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Dundee Cake
Dundee Cake
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Scrumptious Dundee cake with dried fruit, candied citrus peel, and orange zest, finished with whole almonds - perfect for a festive Scottish treat.
Ingredients:
  • 1 cup raisins
  • 1 cup dried currants
  • 0.33333334326744 cup diced candies mixed fruit peel
  • 0.33333334326744 cup candied cherries, quartered
  • 2 tablespoons grated orange zest
  • 2 cups all-purpose flour, divided
  • 1 cup butter, softened
  • 4 large eggs
  • 1 ounce ground almonds
  • 1 teaspoon baking powder
  • 0.5 cup whole almonds
  • 1 tablespoon corn syrup
Instructions:
  • Preheat the oven to 325°F (165°C) and line an 8x3-inch round pan with aluminum foil.
  • Toss together raisins, currants, citrus peel, cherries, and orange zest in a bowl. Coat with 1/3 cup flour.
  • Whisk butter and sugar until fluffy. Add eggs one at a time until light. In a separate bowl, mix 1 2/3 cups flour, ground almonds, and baking powder. Gently fold into the butter and eggs. Stir in the fruit. Pour the batter into the pan.
  • Bake in the preheated oven for about 1 1/2 hours, or until a wooden pick inserted into the center of the cake comes out clean. Remove cake from pan.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place almonds in the oven and let them toast until they turn a light golden brown, approximately 5 minutes.
  • Warm the corn syrup and generously brush it over the top of the warm cake. Arrange almonds in a decorative pattern. Allow the cake to cool completely for a non-sticky finish.

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