This hearty Hairy Bikers Dundee Cake is made with a rich mixture of sultanas, currants, glacé cherries, and a generous amount of butter, sugar, and flour, all brightened with orange zest. This recipe creates a wonderfully moist, dense, and flavorful fruitcake, famously decorated with whole blanched almonds on top. It’s the perfect cake for a special occasion or a traditional afternoon tea, and one cake provides about 12 generous slices.
Hairy Bikers Dundee Cake Recipe Ingredients
- 225g (8oz) softened butter, plus extra for greasing
- 225g (8oz) soft light brown sugar
- 4 large eggs, at room temperature
- 280g (10oz) plain flour
- 1 tsp baking powder
- 1 tbsp milk
- Grated zest of 1 orange
- 225g (8oz) sultanas
- 175g (6oz) currants
- 60g (2oz) glacé cherries, halved
- 60g (2oz) blanched almonds, roughly chopped
- 50g (1¾oz) whole blanched almonds, for decoration
How To Make Hairy Bikers Dundee Cake
- Preheat oven and prepare tin: Preheat your oven to 160°C (140°C Fan/Gas 3). Grease a 20cm (8in) round, deep cake tin and line the base and sides with a double layer of baking parchment.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and soft light brown sugar together with an electric mixer until the mixture is light, pale, and fluffy.
- Add the eggs: Beat the eggs in a separate bowl. Gradually add the beaten eggs to the creamed butter and sugar mixture, a little at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.
- Combine the dry ingredients: Sift the flour and baking powder into the bowl. Fold them in gently using a large metal spoon. Then, stir in the milk and the grated orange zest.
- Fold in the fruit and nuts: In a separate bowl, mix the sultanas, currants, halved glacé cherries, and chopped almonds together. Add them to the cake batter and fold everything in gently until the fruit is evenly distributed.
- Fill the tin and decorate: Spoon the mixture into the prepared cake tin and level the top with a spatula. Arrange the whole blanched almonds in a neat circle pattern on top of the cake batter.
- Bake the cake: Bake in the center of the preheated oven for about 1 hour and 45 minutes to 2 hours. The cake is ready when it is golden-brown and a skewer inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the tin for 15 minutes before turning it out onto a wire rack. Peel off the parchment paper and let it cool completely before slicing.
Recipe Tips
- Properly line the tin: Using a double layer of baking parchment is important. Dundee cake has a long, slow baking time, and this extra layer prevents the outside of the cake from burning before the inside is cooked.
- Prevent fruit from sinking: Tossing the dried fruits and chopped nuts in a tablespoon of the measured flour before adding them to the batter can help prevent them from sinking to the bottom of the cake.
- Avoid curdling: Adding the beaten eggs slowly and ensuring they are at room temperature helps prevent the mixture from curdling. If it does start to curdle, adding a spoonful of flour with the last bit of egg will help bring it back together.
- Check for doneness: To ensure your cake is perfectly cooked, test it after about 1 hour and 40 minutes. If the top is browning too quickly but the inside is still wet, you can cover the top loosely with a piece of foil for the remaining cooking time.
What To Serve Dundee Cake
A classic Dundee cake is wonderfully rich and satisfying all on its own, served in thin slices. It is traditionally enjoyed with a cup of tea, such as Earl Grey or a simple black tea. For a more decadent treat, you can serve a slice with a small piece of sharp cheese, like a strong cheddar, which provides a lovely savory contrast to the sweet fruit. It doesn’t need any cream or custard.
How To Store Dundee Cake Leftovers
- Store at room temperature: Dundee cake stores exceptionally well. Wrap the completely cooled cake in a layer of baking parchment and then a layer of foil, or place it in an airtight container. It will keep in a cool, dark place for several weeks, and the flavors will continue to develop and mature over time.
- Freeze: You can also freeze the cake for longer storage. Wrap it well in plastic wrap and then foil and freeze for up to 6 months. Thaw the cake completely at room temperature before unwrapping and serving.
Hairy Bikers Dundee Cake Recipe Nutrition Facts
- Calories: 530 kcal
- Total Fat: 22g
- Saturated Fat: 11g
- Sugars: 45g
- Sodium: 250mg
- Carbohydrates: 65g
Frequently Asked Questions
- What’s the difference between a Dundee cake and a regular fruitcake? A Dundee cake is a specific type of Scottish fruitcake. Its key characteristics are the use of currants and sultanas (but typically not darker raisins), a lighter texture than some very dense Christmas cakes, and its signature decoration of whole blanched almonds on top.
- Can I add alcohol to this cake? Yes, traditionally a splash of whisky is often added to Dundee cake. You can add 2-3 tablespoons of Scotch whisky to the batter along with the milk and orange zest for a more traditional, boozy flavor.
- My fruit always sinks to the bottom. How can I stop this? This is a common issue with fruitcakes. The best way to prevent it is to lightly coat your dried fruit and chopped nuts in a tablespoon of the measured flour. This helps them stay suspended in the thick batter during baking.
Hairy Bikers Dundee Cake Recipe
Description
The Hairy Bikers Dundee Cake is a classic Scottish fruitcake that is rich, moist, and packed with sultanas, currants, and cherries. Flavored with orange zest and decorated with a traditional pattern of whole almonds, it’s a perfect cake for any occasion.
Ingredients
Instructions
- Prepare: Preheat oven to 160°C/140°C Fan. Grease and double-line a deep 20cm round cake tin.
- Make batter: Cream the butter and sugar until light and fluffy. Gradually beat in the eggs. Sift and fold in the flour and baking powder, then stir in the milk and orange zest.
- Add fruit: Fold in the sultanas, currants, cherries, and chopped almonds.
- Bake: Spoon the batter into the tin and level the top. Arrange the whole almonds on top in a circle. Bake for 1 hour 45 minutes to 2 hours, until a skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
