Dundee Cake

A classic British festive cake with a generous filling of dried fruits, candied peel, and almonds. Dense, aromatic, and incredibly delicious — perfect with tea and keeps for several days.

Ingredients

• 100 g Whole almonds
• 180 g Butter
• 180 g Soft brown sugar
• 1 pcs Orange
• 3 tbsp Apricot jam
• 225 g Wheat flour
• 1 tsp Baking powder
• 3 pcs Eggs
• 100 g Ground almonds
• 3 tbsp Milk
• 500 g Dried fruits (raisins, apricots, dates)
• 100 g Glacé cherries
• 1 tbsp Milk
• 2 tsp Caster sugar

Instructions

1. Pour boiling water over the almonds until just covered. Leave for 5 minutes, then drain in a sieve and pat dry.
2. Preheat the oven to 180°C (160°C with convection). Line a deep 20 cm round cake tin with baking parchment.
3. Beat the butter in a large bowl until soft. Add the sugar and beat until the mixture is pale and fluffy. Stir in the orange zest and apricot jam.
4. Sift the flour with the baking powder. Add the eggs to the butter mixture one at a time, beating well after each addition. If the mixture starts to curdle, stir in a little flour.
5. Add the remaining flour, ground almonds, and milk, and mix well. Gently fold in the dried fruits and glacé cherries.
6. Spoon the batter into the prepared tin, level the surface with the back of a spoon. Arrange the whole almonds on top of the cake in concentric circles. Bake for 45 minutes.
7. Reduce the temperature to 160°C (140°C with convection) and continue baking for a further 60–80 minutes. After 50 minutes, check the cake with a wooden skewer — when ready, only a few crumbs should stick to it. Check every 10 minutes to avoid over-drying: the centre should remain slightly soft.
8. Remove the cake from the oven briefly. In a small saucepan, warm the milk with the sugar until the sugar dissolves. Brush this mixture over the top of the cake and return to the oven for 2–3 minutes. Cool in the tin, then turn out and wrap in foil. Leave to mature for at least 2 days before slicing.