Traditional Scottish Dundee Cake Recipe
This traditional Scottish Dundee Cake is a fruit-filled delight, enriched with the flavors of whisky and marmalade. With origins linked to Mary, Queen of Scots, this cherry-free cake is decorated with blanched almonds and is perfect for festive occasions or as a comforting afternoon treat. This recipe includes a soaking period for the dried fruits, ensuring a moist and flavorful cake that embodies the spirit of Scotland.
Equipment
- 20cm round deep cake tin
- Mixing bowls
- spatula
- Sieve
- Large metal spoon
- Baking parchment
- wire rack
Ingredients
For the Dundee Cake:
- 175 g raisins
- 175 g currants
- 65 g candied pineapple chopped
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 100 ml Scottish whisky
- 175 g unsalted butter at room temperature
- 175 g light soft brown sugar
- 4 large eggs lightly beaten
- 2 tablespoons orange marmalade
- 175 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon ground mixed spice
- 65 g ground almonds
- 150 g whole blanched almonds
Instructions
Soak the Fruit:
- In a large mixing bowl, combine the raisins, currants, chopped candied pineapple, grated orange zest, and grated lemon zest.
- Pour the Scottish whisky over the fruit mixture, cover, and leave to soak for 24 hours.
Prepare the Cake Batter:
- Preheat the oven to 150°C/Gas Mark 2.
- Grease and line a 20cm round deep cake tin with baking parchment.
- Using an electric mixer, beat the room-temperature butter and light soft brown sugar together until light and fluffy.
- Gradually add the lightly beaten eggs, a little at a time, mixing well after each addition.
- Mix in the orange marmalade until fully incorporated.
- Sift the plain flour, baking powder, ground mixed spice, and ground almonds together.
- Fold this mixture into the batter using a large metal spoon.
- Gently fold in the soaked fruit along with any remaining whisky that hasn’t been absorbed.
Bake the Cake:
- Spoon the batter into the prepared cake tin and level the top with a spatula.
- Arrange the whole blanched almonds in a circular pattern on top of the cake.
- Bake in the preheated oven for 45 minutes.
- Check if the top is browning too quickly; if so, cover it with foil.
- Continue baking for an additional 30 minutes, or until the cake is firm to the touch and a skewer inserted into the center comes out clean.
- Allow the cake to cool completely in the tin before turning it out onto a wire rack.
Serving Suggestion:
- Serve the Dundee Cake sliced with a cup of tea or coffee.
- It also pairs well with a glass of Scottish whisky.
Notes / Tips / Wine Advice:
Pair with a rich, sweet dessert wine or a glass of traditional Scottish whisky.
Nutritional Information
Calories: 380 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 18 g | Fiber: 3 g | Sugar: 30 g | Salt: 0.3 mg
