Dundee Cake
A classic Scottish fruit cake scented with orange zest and marmalade, finished with neat concentric rings of whole blanched almonds.
- Prep
- 25 min
- Cook
- 100 min
- Total
- 125 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •20cm deep round cake tin
- •greaseproof paper
- •mixing bowl
- •wooden spoon
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 16 g
- carbs
- 56 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 390 kcal
Instructions
- 1
Heat your oven to 150°C and line a 20cm deep round cake tin with greaseproof paper.
- 2
Beat the softened butter, brown sugar, and orange zest together until light and fluffy.
- 3
Stir in the Seville orange marmalade until smoothly blended.
- 4
Gradually add the beaten eggs, whisking thoroughly after each addition.
- 5
Sift in the plain flour and baking powder, then fold in the ground almonds and milk.
- 6
Fold the sultanas, currants, and candied peel gently through the batter.
- 7
Spoon the thick batter into the lined tin and smooth the surface evenly.
- 8
Arrange the whole blanched almonds on top in concentric circles, pressing very lightly.
- 9
Bake for 90 to 100 minutes until golden and a skewer comes out clean.
- 10
Cool in the tin for 15 minutes, then turn out onto a wire rack.
Chef's tips
Ensure the batter remains relatively thick so the almond rings stay resting on top during baking. If the top browns too quickly after an hour, loosely tent the tin with greaseproof paper.
Ingredient substitutions
- Seville orange marmalade → sweet orange marmalade or fine apricot jam
- currants → raisins or extra sultanas
Storage
Store wrapped in greaseproof paper inside an airtight tin for up to three weeks in a cool pantry.
Reheating
Serve at room temperature or warm very gently in an oven at 140°C for 5 minutes.
Common mistakes to avoid
- •Pressing the almonds too hard into the mixture, causing them to sink whilst baking.
- •Baking at too high an oven temperature, which dries out the crumb before the centre cooks.
Serving suggestions
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