Authentic Scottish Dundee Cake
User Reviews
5
Authentic Scottish Dundee Cake
Description
The Dundee Cake blends softened butter and packed brown sugar until fluffy, then incorporates eggs one at a time with flour to prevent curdling. Orange zest and marmalade enrich the batter with bright, citrus flavors. Dry ingredients include all-purpose flour, baking powder, salt, and almond flour for body. Generous quantities of sultanas and raisins give the cake its fruity sweetness.
The batter is gently mixed to combine the fruit evenly without overworking. It is poured into a greased round pan, then topped with concentric circles of whole shelled almonds for classic presentation. The cake bakes slowly at low heat (300°F or 275°F convection) for 100-120 minutes, ensuring a moist interior without overbrowning. Tent with foil if browning too fast.
Once baked, the cake should rest in the pan briefly before cooling completely, which helps settle the dense fruit and almond mixture. This cake balances sweetness, citrus, and almond flavors with a firm but tender crumb texture.
A note advises blanching almonds at home by boiling briefly to remove skins for a smoother appearance. The cake serves well with tea or as a special dessert during festive occasions.
Ingredients
- 3/4 cup butter softened at room temperature, unsalted
- 1 cup brown sugar light; firmly packed
- 3 egg large
- orange Seville if you have it, zest
- 5 tablespoons orange marmalade Seville orange
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup almond flour
- 1 1/4 cups golden raisins aka sultanas; dried white grapes
- 1 1/4 cups raisins
- 20-25 almond See Note about blanching almonds yourself, whole, blanched
Instructions
- Grease and line a 8x3 inch round cake pan (alternatively a 9 inch round cake pan). Preheat the oven to 300 degrees F (275 F if using convection).
- Cream the sugar and butter until pale and fluffy. Add the eggs, one at a time, along with a teaspoon or so of the flour to prevent curdling. Add the orange zest and marmalade and beat until combined. Stir together the flour, baking powder, and salt and almond flour. Add this mixture to the wet mixture and stir gently to combine, being careful not to over-stir. Add the sultanas and raisins and stir to combine.
- Spoon the batter into the prepared cake pan and smooth the top of it using wetted fingertips or the back of a wet spoon. Arrange the almonds on top of the cake in concentric circles.Position the cake on the middle rack of the oven and bake for 100-120 minutes or until a toothpick inserted into the center comes out clean. If the cake browns too quickly cover it with aluminum foil. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Remove almond skins by blanching in boiling water for one minute, then slipping off the skins.
- Cover cake with foil during baking if it browns too quickly.
- Allow the cake to cool in the pan for about 10 minutes before removing to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 86mg | 29% |
| Sodium | 157mg | 7% |
| Potassium | 400mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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