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