A traditional rich Scottish fruit cake topped with almonds. Very popular at the end of the 19th century and still served today at Christmas time.
Ingredients and Utensils
- 170 grams (6 oz) butter
- 230 grams (8 oz) plain flour
- 170 grams (6 oz) granulated sugar
- 4 eggs (medium)
- 1 level teaspoon baking powder
- 170 grams (6 oz) currants
- 170 grams (6 oz) raisins
- 170 grams (6 oz) sultanas (seedless white raisins)
- 30 grams (1 oz) chopped blanched almonds
- 30 grams (1 oz) whole blanched almonds for topping
- 45 grams (1.5 oz) mixed peel
- grated rind and juice of 1 lemon
- 2 tablespoons whisky (optional)
- milk for mixing
- large deep round cake tin
- grease proof lining paper
- large mixing bowl and wooden spoon
How to Make Dundee Fruit Cake
- Heat oven to 170 °C / 325 °F / Gas Mark 3
- Mix fruit, peel and chopped almonds with flour.
- Cream the butter, sugar, mixed peel and lemon rinds together
- Gradually beat in eggs (one at a time), plus a spoonful of flour with each egg, beating well all the time.
- Stir in the nuts and fruits. Sift in the rest of the flour with the baking powder.
- Add the whisky (optional) and mix until thoroughly blended. If mixture is too stiff, add a little milk.
- Grease and line cake tin and spoon in mixture.
- Bake for 1 hour, remove from oven and arrange whole almonds in circles to decorate top
- Bake for a further 1 hour or until an inserted skewer comes out clean. 10 minutes before cooking is finished, brush the top with sweetened milk to create a dry glaze.
- Leave to cool in tin before turning out on a wired tray.
Store in an airtight container. Cut slices as required and return to airtight container.
Other recipes to try: Victoria Sponge | Hevva Cake | Lardy Cake | Recipe Index