How to Make Dundee Cake – A Traditional Scottish Favourite

--- published by foodie Parmod.

Introduction

Dundee cake is a traditional Scottish fruit cake famous for its light texture, buttery flavour, and beautifully arranged almond topping. Unlike heavier Christmas cakes, it’s less rich yet still packed with currants, sultanas, and mixed peel. It’s believed to have originated in the city of Dundee, often linked to the Keiller family, famous for their marmalade. This cake is perfect for afternoon tea, festive gatherings, or as a gift for someone special.

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Why You’ll Love Dundee Cake

Lighter than Christmas cake – delicious but not overly rich.

Beautiful presentation – the iconic concentric circle of almonds makes it instantly recognisable.

Long shelf life – stays fresh for weeks when stored correctly.

Perfect for special occasions – a stunning centrepiece for tea tables or celebrations.

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Ingredients (Serves 10–12)

For the cake:

175g unsalted butter, softened

175g caster sugar

3 large free-range eggs

225g plain flour

1 tsp baking powder

2 tbsp milk

175g currants

175g sultanas

50g mixed peel, chopped

2 tbsp orange marmalade

Grated zest of 1 orange

Grated zest of 1 lemon

For the topping:

50g blanched whole almonds (for decorating)

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Method

Step 1 – Prepare the oven and tin

Preheat the oven to 150°C (130°C fan) / Gas Mark 2. Grease and line a 20cm round cake tin with baking parchment.

Step 2 – Cream the butter and sugar

In a large bowl, beat the butter and sugar together until pale and fluffy. This traps air, helping the cake rise.

Step 3 – Add the eggs

Beat in the eggs one at a time, adding a tablespoon of flour with each to prevent curdling.

Step 4 – Combine the dry ingredients

Sift the flour and baking powder together. Gradually fold into the mixture with a metal spoon.

Step 5 – Add the fruit and flavourings

Stir in the currants, sultanas, mixed peel, marmalade, and citrus zests. Mix well to evenly distribute the fruit.

Step 6 – Adjust consistency

If the mixture is a little stiff, add the milk to loosen it slightly.

Step 7 – Fill the tin and decorate

Spoon the mixture into the prepared tin and smooth the surface. Arrange the almonds in concentric circles on top.

Step 8 – Bake slowly

Bake for 2 to 2½ hours, or until a skewer inserted into the centre comes out clean. Check after 90 minutes—if the top is browning too quickly, cover loosely with foil.

Step 9 – Cool

Leave the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

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Tips for the Perfect Dundee Cake

Don’t rush the baking – slow, gentle heat ensures the cake stays moist.

Soak the fruit – for extra plumpness, soak dried fruit in a little orange juice or whisky overnight.

Storage – wrap the cooled cake in baking parchment, then foil, and store in an airtight tin for up to 3 weeks.

Gift idea – wrap in cellophane with a ribbon for a beautiful homemade present.

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Serving Suggestions

Dundee cake is perfect served in thick slices with a cup of tea. It can also be enjoyed with a sliver of cheese—especially Scottish cheddar—for a traditional twist.

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Conclusion

Making a Dundee cake is a true nod to Scotland’s rich baking heritage. With its buttery crumb, citrus notes, and jewel-like almond topping, it’s a bake that looks as good as it tastes. Whether for a special occasion or simply to enjoy with tea, this recipe will help you master a classic British bake that never goes out of style.

--- write ✍️ by foodie Parmod.