp Mixed spice
  7. 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.

    For this step you'll need:

    • 50g Almonds (blanched)
  8. 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.

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