You’ll love my Dundee cake. It’s a lower calorie, lower fat version of the traditional Scottish fruit cake made with mixed fruit and a delicate light spice taste to tantalise the taste buds.
Anyone for a slice of Dundee cake?
You wouldn’t believe how much controversy this 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 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. Cake like this always preceded a feast of scones when we were having Scottish high tea at my grans.
From Dundee Cake to Broughty Ferry
So I arrived in Dundee (Broughty Ferry) last Saturday to continue the debate as to whether or not Dundee cake should have cherries in, and/ or blanched almonds on top.
Armed with my recipe, bags of extra cherries and my wooden spoon I prepared to do verbal battle with the good people of Dundee. The neilshealthymeals propaganda machine was about to go into overdrive……..
Well, actually no that wasn’t exactly the case.
I actually returned to Dundee last Saturday for my annual Christmas re-union with my old school pals.
We’re a bit late this year on account of a certain person heading off on some African adventures in December.
There were some pretty strange looks from the couples dinning in the Bell Tree on Saturday night as we swapped Christmas presents.
Whilst they celebrated valentine’s day together. 😮
Still, better late than never eh?
I think they broke the mould when us lot were born! What do you think?
- 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 18cm 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.
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!!
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