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! 🙂
Dundee Cake Recipe
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Equipment
Ingredients
- 200 g plain flour
- 100 g caster sugar
- 2 teaspoon Baking powder
- ¼ teaspoon 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
Instructions
- 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.
Shashi at RunninSrilankan
I've vaguely heard about Dundee cake before - but was not aware that there was a cherry-do/cherry-don't debate! I just think having a debate/story behind a recipe just makes it that much more intriguing - not to mention tastebud-tantalizing! This is a gorgeous cake Neil - thanks for sharing!
Glad you got to catch up with your school buds and do Christmas in February - better late than never, eh?
neil@neilshealthymeals.com
I'm preparing myself for all of the "flack" from those who believe there should not be cherries in a Dundee Cake Shashi. I'm hiding in my kitchen ready to swat people who disagree with me, with my wooden spoon! 😆
Yes, it's always good to catch up with the "Dundee boys" even though sometimes it's later than it should be. Although, nowadays it does take me a while to recover from the several glasses of wine I had anyway, so that's good there's a space until next time we meet up!
Dannii @ Hungry Healthy Happy
I have never heard of a Dundee cake before, but I think that adding cherries is always a good idea. This might have to be the cake I make for Easter, as it sounds nice and light.
neil@neilshealthymeals.com
I think this would be an excellent cake for Easter Dannii. Thanks. And yes, it's really light and fluffy, plus you can always vary the fruit that you want to put in?
Easter - gah! That's not that far away really is it? 😮
I'll need to start thinking about what recipes I'm gonna do!
Susie @ SuzLyfe
To me, cherries are just about always a good idea. I love these little foodie debates. LIke whether there should be cheddar cheese in apple pie crusts (if you are from the south, yes), or currants in mince meat pie. And then there are all the regional styles of pizza and hot dogs, especially in the uS. I love these types of things!
neil@neilshealthymeals.com
Hmmmm. Not sure about the cheddar cheese in apple pie crusts. But then again I'm not one to knock something until I've at least tried it!
But definitely currants in mince meat pie, oh yeah, they make all the difference.
I do like American mustard om my American hot dogs. And if we manage to get ourselves sorted for next year, that might be where we are headed! 😉
lindsay
this is healthier than most energy bars! which means i can literally have cake for breakfast! haha right?
neil@neilshealthymeals.com
Always Lindsay! You are always welcome for cake at our table. Whatever time, be it breakfast, lunch or dinner. 🙂
Rebecca @ Strength and Sunshine
The first thing this reminded me of was a fruit cake! Haha! But this looks much better 😉
neil@neilshealthymeals.com
It is similar, yeah you're right there Rebecca, but this one is quite a bit lighter than a standard fruit cake.
I do prefer this to actual fruit cake myself, which I find can be quite heavy. Brought fruit cake from a store us usually too heavy for my delicate palate! 😉
Megan @ Skinny Fitalicious
I have never heard of a Dundee cake. It looks really good though! Kind of like a cross between a scone and a cake.
neil@neilshealthymeals.com
Thanks Megan. Yes it does look a bit like American scones doesn't it?
I always thought that scones were scones until I realised the difference between Scottish scones and American scones! 🙂
GiGi Eats
If I were given this, I would eat around the raisins! LOL!
neil@neilshealthymeals.com
Eat round the raisins GiGi? 😮
And what would be your "raisin" for that? 😆