Dundee Cake recipe

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Ingredients

1 cup raisins
1 cup dried currants
⅓ cup diced candies mixed fruit peel
⅓ cup candied cherries, quartered
2 tablespoons grated orange zest
⅓ cup all-purpose flour
1 cup butter, softened
1 cup white sugar
4 eggs
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 ounce ground almonds
½ cup whole almonds
1 tablespoon corn syrup

Nutrition Info

456.1 calories
carbohydrate: 62.6 g
cholesterol: 102.7 mg
fat: 21.5 g
fiber: 3.1 g
protein: 7.1 g
saturatedFat: 10.6 g
servingSize: -
sodium: 178.7 mg
sugar: 34.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.

  2. Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds, fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.

  3. Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.

  4. Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.

Recipe Yield

1 cake

Recipe Note

This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.

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