Go Back
+ servings
Dundee Cake
Prep Time
35 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 20 mins
The Dundee cake is a traditional Scottish cake, popular throughout the United Kingdom, made with orange marmalade, raisins, candied fruits and almonds.
Course: Dessert
Cuisine: English, Scottish, Vegetarian
Servings: 12 people
Author: Mike Benayoun
  • 3 oz. blanched almonds
  • 12 tablespoons unsalted butter at room temperature
  • 1 cup muscovado sugar whole cane sugar
  • Zest of a large orange
  • 3 tablespoons orange marmalade preferably from Seville
  • cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup whiskey preferably Scottish
  • 3 large eggs beaten
  • 1 cup ground almonds
  • 2 tablespoons milk
  • oz. candied orange peel preferably from Seville
  • cup golden raisins
  • cup currants
  • 1 cup candied cherries halved
For the glazing
  • 1 tablespoon milk
  • 2 teaspoons caster sugar
  1. Macerate the raisins in the whiskey.
  2. Preheat the convection oven to 340F / 170C (or 360F / 180C in a traditional oven).

  3. Line the round cake tin with parchment paper.

  4. Place the butter in the bowl of a stand mixer and beat it for a few minutes,
  5. Add the sugar and beat until obtaining a light, fluffy consistency.
  6. Stir in the orange zest and marmalade.
  7. Sift together the flour and baking powder.
  8. Add the eggs to the creamed butter and sugar, little by little, beating well between each addition. If the mixture starts to curdle, stir in a little flour.
  9. Add the flour and the ground almonds and mix well.
  10. Stir in milk, then add raisins and currants (drained), orange peel, and cherries.
  11. Add the whiskey used for the maceration and mix gently with a spatula.
  12. Pour the mixture into the cake tin, and level the top using a spatula.

  13. Decorate by placing the whole almonds in concentric circles on top of the cake.
  14. Bake for 45 minutes.
  15. Lower the oven temperature to 300F / 150C (or 320F / 160C in a traditional oven) and bake for another 60 to 80 minutes.

  16. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake.
  17. Once cooked, it should come out almost clean. Check every 10 minutes because it is important not to overbake the Dundee cake so that the center is still a little soft.
  18. Once baked, remove the cake from the oven.
  1. Add the milk and sugar into a small saucepan and heat gently until the sugar dissolves.
  2. Brush the top of the cake with the mixture and return the cake to the oven for 2 to 3 minutes.
  3. Remove and allow the cake to cool in the pan.
  4. Unmold the cake once it is cold and keep it well wrapped for at least 2 days before serving.