Go Back
Sliced Dundee cake on a marble board showing dense fruit crumb and rings of blanched almonds in soft window light

Slow-Baked Scottish Dundee Cake with Whisky-Soaked Fruit

A traditional Scottish fruit cake with whisky-soaked sultanas and currants, orange and lemon zest, and a topping of whole almonds, baked at 150 C / 300 F.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 5 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: British
Calories: 455
Ingredients Method Notes

Ingredients
  

For the fruit
  • 250 g sultanas
  • 150 g currants
  • 75 g mixed candied peel finely chopped
  • 3 tbsp Scotch whisky (45 ml)
  • 60 ml orange juice
  • 1 orange zest only
  • 1 lemon zest only
For the batter
  • 200 g unsalted butter softened
  • 200 g light brown sugar
  • 4 large eggs room temperature
  • 225 g plain (all-purpose) flour divided
  • 50 g ground almonds
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1/4 tsp fine salt
  • 1 milk to 2 tbsp; only if the batter is stiff
For the top
  • 50 g whole blanched almonds

Method
 

Soak the fruit
  1. Combine the sultanas, currants, candied peel, orange zest and lemon zest in a 1.5-quart / 1.5 L bowl. Pour over the whisky and orange juice, stir, cover and leave at room temperature for 60 minutes, until the fruit looks plump and most of the liquid is absorbed.
Make the batter
  1. Heat the oven to 150 C / 300 F with a rack in the center. Grease a 20 cm / 8-inch round cake tin, 7.5 cm / 3 inches deep, and line the base and sides with a double layer of parchment that stands 5 cm / 2 inches above the rim.
  2. Beat the butter and brown sugar in a 4-quart / 4 L bowl with an electric mixer for 4 to 5 minutes, until pale and fluffy. Beat in the eggs one at a time, adding 1 tbsp of the flour with each egg so the mixture doesn't curdle.
  3. Whisk the remaining flour with the ground almonds, baking powder, mixed spice and salt. Fold into the butter mixture in two additions, then fold in the soaked fruit and any liquid left in the bowl. The batter should be thick and drop slowly off the spoon. If it feels stiff, stir in 1 to 2 tbsp milk.
  4. Spoon the batter into the tin, level the top and press a shallow dip into the center. Arrange the whole almonds in tight concentric circles, pressing each one lightly into the batter.
Bake and cool
  1. Bake for 2 hours 20 minutes. At the 1-hour mark, lay a sheet of foil loosely over the top so the almonds don't scorch. Start testing at 2 hours 10 minutes. A skewer in the center should come out clean with no wet batter, and the center should read 205 F / 96 C.
  2. Cool the cake in the tin for 30 minutes, then lift it out by the parchment and set it on a wire rack for 60 minutes, until completely cool. Peel off the parchment and slice with a serrated knife.

Notes

  • Use room temperature eggs and butter so the batter emulsifies and stays smooth.
  • Line the tin with a parchment collar so the sides don't dry out over the long bake.
  • Tent with foil at the 1-hour mark to keep the almonds from scorching.
  • Store the finished cake in an airtight tin, not in the fridge.
  • Cool completely before slicing for clean edges and intact almonds.