Dundee Cake is a famous classic from Scotland — rich, buttery, and full of dried fruits and citrus peel, beautifully decorated with whole almonds on top. This cake is moist, flavorful, and perfect for holidays, tea time, or any special occasion.
Ingredients
For the Cake Batter:
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
½ cup milk
1 tablespoon orange zest
1 tablespoon lemon zest
1 ½ cups mixed dried fruits (raisins, sultanas, currants)
½ cup chopped candied citrus peel
For the Topping:
½ cup whole almonds (peeled)
Directions
- Prepare the Oven and Pan
Preheat the oven to 160°C (320°F). Grease a round cake pan and line it with parchment paper. - Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy. - Add Eggs One at a Time
Add the eggs one by one, mixing well after each addition. Add the vanilla and almond extract. - Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture into the butter mixture. - Add Milk and Citrus
Pour in the milk, then add the orange zest and lemon zest. Mix until just combined. - Fold in Fruits
Add the dried fruits and candied citrus peel, folding gently into the batter. - Transfer to Pan
Pour the batter into the prepared cake pan and smooth the surface. - Decorate with Almonds
Arrange the whole almonds in circles on top of the batter to create a traditional Dundee Cake pattern. - Bake
Bake for 1 hour and 30 minutes — 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
If the top begins to brown too quickly, cover loosely with foil. - Cool and Serve
Allow the cake to cool completely in the pan before slicing. The flavor becomes even better the next day! Serving Tips
Serve with tea, coffee, or a holiday dessert platter.
Wrap tightly to keep fresh — this cake stores very well!
Enjoy