Dundee Cake

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      2 hr

Appears in

By Geraldene Holt

Published 2011

  • About

One of the finest traditional British cakes, named after its original home in Scotland. The top of the cake is studded with circles of toasted almonds which contribute to the cake’s lovely subtle flavour which is in marked contrast to the dark, heavy kind of fruit cake favoured at Christmas and for celebrations.


  • 175 g / 6 oz butter
  • 175 g / 6


Cream the butter with the sugar until light and fluffy. Beat in the eggs, one at a time, with the zest of orange. Sieve the the flour, almonds, baking powder and spice and fold into the mixture with the dried fruit, cherries and candied peel. The mixture should be stiff, but since flour varies in how much liquid it absorbs, if need be mix in a