Dundee cake recipe
Ingredients
80 gm unsalted butter (at room temperature)
80 gm sugar (I use jaggery powder)
1 egg, beaten
110 gm + 2 tsp plain flour
½ tsp mixed spice powder (I ground up clove & cinnamon)
10gm + 10gm gm flaked almonds
¾ tsp baking powder
100 gm mixed dried fruit
1 tsp milk
Cooking notes
Dundee cake is a traditional fruit cake originating from Dundee in Scotland. It is known for its light yet rich flavour, packed with dried fruit and beautifully decorated with almonds.
The cake stores well in an airtight tin and best eaten within 3-4 days.
Use any kind of sugar available, but caster or soft brown sugar work best. I use jaggery powder for most of my bakes, since it is supposed to have a slightly better nutritional profile.
Preparation time: Less than 60 mins
Makes 4-6 servings.
Prepare your ingredients
Remember to leave the butter out till it reaches room temperature!
Step 1
Preheat the oven to 170°C. Grease & flour a cake tin, or line it with parchment paper.
Step 2
Cream the butter and sugar together, using a wooden spoon or electric whisk, until it is fluffy and soft (about 2-3 mins).
Step 3
Add the beaten egg to the mixture. Whisk till well blended.
Step 4
Toss the mixed dried fruit and 10gm of flaked almonds in 2 tsp of plain flour until everything is well coated. Put aside.
Step 5
Sieve the 110gm plain flour and baking powder together.
Step 6
Fold the sieved flour and mixed spice powder into the creamed mixture. Add the milk. Then fold in the dried fruit.
Step 7
Spoon the batter into the cake tin. The batter is quite thick so do smoothen the surface with a spatula. Decorate with the split almonds on the top.
Step 8
Bake in the centre of a convection oven at 170°C for 30 minutes or until well risen, firm and golden-brown. Test the cake by inserting a skewer into the centre. If it comes out clean, the cake is done.
Step 9
Cool the cake in the tin for 10 minutes, then turn it on to a wire rack to finish cooling.
Step 10
Slice and enjoy with a cup of tea!