Dundee Cake

Dundee Cake

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A classic rich and buttery fruit cake, with a characteristic pattern of blanched almonds on top, named after the town where it originated. Dundee was famous first and foremost for its marmalade, which used to feature in the recipe.
Servings: 16 slices
Calories: 315


  • 4 oz currants
  • 4 oz seedless raisins
  • 4 oz sultanas
  • 4 oz chopped candied orange peel
  • 1 oz blanched almonds chopped
  • 10 oz plain flour
  • 8 oz butter
  • 8 oz light soft brown sugar
  • finely grated rind of 1 orange
  • finely grated rind of 1 lemon
  • 4 eggs
  • whole blanched almonds to decorate


  • Grease and line a deep 20.5 cm (8 inch) round cake tin with greaseproof paper.
  • Mix fruit, peel and chopped almonds with flour.
  • Cream the butter, sugar and orange and lemon rinds together until pale and fluffy. Gradually beat in eggs.
  • Fold in the fruit and flour mixture, then spoon into the prepared tin. Make a slight hollow in the centre of the top. Arrange whole almonds in circles to decorate.
  • Bake at 170°C (325°F) mark 3 for 2 1/2 - 3 hours or until firm to the touch. If the top gets too brown, cover with paper. Leave to cool in the tin for 30 minutes, then turn on to a wire rack to cool completely.
Calories: 315 kcal
Carbohydrates: 46 g
Protein: 5 g
Fat: 14g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 125 mg
Potassium: 258 mg
Fiber: 3 g
Sugar: 23 g
Vitamin A: 449 IU
Vitamin C: 11 mg
Calcium: 51 mg
Iron: 2 mg
Dishes Cakes
Cuisine British
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