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Authentic Dundee Cake Recipe
Dundee, Scotland
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
One can instantly recognize this traditional Scottish, sultanas-studded fruitcake by a top pattern of concentric circles made with blanched almonds. The batter made with flour, butter, eggs and sugar is first flavored with Sevilla orange peels and optionally, sherry. Sultanas are added as soon as the batter reaches a consistency that is firm enough to hold the dried fruit, which would then ideally, be evenly distributed in the cake. Traditionally, this is a round cake in which case the almonds are placed on top in concentric rings, or in the case that it's shaped like a slab cake, the almonds placed on top are arranged into neat rows. However, in some recipes almonds may not only serve merely as decoration but are also be added to the batter. The length of baking depends on the size of the cake which should be golden brown and firm to touch when finished. For the best results, the cake should be left to age for up to three days to get it to ripen and develop flavor. Dundee cake is typically ... Read more
Cooking tips
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additional ingredients
Newer recipes will often include additional ingredients like glace cherries, various kinds of dried fruit, a couple of spoonfuls of marmalade, a splash of whiskey, and a mixture of different types of dried fruit peel. -
shape
Traditionally this is a round cake, but can be made as a slab cake in which case the almonds that are placed on top are arranged into neat rows. -
storage
This cake should not be served right after it's been taken out of the oven. For the cake to develop flavor, you should wrap it in cling film or parchment paper and store it in an airtight container for a couple of days. You can also freeze the cake for up to three months. -
christmas cake
Dundee cake is also often prepared as a Christmas cake which is traditionally 'fed' with alcohol so that it matures, keeps moist, and develops flavor. The process goes like this. You poke the cake with a skewer and each week, or fortnight, fill these little holes with alcohol, either brandy, port, or single malt whiskey. It's important that after each 'feeding' you tightly seal the cake first in parchment ... Read more -
serving
Serve the cake with a cup of hot tea or a shot of single malt whiskey. Even though it may seem an unlikely pairing, serve a slice of Dundee cake with a piece of cheese.
Recipe variations
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Dundee Cake
Ready in 4h 45minThis recipe adapted from Larousse Gastronomique does not follow the traditional recipe when it comes to ingredients. Besides sultanas, there are also raisins, as well as a mixture of various candied fruit peel. Almonds are also added to the batter and are not only used for decoration. Since the cake needs time to mature, you should bake it two to four weeks before you would like to serve it.
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Winston Churchill's Dundee Cake
Ready in 2h 40minThe favorite desert of Winston Churchill, the former British prime minister, was Dundee cake. This recipe adapted from Churchill's Cookbook calls for glace cherries and a mixture of dried fruit but omits the traditional candied peel and the top is not decorated with almonds
Dundee Cake
PREP 45min
COOK 4h
READY IN 4h 45min
This recipe adapted from Larousse Gastronomique does not follow the traditional recipe when it comes to ingredients. Besides sultanas, there are also raisins, as well as a mixture of various candied fruit peel. Almonds are also added to the batter and are not only used for decoration. Since the cake needs time to mature, you should bake it two to four weeks before you would like to serve it.
Ingredients
225 g butter
225 g caster sugar
grated zest of 1 orange
225 g self-raising flour
100 g all-purpose flour
4 eggs
1-2 drops bitter almond oil
225 g raisins
225 g sultanas
100 g chopped mixed candied orange, lemon and citrus peel
100 g chopped blanched almonds
100 g ground almonds
whole blanched almonds, for decoration
Preparation
Step 1/5
Cream butter, sugar, and the grated zest of one orange until frothy and pale and in a separate bowl sift the flours. Beat the eggs with the oil of bitter almonds and add them the butter. To prevent curdling, add to the butter and eggs a few spoonfuls of flour.
Step 2/5
Mix the dried fruit, candied peel, and almonds with a spoonful of sifted flour. Next, fold the remaining flour into the batter and then also add the mixture of dried fruit, candied peel, and almonds.
Step 3/5
Transfer the mixture into a lined and greased round deep cake pan (20 cm in diameter) and spread it evenly. Decorate the top with whole blanched almonds. First, make a circle around the edge, then work towards the middle, making sure you press each almond into the mixture so that it sticks. Because the cake will rise during baking, you can place the almonds closely together.
Step 4/5
When assembled, bake in an oven preheated at 160 °C for four hours. If necessary, to prevent the nuts from burning, loosely cover the cake with foil. To check for doneness, insert a skewer in the middle of the cake. If it comes out clean, the cake is cooked, but if there are some crumbs on the skewer once you take it out, you should bake the cake for another 15 minutes.
Step 5/5
When done, leave to cool in the pan for 30 minutes, then transfer to a wire rack to completely cool. Wrap the cooled cake in parchment paper and store it in an airtight container for 2-4 weeks so that it has time to mature.
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