Dundee Cake
Dundee Cake is a classic British dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring Almonds, Butter, Muscovado Sugar, Orange, Apricot Jam, Plain Flour, Baking Powder, Eggs, Ground Almonds, Milk, Dried Fruit, Glace Cherry, Milk and Caster Sugar, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic British cooking, be sure to also explore our recipe for Apple & Blackberry Crumble.
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Ingredients
- Almonds100g
- Butter180g
- Muscovado Sugar180g
- OrangeZest of 1
- Apricot Jam3 tbs
- Plain Flour225g
- Baking Powder1 tsp
- Eggs3 Large
- Ground Almonds100g
- Milk2 tbs
- Dried Fruit500g
- Glace Cherry100g
- Milk1 tbs
- Caster Sugar2 tsp
Step-by-Step Instructions
23 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
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.
Preheat the oven to 180C/160 C fan/Gas Mark 4.
Line a deep loose-based 20cm cake tin with baking parchment.
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.
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.
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.
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.
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.
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.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Dundee Cake reflects the timeless heritage of traditional British home cooking, satisfying, traditional, and highlighting slow-simmered savory gravies. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.
Chef Technique Tips
Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.
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