Hairy Bikers Dundee Cake Recipe

This Dundee cake is a rich and fruity traditional Scottish cake. Made with dried fruit, almonds, and a hint of whisky, it’s perfect for afternoon tea or special occasions. The golden-brown top with a crunchy almond decoration makes it look as good as it tastes!

Ingredients Needed:

• 175g/6oz softened butter, plus extra for greasing
• 175g/6oz soft light brown sugar
• 3 tbsp orange marmalade
• 3 free-range eggs, beaten
• 225g/8oz self-raising flour
• 25g/1oz ground almonds
• 1 heaped tsp ground mixed spice
• 400g/14oz mixed dried fruit
• 75g/3oz glacé cherries, halved
• 2 tbsp whisky or milk
• 40g/1½oz blanched almonds to decorate
• 1 tsp granulated or caster sugar, to decorate (optional)

How To Make Dundee Cake Recipe?

1. Preheat the oven: Set the oven to 150°C. Grease and line a 20cm deep cake tin with greaseproof paper.
2. Cream the butter and sugar: In a bowl, beat the butter and brown sugar for 3–4 minutes until light and fluffy.
3. Mix in marmalade and eggs: Stir in the marmalade, then add the beaten eggs, one at a time, mixing well after each.
4. Add dry ingredients: Gently fold in the flour, ground almonds, and mixed spice until combined.
5. Stir in fruit and whisky: Add the mixed dried fruit and glacé cherries and mix well. Pour in the whisky or milk and stir until smooth.
6. Fill the cake tin: Spoon the mixture into the prepared tin, smooth the top, and arrange the blanched almonds in circles on top.
7. Bake the cake: Place in the oven and bake for 1½–2 hours, or until a skewer inserted in the center comes out clean.
8. Cool and serve: Let the cake cool in the tin for 10 minutes, then remove it, peel off the lining paper, and leave it to cool on a wire rack. Sprinkle with granulated sugar, if desired.

Recipe Tips:

• Use Soft Butter: Make sure the butter is soft before mixing. This helps it blend well with the sugar and makes the cake light and fluffy. If the butter is too cold, the mixture won’t be smooth.
• Coat the Fruit in Flour: Before adding the dried fruit and cherries, toss them in a little flour. This stops them from sinking to the bottom of the cake while baking.
• Don’t Overmix the Batter: Mix just until everything is combined. Overmixing will make the cake dense and heavy instead of soft and moist.
• Check the Cake with a Skewer: Since fruit cakes bake for a long time, always check with a skewer in the center. If it comes out clean, the cake is done. If it’s sticky, bake for 10 more minutes and check again.
• Cool the Cake Properly: Let the cake cool in the tin for 10 minutes before moving it to a wire rack. Removing it too soon can make it break, and cooling it too long in the tin can make the bottom soggy.

How To Store Leftovers?

• Refrigerate: Let the Dundee Cake cool down first. Then, wrap it well or put it in a sealed container. Keep it in the fridge for up to 1 week.
• Freeze: After the cake is cool, wrap it in plastic and foil to keep it fresh. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 80mg
• Potassium: 180mg
• Total Carbohydrate: 50g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 5g

Hairy Bikers Dundee Cake Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

350

kcal

This Dundee cake is a rich and fruity traditional Scottish cake. Made with dried fruit, almonds, and a hint of whisky, it’s perfect for afternoon tea or special occasions. The golden-brown top with a crunchy almond decoration makes it look as good as it tastes!

Ingredients

• 175g/6oz softened butter, plus extra for greasing

• 175g/6oz soft light brown sugar

• 3 tbsp orange marmalade

• 3 free-range eggs, beaten

• 225g/8oz self-raising flour

• 25g/1oz ground almonds

• 1 heaped tsp ground mixed spice

• 400g/14oz mixed dried fruit

• 75g/3oz glacé cherries, halved

• 2 tbsp whisky or milk

• 40g/1½oz blanched almonds to decorate

• 1 tsp granulated or caster sugar, to decorate (optional)

Directions

• Preheat the oven: Set the oven to 150°C. Grease and line a 20cm deep cake tin with greaseproof paper.
• Cream the butter and sugar: In a bowl, beat the butter and brown sugar for 3–4 minutes until light and fluffy.
• Mix in marmalade and eggs: Stir in the marmalade, then add the beaten eggs, one at a time, mixing well after each.
• Add dry ingredients: Gently fold in the flour, ground almonds, and mixed spice until combined.
• Stir in fruit and whisky: Add the mixed dried fruit and glacé cherries and mix well. Pour in the whisky or milk and stir until smooth.
• Fill the cake tin: Spoon the mixture into the prepared tin, smooth the top, and arrange the blanched almonds in circles on top.
• Bake the cake: Place in the oven and bake for 1½–2 hours, or until a skewer inserted in the center comes out clean.
• Cool and serve: Let the cake cool in the tin for 10 minutes, then remove it, peel off the lining paper, and leave it to cool on a wire rack. Sprinkle with granulated sugar, if desired.

Notes

• Use Soft Butter: Make sure the butter is soft before mixing. This helps it blend well with the sugar and makes the cake light and fluffy. If the butter is too cold, the mixture won’t be smooth.
• Coat the Fruit in Flour: Before adding the dried fruit and cherries, toss them in a little flour. This stops them from sinking to the bottom of the cake while baking.
• Don’t Overmix the Batter: Mix just until everything is combined. Overmixing will make the cake dense and heavy instead of soft and moist.
• Check the Cake with a Skewer: Since fruit cakes bake for a long time, always check with a skewer in the center. If it comes out clean, the cake is done. If it’s sticky, bake for 10 more minutes and check again.
• Cool the Cake Properly: Let the cake cool in the tin for 10 minutes before moving it to a wire rack. Removing it too soon can make it break, and cooling it too long in the tin can make the bottom soggy.