Dundee cake
- Good Food team
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Serves 16
Easy
Prep: 35 mins
Cook: 1 hr and 45 mins
A star rating of 4.8 out of 5.75 ratingsRate
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A famous traditional Scottish fruitcake with cherries, sultanas and almonds, and a sweet glaze
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Ingredients
Nutrition
Units:
MetricUS
-
100g blanched almonds
-
180g unsalted butter
at room temperature
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180g light muscovado sugar
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zest 1 large orange
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3 tbsp apricot jam or marmalade
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225g plain flour
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1 tsp baking powder
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3 large eggs
beaten
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100g ground almonds
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2 tbsp milk
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500g mixed dried fruit
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100g whole glacé cherry
Glaze
- 1 tbsp milk
- 2 tsp caster sugar
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Nutrition: per serving
-
kcal373
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fat17.2g
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saturates6.7g
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carbs48.4g
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sugars38.6g
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fibre2.2g
-
protein6.3g
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salt0.2g
low
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Method
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step 1
Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 mins then drain in a sieve and leave to dry.
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step 2
Preheat the oven to 180C/160 C fan/Gas Mark 4. Line a deep loose-based 20cm cake tin with baking parchment.
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step 3
Put the butter in a large bowl and beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and apricot jam.
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step 4
Sieve together the flour and baking powder. Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. If the mixture starts to curdle, stir in a little flour.
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step 5
Add the remaining flour and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and mix gently together.
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step 6
Spoon the mixture into the prepared tin and spread level using the back of a spoon. Arrange the whole almonds close together in neat circles on the top of the cake. Bake in the oven for 45 mins.
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step 7
Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60–80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it’s done it should have just a few crumbs attached. Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft.
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step 8
When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.
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A star rating of 4.8 out of 5.75 ratings
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