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Dundee cake recipe

There’s nothing nicer than a good slice of light crumbly fruit cake and this is the perfect recipe.

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  • Serves 12

  • Prep time 35 mins

  • Cooking time 1 hr 15 mins

  • Total time 1 hr 50 mins

  • Prepare ahead yes

Ingredients

  • 125g  (4 1/2oz) raisins
  • 125g (4 1/2oz) currants
  • 100g (4oz) glace cherries
  • 65g (2 1/2oz) mixed citrus peel, chopped
  • Grated zest 1 orange
  • Grated zest 1 lemon
  • 2 tbsp whisky
  • 175g  (6oz) butter at room temperature
  • 175g (6oz) golden caster sugar
  • 4 medium eggs
  • 175g (6oz) plain flour
  • 1 tsp baking powder
  • 1 tsp ground mixed spice
  • 65g (2 1/2oz) ground almonds
  • 100g (4oz ) whole blanched almonds
You will need
  • a 20cm (8in) round, deep cake tin lined with baking parchment

Preparation

  1. Place the dried fruits, peel and orange and lemon seats in a mixing bowl and pour over the whisky. cleave and leave for 1 hour for the fruit to plump up.

  2. preheat the oven to 150f, 130 c, fan, gas 2. Place the butter and sugar in a mixing bowl and beat until light and creamy with a wooden spoon or electric mixer. Beat the eggs, and add them gradually to the butter and beat well between each addition, adding a little flour if the mixture curdles.

  3. Add the flour, baking powder, spice and ground almonds, then stir in the fruit and whisky .

  4. Spoon the mixture into the cake tin and spread it level. Decorate the top with whole almonds. Bake for 1 1/4 hours checking after 45 mins that it is not browning too much. If so, cover the top with a little baking parchment.

  5. The cake is cooked when it is firm to the touch and a skewer inserted in the middle comes out cleanly.  Leave to cool in the tin for 20 mins then turn out and allow to cool .