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Dundee Cake

  • A Scottish tea time treat

  • A rich, fruity Scottish tea­time cake for any occasion. It improves with age, if you can resist the temptation!


    6 oz/175 g butter
    6 oz/175 g caster sugar
    4 eggs
    2 oz/50g ground almonds
    10 oz/275 g plain flour
    I tsp/5 ml baking powder
    4 oz/125 g each currants, sultanas and raisins
    2 oz/50 g candied peel
    I oz/25 g whole almonds, blanched and split


    Preheat oven to Mark 9/475'F/240'C Line the tin with greaseproof paper.
    Beat butter and sugar until they form a light fluffy cream and then beat in eggs, one at a time, with ground almonds.
    Sift flour together with baking powder, and then gradually add to creamed mixture along with fruit and candied mixed peel
    Put mixture in cake tin, smooth top and arrange almonds on top
    Put cake in oven on the middle shelf. Reduce heat immediately to Mark 3/ 325' F/160'C and bake cake for 1½ hours.
    After first 40 minutes, cover with foil to prevent top burning, then continue to cook.
    A clean skewer inserted into the middle of the cake should come out clean when it is cooked.

    Perfect to make and freeze for weekend guests. Store wrapped in foil for maximum freshness