This decadent Dundee cake is layered with candied peel, dried fruit, and whole, roasted almonds. Perfect for the holidays!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 (8×3-inch) cake |
Ingredients
- 1 cup raisins
- 1 cup dried currants
- ⅓ cup diced candied citrus peel
- ⅓ cup candied cherries, quartered
- 2 tablespoons grated orange zest
- 2 cups all-purpose flour, divided
- 1 cup butter, softened
- 1 cup white sugar
- 4 large eggs
- 1 ounce ground almonds
- 1 teaspoon baking powder
- ½ cup whole almonds
- 1 tablespoon corn syrup
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line an 8×3-inch round pan with aluminum foil.
- Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
- Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light. Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit. Pour batter into the prepared pan.
- Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
- Turn the oven up to 350 degrees F (175 degrees C).
- Toast almonds in the preheated oven until lightly browned, about 5 minutes.
- Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.
- If using a different size than an 8×3-inch pan, fill 3/4 full.
Nutrition Facts
| Calories | 456 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 179 mg |
| Sugars | 35 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t make any changes to the recipe, it turned out amazing! The crumb is very light and the cake is not too sweet, which is just the way we love it.
Excellent!!!! I added almond flour and put less all purpose flour. And I didn’t have candied cherries but I did have…. candied ginger!!! … and it was fantastic! Sooo good I will do it again!
My Mother was born in Scotland and raised in Ireland and used to make this lovely cake for us when we were children. How we loved it! Now that I am a grandma myself I will make Dundee cake for my grandchildren and set up a lovely tea party. Can’t wait. Thanks for putting up this beautiful recipe.
A beautiful cake that’s very easy. I cooked it at a higher level in the oven for the first 1/3 of the baking time, then moved it to the lowest rack for the remainder, turning it at the same time. I used half wholewheat flour but otherwise I changed nothing. Simply perfect! Thank you for a great recipe.
An excellent cake, packed with fruit and bursting with flavour! I have never made a nicer Dundee Cake. 5 out of 5!!