A classic Scottish Christmas delight Dundee Cake is perfect fruit cake recipe. Loaded with mixed candid fruits peels and ground almond meal make this cake unique and yum! This is less heavier and less crumblier version of Christmas Fruit Cake. Blanched almonds arranged in concentric circles on top make this cake look festive.
About This Recipe
This recipe is guest post by Priya of Priya’s Versatile Recipes for my event ‘Christmas and New year Bakes‘. Priya’s blog is collection of world recipes with simple and easy to follow preparation steps.
Dundee cake is a traditional Scottish Christmas cake which is full of flavour and dry fruits like currants, sultanas and almonds. This cake calls for rich flavors which originated during 19th century in Scotland. This cake travels around the world and is supplied privately as a corporate Christmas gift.
Dundee cake is typically decorated with concentric circles of blanched almonds making it standing out from other Christmas cakes.
With an incredible mixture of dry fruits and citrus fruits peels, this cake is fuss-free, extremely flavourful and dangerously addictive. Whoever loved loads of dry fruits in their cake will definitely fell in love with this Scottish beauty.
Dundee Cake Ingredients
All Purpose Flour | Maida – Traditionally, this cake is made using all purpose flour. But, you can try making it with whole wheat pastry flour too.
Butter – Makes the cake rich and festive.
Packed Brown Sugar – Give nice caramel color to the cake.
Caster Sugar – Adds sweetness.
Currants, Sultanas & Glace Cherries – Adds flavour, crunch, and nice taste to the cake.
Eggs – Gives structure and texture to the cake.
Chopped Mixed Peels – I used Orange, Clementine and Lemon peels. Fruit peels bring aroma and flavour.
Almond Meal – Is the important ingredient in making ‘Dundee Cake’. Almond meal helps in lighten the cake and makes it soft.
Orange & Lemon Zest – Adds flavour and zing.
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- 2 cups All purpose flour
- 1 tsp. Baking powder
- 150 g Butter
- 1 cup Packed Brown sugar
- ½ cup Caster sugar
- ½ cup Currants
- 3 Large eggs
- ½cup Sultanas
- ½ cup Glaced cherries (halved)
- 1/4 cup Chopped mixed peels (orange, clementines, lemon)
- 2 tbsp. Almond meal
- 2 tbsp. Orange zest
- 1 tbsp. Lemon zest
FOR THE TOPPING:
- Whole blanched almonds (as per need)
How To Make Dundee Cake
- First start by greasing a round 8 or 9 inch baking pan and keep aside.
- Sift the flour and baking powder in a mixing bowl and keep aside
- Take the butter, brown sugar, caster sugar and eggs in a bowl, using an electric hand whisk, beat them until they turns smooth consistency.
- Fold in the currants, sultanas, cherries, mixed peel, ground almonds and orange and lemon zest.
- Gradually add the flour mixture and turn everything as a smooth batter.
- Now spoon the mixture into the prepared cake tin, spreading it out evenly with the back of the spoon.
- Then, carefully, arrange the whole almonds in concentric circles over the top – but drop them on very lightly (if you press them down too hard they will disappear during the cooking).
- Bake the cake in middle rack for 40-45 minutes or until the center is firm and springy to touch.
- Allow it to cool before taking it out of the pan.
- Slice and enjoy.
Serving & Storing Dundee Cake
Dundee cake is either topped with orange glaze or powdered sugar. This is purely optional, but looks festive.
Dundee cake tastes more delicious the next day and stays prefect in room temperature more than a week.
Amount Per Serving: Calories: 484Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 110mgSodium: 218mgCarbohydrates: 76gFiber: 3gSugar: 48gProtein: 7g