Dundee cake. This recipe shows you how to make the traditional Scottish fruit cake from Dundee, Scotland. It’s filled with mixed fruit and tastes just delicious!
You’ll love my authentic Dundee cake recipe.
It’s a lower calorie, lower fat version of the traditional Scottish fruit cake made with mixed fruit.
With delicate light spice taste it’ll tantalise the taste buds!
Anyone for a slice?
You wouldn’t believe how much controversy the authentic Dundee cake causes!
There’s a debate that rages on as to whether or not a Dundee cake should have cherries in it and / or should it be topped with blanched almonds?
Personally I’ve gone for my preference, which is to include the cherries, but not the almonds.
As with all recipes, that choice is yours to make!
For those of you who feel so strongly about the continuing debate. Well, you can go on and lambast me in the comments below. 😉
This Dundee cake recipe really does make for a delicious fruit cake to entertain with.
Plus, it’s one I remember fondly from days of when I was growing up in Dundee.
Scottish cake recipes like this always preceded a feast of scones when we were having Scottish high tea at my grans.
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Dundee Cake Recipe
So, in summary, enjoy this delicious Dundee cake in your own preferred way. With or without the cherries and / or blanched almonds!
But be prepared for a lengthy debate if you ever get into a conversation with a Dundonian!!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
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- 200 g plain flour
- 100 g caster sugar
- 2 tsp Baking powder
- ¼ tsp Mixed spice powder
- 150 g unsalted butter allowed to soften at room temperature and cut into cubes
- 4 eggs beaten
- 200 g dried mixed fruit (equal quantities of mixed peel currants, raisins and sultanas)
- 50 g glace cherries halved
- Pre-heat over to 180C Fan
- Line a round 20cm round cake tin with greaseproof paper
- Sift the flour (if lumpy), sugar, baking powder and spice powder into a large mixing bowl.
- Add the butter and gradually fold in the beaten eggs to form a wet but smooth consistency
- Add in the fruit and cherries and combine into the cake batter.
- Pour the cake batter into the prepared cake tin and place in the oven to bake for 50 minutes to one hour.
- Once the cake has risen and surface has browned, check the inside is cooked by inserting a wooden skewer into the centre of the cake, which should come out clean.
- Once cooked, place the cake tin on a wire rack to cool, then remove from the cake tin and cut into 12 equal wedges.