Dundee Cake #3

dundee cake

Dundee Cake #3

No ratings yet
Servings: 1 cake
Calories: 6434
Prep Time 15 minutes
Cook Time 3 hours 30 minutes


  • 8 oz butter or margarine
  • 8 oz caster sugar
  • 5 eggs tightly beaten
  • 12 oz self-raising flour sifted
  • 1 1/2 lb mixed dried fruit
  • 4 oz glace cherries washed and quartered
  • 1 teaspoon mixed spice
  • 2 oz whole blanched almonds


  • Line and grease a deep 20 cm (8 in) round cake tin.
  • Cream the butter or margarine with the sugar until light and fluffy. Gradually beat in the eggs, adding a little flour if necessary to prevent the mixture from curdling.
  • Mix the dried fruit and cherries with a spoonful of the flour.
  • Fold the remaining flour and the mixed spice into the creamed mixture. Stir in the dried fruit and glace cherries.
  • Spoon the mixture into the prepared tin and level the surface. Top with concentric circles of almonds.
  • Bake in a cool oven for 3 1/2 hours or until a skewer inserted into the centre of the cake comes out clean.
  • Leave to cool in the tin for about 10 minutes, then turn out on to a wire rack to cool completely.
  • If you have whole almonds with peel on, then cover them with boiling water and leave for 1 minute. Drain and rub off the skins between your thumb and forefinger. Weigh the nuts without skins.


Oven temperature 150°C, 300°F, gas 2
Calories: 6434 kcal
Carbohydrates: 1007 g
Protein: 105 g
Fat: 247g
Saturated Fat: 128 g
Trans Fat: 8 g
Cholesterol: 1306 mg
Sodium: 2021 mg
Potassium: 5716 mg
Fiber: 82 g
Sugar: 610 g
Vitamin A: 6940 IU
Vitamin C: 9 mg
Calcium: 1481 mg
Iron: 23 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating