Dundee Fruit Cake

    (6)
    2 hours

    This plain fruit cake is a traditional Scottish cake. The blanched almonds are used to decorate the top.


    7 people made this

    Ingredients
    Serves: 12 

    • 1 cup sultanas
    • 1 cup dried currants
    • 1/3 cup mixed peel
    • 1/3 cup glace cherries, quartered
    • 2 tablespoons grated orange zest
    • 1/3 cup plain flour
    • 250g butter, softened
    • 1 cup white sugar
    • 4 eggs
    • 1 2/3 cups (375g) plain flour
    • 1 teaspoon baking powder
    • 1/4 cup (30g) ground almonds
    • 1/2 cup whole blanched almonds
    • 1 tablespoon golden syrup

    Directions
    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Combine raisins, currants, mixed peel, cherries, and orange rind. mix and coat with the 1/3 cup flour.
    2. Cream butter and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder and ground almonds; fold into batter mixture. Mix in fruit. Spread in lined 20cm round cake tin.
    3. Bake at 165 degrees C for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
    4. Toast the whole almonds in 175 degrees C oven until lightly browned, about 5 minutes. Heat golden syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.

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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (5)

    by
    12

    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.  -  14 Dec 2010  (Review from Allrecipes USA and Canada)

    by
    11

    An excellent cake, packed with fruit and bursting with flavour! I have never made a nicer Dundee Cake. 5 out of 5!!  -  04 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    9

    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.  -  25 Oct 2010  (Review from Allrecipes USA and Canada)

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