Dundee cake

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

BritishDessertheavyNuttyFruity

Prep

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Cook

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Total

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Serves

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Method

Dessert

Ingredients

Units

Almonds — 100 g

Butter — 180 g

Muscovado Sugar — 180 g

Orange — Zest of 1

Apricot Jam — 3

Plain Flour — 225 g

Baking Powder — 1 tsp

Eggs — 3 large

Ground Almonds — 100 g

Milk — 2

Dried Fruit — 500 g

Glace Cherry — 100 g

Milk — 1

Caster Sugar — 2 tsp

Method

Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 mins then drain in a sieve and leave to dry.

Preheat the oven to 180C/160 C fan/Gas Mark 4. Line a deep loose-based 20cm cake tin with baking parchment.

Put the butter in a large bowl and beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and apricot jam.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60–80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it’s done it should have just a few crumbs attached. Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft.

When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.