A rich Scotch fruit cake studded with sultanas, currants and citrus peel, its top decoratively laid with concentric rings of whole blanched almonds and baked to a deep gold. The signature celebration cake of Dundee.
Dundee cake is the signature fruit cake of Dundee and one of the most recognised Scottish bakes, its identity built on the city's long marmalade trade. The story, though partly folkloric, links the cake to Janet Keiller of Dundee, who in the late 18th century is said to have used the family's marmalade business's bitter Seville oranges, candied, to enliven a plain fruit cake, the citrus peel becoming a defining ingredient. The Keiller marmalade company certainly commercialised and popularised the cake in the 19th century. What distinguishes a Dundee cake from a general fruit cake is the almond-decorated top, concentric rings of whole blanched almonds pressed into the surface before baking, and the use of sultanas and citrus peel alongside the usual currants and raisins, with a generous measure of Scotch whisky. The cake became a Christmas and birthday staple across Scotland and beyond, valued for keeping well and travelling, and the almond pattern remains its visual signature.
A dense, moist, deeply golden crumb packed with fruit and citrus peel, lifted by whisky and warm spice, the top crunchy with toasted almonds. Eaten in thin slices with a cup of tea or a glass of whisky.
The cake is a classic enriched fruit cake built for keeping. Butter and sugar are creamed light, eggs beaten in one at a time with a spoonful of flour to prevent curdling, then the flour, mixed spice and a pinch of salt are folded in. The fruit, sultanas, currants, raisins, chopped candied citrus peel, is folded through generously along with a measure of whisky, the high fruit-to-batter ratio giving the cake its dense, moist, keeping quality. The distinguishing step is the almond top: whole blanched almonds are arranged in concentric rings pressed lightly into the surface before baking, where they toast and hold their shape, forming the cake's visual signature. A long, slow bake at around 150 degrees C, 1.5 to 2 hours, sets the cake through without drying, and it is then fed with more whisky and wrapped to mature for days or weeks, which deepens the flavour and moistness.
Variations
Whisky is the traditional spirit, but brandy is also used. Some recipes include glacé cherries among the fruit. A layer of marzipan beneath the almonds is a fancier finish.
On the Palate
Where Dundee Cake sits in the British flavor cloud
Ingredients
Serves 12
How it's made
7 steps · 25 min
- 15 min
Preheat the oven to 150 degrees C; line a deep 20cm round tin with a double layer of parchment.
- 26 min
Cream 250g softened butter with 250g caster sugar until pale and fluffy; beat in 4 eggs one at a time, adding a spoonful of the 250g plain flour with each to prevent curdling.
Watch outAdd a spoonful of flour with each egg as you beat — if the batter looks slippery or curdled the fruit will sink, the flour holds it emulsified.
- 34 min
Fold in the remaining flour sifted with 1 tsp mixed spice and a pinch of salt.
- 45 min
Fold in 400g mixed dried fruit, 100g chopped candied peel, the zest of 1 lemon and 3 tbsp Scotch whisky.
- 55 min
Spoon into the tin, level the top, and arrange about 50g whole blanched almonds in concentric rings over the surface, pressing in lightly.
Watch outPress the whole blanched almonds into concentric rings and only push lightly — set them just into the surface so they hold as it rises but still show on top.
- 68 min
Bake for 1 hour 45 minutes to 2 hours until a skewer comes out clean; cover with foil if the almonds darken too fast.
Watch outTent with foil the moment the almonds start browning too fast — they scorch long before the deep centre is cooked; skewer must come out clean.
- 75 min
Cool in the tin, then turn out; brush with a little more whisky, wrap in parchment and store for at least 2 days before eating.
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