Ingredients for Dundee Cake
- 225g softened butter
- Brown Sugar
- 4 large eggs
- 225g self-raising flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Ground Cloves
- ½ teaspoon ground nutmeg
- Sultanas
- part of 225g mixed dried fruit
- Glace Cherries
- Mixed Peel
- Blanched Almond
- Lemon, Rind Of
- Brandy
- 50g flaked almonds
- 225g caster sugar
- part of 225g mixed dried fruit (currants)
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How to Make Dundee Cake
- Preheat oven to 163°C (325°F). Grease an 8-inch deep round cake tin. Line the base and sides with greaseproof paper, then grease the paper.
- Cream together 225g softened butter and 225g caster sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, sift together 225g self-raising flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Gently fold the dry ingredients into the creamed mixture, alternating with 225g mixed dried fruit (currants and raisins), until evenly combined.
- Spoon the batter into the prepared tin, smoothing the surface and creating a small dip in the center.
- Decorate the top by pressing 50g flaked almonds into the mixture in decreasing concentric circles.
- Bake for 120-135 minutes, or until a skewer inserted into the center comes out clean. Check at 120 minutes.
- Remove from the oven and let cool in the tin for 30 minutes before transferring to a wire rack to cool completely.
- For the best flavor, let the cake sit in a cool place for up to 3 months. Wrap in a double layer of foil for storage.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
85g
Fat
25g
Carbs
17g
