Dundee Cake

A delicious Dundee cake packed with dried fruit, candied citrus peel, and orange zest; top with whole almonds for a Scottish Christmas favorite.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 456 Calories

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 cup raisins
• 4 large eggs
• 2 tablespoons grated orange zest
• 1 cup dried currants
• 1 tablespoon corn syrup
• 1 ounce ground almonds
• 2 cups all-purpose flour, divided
• 0.5 cup whole almonds
• 0.33333334326744 cup diced candies mixed fruit peel
• 0.33333334326744 cup candied cherries, quartered

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.

Step 2

Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light. Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit. Pour batter into the prepared pan.

Step 3

Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.

Step 4

Turn the oven up to 350 degrees F (175 degrees C).

Step 5

Toast almonds in the preheated oven until lightly browned, about 5 minutes.

Step 6

Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.

Step 7

Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.