This traditional dundee cake recipe is made with sultanas, currants, glacé cherries, orange zest and chopped almonds, all topped with a ring of whole blanched almonds. The result is a beautifully moist Scottish fruitcake that is lighter than Christmas cake but packed with flavour. It takes about 2 hours to bake and serves 12 generous slices.
I love making this around autumn when the evenings draw in — there is something deeply satisfying about a proper Dundee cake with a cup of tea.
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
- Prepare the tin and oven. 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. Beat the softened butter and soft light brown sugar together with an electric mixer until light, pale and fluffy.
- Add the eggs gradually. Beat the eggs in a separate bowl. Add them to the creamed mixture a little at a time, beating well after each addition. If the mixture starts to curdle, stir in a tablespoon of the flour.
- Fold in the dry ingredients. Sift the flour and baking powder into the bowl. Fold in gently with a large metal spoon, then stir in the milk and grated orange zest.
- Add the fruit and nuts. Mix the sultanas, currants, halved glacé cherries and chopped almonds together in a separate bowl. Fold them into the batter until evenly distributed.
- Fill the tin and decorate. Spoon the mixture into the prepared tin and level the top with a spatula. Arrange the whole blanched almonds in a neat circle pattern on top.
- Bake low and slow. Bake in the centre of the oven for 1 hour 45 minutes to 2 hours. The cake is ready when golden-brown and a skewer inserted into the centre comes out clean.
- Cool completely. Leave the cake in the tin for 15 minutes, then turn out onto a wire rack. Peel off the parchment and cool completely before slicing.
What Is the Secret to a Perfect Dundee Cake?
- Double-line the tin: this cake bakes for nearly two hours, so a second layer of parchment stops the outside burning before the centre is cooked through.
- Toss fruit in flour first: coat your dried fruit and chopped almonds in a tablespoon of the measured flour before folding them in — it stops them sinking to the bottom. If you enjoy traditional fruit cakes, the Hairy Bikers boiled fruit cake uses a completely different boiling technique for a stickier, darker result.
- Use room temperature eggs: add them gradually to prevent curdling. If the mixture does split, stir in a spoonful of flour to bring it back together.
- Cover with foil if browning too fast: check the cake after about 1 hour 40 minutes and lay a loose sheet of foil over the top for the remaining time if needed.
What Should You Serve on the Side?
A slice of Dundee cake is best enjoyed on its own with a cup of Earl Grey or strong black tea. For a traditional Scottish pairing, try a thin slice alongside a piece of mature Cheddar — the savoury contrast works beautifully against the sweet fruit.
If you enjoy afternoon tea cakes, the Hairy Bikers coffee and walnut cake is another classic worth trying.
How Long Will This Keep?
Dundee cake stores brilliantly. Wrap the cooled cake in baking parchment and then foil, or place it in an airtight tin. It will keep in a cool, dark place for up to three weeks, and the flavour actually improves over the first few days.
You can also freeze it for up to six months. Wrap well in cling film and then foil, and thaw completely at room temperature before unwrapping. For a lighter same-day bake, the Hairy Bikers lemon drizzle cake is ready in under an hour.
Nutrition Facts
- Calories: 530 kcal
- Total Fat: 22g
- Saturated Fat: 11g
- Sugars: 45g
- Sodium: 250mg
- Carbohydrates: 65g
Frequently Asked Questions
What is the difference between a Dundee cake and a regular fruitcake? Dundee cake uses sultanas and currants rather than dark mixed fruit, giving it a lighter texture. It is always topped with whole blanched almonds instead of icing or marzipan.
Can I add alcohol to this Dundee cake? Yes, add 2–3 tablespoons of Scotch whisky to the batter along with the milk and orange zest. It gives a richer, boozy flavour without overpowering the fruit.
Why does my fruit sink to the bottom of the cake? Toss the dried fruit and nuts in a tablespoon of the measured flour before folding them in. The coating helps them stay suspended during the long bake.
What is the origin of Dundee cake? It dates back to the Keiller family of Dundee, Scotland, who were marmalade-makers in the late 1700s. The almond decoration on top became its signature.
Can I use Dundee cake as a Christmas cake? Yes, it is lighter and less dense than traditional Christmas cake so it works well as an alternative. It also does not need weeks of feeding with alcohol.
Try More Recipes:
- Hairy Bikers Apple Cake Recipe
- Hairy Bikers Victoria Sponge Recipe
- Hairy Bikers Chocolate Cake Recipe
Hairy Bikers Dundee Cake Recipe
Description
This traditional dundee cake recipe is packed with sultanas, currants and orange zest, topped with blanched almonds. A lighter Scottish fruitcake that keeps for weeks.
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.
