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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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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
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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.
Winston Churchill's Dundee Cake
PREP 40min
COOK 2h
READY IN 2h 40min
The 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
Ingredients
Winston Churchill's Dundee Cake
10 oz. plain flour
8 oz. butter
6 oz. sugar
5 eggs
10 oz. mixed dried fruit
4 oz. glacé cherries (cut in half)
1/2 tsp. baking powder
pinch of salt
Preparation
1
Winston Churchill's Dundee Cake
Step 1/3
Cream softened butter and sugar until butter turns light and fluffy. While constantly beating with a mixer, add the eggs one by one. You may want to add some flour to prevent the mixture from curdling.
Step 2/3
Sift together the flour, baking powder, and salt and then fold that into the butter and eggs mixture. Lastly, add the dried fruit and beat, so they get evenly distributed in the mixture.
Step 3/3
Grease and line a round cake tin with parchment paper. Transfer the mixture into the cake tin and bake in an oven preheated at 180 °C for 2 hours.
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