Homemade Dundee Cake Recipe: A Sweet Scottish Delight

Scottish bakers have long celebrated this delectable dundee cake as a true culinary treasure.

Generations of home cooks passed down the recipe with pride and affection.

Packed with candied citrus and almonds, the cake tells a rich story of traditional Scottish baking.

Nutty flavors dance across your palate with each memorable bite.

Warm spices and sweet dried fruits create a comforting experience that connects you to old-world kitchens.

Crafting this delightful treat brings memories of cozy afternoons and shared moments around the table.

You’ll want to slice into this remarkable dessert and savor every delicious crumb.

Drinks and Sides for Dundee Cake

• Savor Scottish Spirits: Pair a dram of smooth Scotch whisky alongside the cake to enhance its rich, traditional flavors.
• Complement Sweet Notes: Select a hot Earl Grey tea with bergamot to balance the cake's fruity and nutty undertones, creating a classic British afternoon treat.
• Elevate Dessert Experience: Serve with a scoop of vanilla bean ice cream to add creamy contrast against the cake's dense, spiced texture.
• Match Flavor Profiles: Choose a caramel-based dessert wine like Madeira to echo the cake's deep, warm marmalade and fruit notes.

Keeping Mary Berry Dundee Cake Moist

• Store the Dundee cake in an airtight container for up to 5 days. Wrap tightly in plastic wrap or place in a sealed container to maintain moisture and prevent drying out.
• Slice the cake before freezing for easier portioning. Wrap each slice individually in plastic wrap, then place in a freezer bag. Keeps well for 2-3 months. Thaw at room temperature for 1-2 hours before serving.
• Keep the cake in a cool, dry place covered with a clean kitchen towel or in a cake tin. Consume within 3-4 days for best flavor and texture.
• Warm individual slices in the microwave for 10-15 seconds.

FAQs About Mary Berry Dundee Cake

• What makes Dundee cake different from other fruit cakes?

Dundee cake is uniquely Scottish, traditionally using almonds on top and featuring marmalade in the batter, which gives it a distinctive citrusy flavor and rich texture.

• Can I substitute the whisky in the recipe?

Yes, you can replace whisky with milk if you prefer a non-alcoholic version. The milk will help maintain moisture in the cake.

• Why are whole almonds placed on top of the cake?

The whole almonds are a signature decoration of Dundee cake, creating a beautiful pattern and adding a delightful crunch to the cake’s surface.

• Is this cake suitable for people with nut allergies?

No, this cake contains almonds both in the batter and as a topping, so it’s not recommended for those with nut allergies.

What Makes Mary Berry Dundee Cake a Classic

• Celebrate Scottish Heritage: Dive into a traditional Scottish treat that brings the rich flavors of Dundee straight to your kitchen, connecting you with a beloved cultural classic.
• Stress-Free Baking Adventure: Master this straightforward recipe with simple steps that make cake-making accessible for bakers of all skill levels, from beginners to seasoned pros.
• Crowd-Pleasing Dessert: Impress family and friends with a sophisticated yet comforting cake that works perfectly for afternoon tea, gatherings, or a delightful weekend indulgence.
• Customize with Confidence: Swap whisky for milk to suit different preferences, making this recipe versatile and adaptable to personal tastes and dietary needs.

Dundee Cake Ingredients You’ll Need

• Butter: A rich, creamy ingredient that provides moisture and flavor to the cake.
• Sugar: Adds sweetness and helps create a tender texture.
• Flour: The primary structure-building ingredient for the cake.
• Marmalade: Brings a citrusy depth and unique flavor to the cake.

Eggs: Bind the ingredients together and provide structure.

• Dried Fruit, Cherries: Add natural sweetness and chewy texture to the cake.
• Almonds: Provide a nutty crunch and classic Scottish cake topping.

• Whisky, Milk: Adds moisture and optional traditional Scottish flavor.
• Spice: Brings warmth and complexity to the cake's overall taste.

Dundee Cake How-To From Mary Berry

Step 1: Whip Butter and Sugar

Grab your electric mixer and blend softened butter with sugar until the mixture becomes light, airy, and looks like fluffy clouds. Keep mixing until everything looks smooth and creamy.

Step 2: Blend Wet Ingredients

Pour in tangy orange marmalade and crack eggs into the mixture. Add eggs one at a time, stirring thoroughly after each addition to create a consistent, silky batter.

Step 3: Incorporate Dry Ingredients

• All-purpose flour
• Ground almonds
• Mixed spice

Use a spatula to blend ingredients without overmixing, keeping the batter light and delicate.

Step 4: Add Fruity Goodness

• Dried currants
• Raisins
• Candied cherries

Ensure fruits are evenly distributed throughout the batter.

Step 5: Finish the Batter

Pour in whisky or milk and mix until everything is beautifully combined. The batter should look rich and inviting.

Step 6: Prepare for Baking

Transfer batter into a parchment-lined cake tin. Sprinkle sliced almonds across the top for a gorgeous, crunchy finish.

Step 7: Bake to Perfection

Place the cake in a preheated oven at 150°C. Bake until the cake turns golden brown and feels firm when gently pressed. This typically takes around 2 hours.

Step 8: Cool and Serve

Let the cake rest in the tin for 10 minutes, then transfer to a wire rack. Allow it to cool completely before slicing and serving this classic Scottish treat.

Tips for a Perfect Dundee Cake

• Boost Almond Flavor: Toast almonds before adding to enhance their nutty richness and create a deeper, more complex taste profile.
• Prevent Fruit Sinking: Toss dried fruits and cherries in a light dusting of flour before mixing to stop them from settling at the bottom of the cake.
• Control Moisture Level: Replace whisky with apple juice for a non-alcoholic version that maintains the cake's moisture and subtle sweetness.
• Extend Cake Freshness: Wrap cooled cake in parchment and store in an airtight container to keep it moist and delicious for up to a week.
• Decorative Almond Topping: Arrange almonds in a symmetrical pattern on top before baking for a professional and visually appealing finish.

Ways to Refresh Dundee Cake Flavors

• Gluten-Free Version: Replace wheat flour with almond or gluten-free flour blend for celiac or wheat-sensitive individuals.
• Vegan Adaptation: Swap butter for coconut oil, use egg replacer or mashed banana, choose plant-based milk instead of dairy.
• Alcohol-Free Option: Substitute whisky with orange juice or apple cider to maintain moisture and flavor complexity.
• Nut-Free Modification: Remove almonds completely or replace with sunflower seeds for those with nut allergies, keeping similar crunch and texture.

Dundee Cake Recipe

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4.9 from 19 reviews

• Total Time: 1 hour 32 minutes
• Yield: 8 1x

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Description

Scottish bakers treasure their traditional Dundee cake, a rich almond-studded fruitcake originating from Scotland. Buttery crumbs and carefully layered dried fruits create a delightful slice that connects generations of home cooks with sweet culinary heritage.

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Ingredients

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Cake Base Ingredients:

• 175 grams (6.2 ounces) softened butter
• 175 grams (6.2 ounces) light brown sugar
• 225 grams (8 ounces) self-raising flour
• 3 free-range eggs
• 1 heaped teaspoon mixed spice
• 25 grams (0.9 ounces) ground almonds

Dried Fruits and Nuts:

• 400 grams (14.1 ounces) mixed dried fruit
• 75 grams (2.6 ounces) glace cherries
• 40 grams (1.4 ounces) blanched almonds, for top

Additional Ingredients:

• 3 tablespoons orange marmalade
• 2 tablespoons whisky or milk
• 1 teaspoon caster sugar (optional)

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Instructions

1. Whip butter and sugar into a light, airy consistency using an electric mixer until pale and creamy.
2. Incorporate marmalade, then gently blend in eggs one by one, ensuring smooth integration after each addition.
3. Sift flour and gently fold into the mixture, adding ground almonds and mixed spice for enhanced flavor and texture.
4. Carefully fold dried fruits and chopped cherries into the batter, distributing evenly throughout.
5. Pour in whisky or milk, stirring gently to create a cohesive cake mixture.
6. Transfer batter into a prepared cake tin lined with parchment paper, smoothing the surface with a spatula.
7. Arrange whole almonds in a decorative pattern across the top of the cake batter.
8. Preheat oven to 150°C and bake for approximately 2 hours, checking periodically for even golden-brown coloration.
9. Test cake’s doneness by inserting a skewer into the center – it should emerge clean and dry.
10. Remove from oven and allow cake to rest in the tin for 10 minutes to stabilize its structure.
11. Carefully transfer cake to a wire rack, letting it cool completely before slicing and serving.

Notes

• Toast almonds lightly before adding to enhance their nutty flavor and bring out a deeper, richer taste.
• Replace traditional whisky with orange juice for a non-alcoholic version that maintains the cake’s fruity essence.
• Soak dried fruits in warm tea or orange juice beforehand to ensure they remain plump and prevent them from drying out during baking.
• Arrange whole almonds in a decorative pattern on top before baking to create a stunning visual presentation that adds extra crunch and elegance.

• Prep Time: 20 minutes
• Cook Time: 1 hour 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Scottish

Nutrition

• Serving Size: 8
• Calories: 367 kcal
• Sugar: 42 g
• Sodium: 120 mg
• Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.1 g
• Carbohydrates: 53 g
• Fiber: 3.5 g
• Protein: 5.5 g
• Cholesterol: 75 mg