Description
Delia Smith’s Dundee Cake is a classic Scottish fruit cake filled with sultanas, currants, and cherries, and topped with almonds arranged in a traditional pattern. The cake is gently spiced, with hints of orange zest, and it’s baked slowly to ensure a tender, flavorful crumb. Unlike other dense fruitcakes, Dundee Cake is light yet still rich, making it an ideal treat year-round.
Ingredients
- 175g Unsalted Butter (softened): Adds richness and moisture.
- 175g Caster Sugar: Sweetens the cake and helps it brown.
- 3 Large Eggs: Adds structure and lightness.
- 225g Plain Flour: Forms the base of the cake.
- 1 tsp Baking Powder: Helps the cake rise.
- 50g Ground Almonds: Adds moisture and a nutty flavor.
- 100g Currants: Adds sweetness and texture.
- 100g Sultanas: Adds a sweet, fruity note.
- 50g Glacé Cherries (halved): Adds a pop of color and sweetness.
- Grated Zest of 1 Orange: Adds a fresh, citrusy flavor.
- 2 tbsp Milk: Adds moisture to the batter.
- Whole Blanched Almonds (for topping): Traditional decoration for the Dundee Cake.
Instructions
Step 1. Preheat the Oven and Prepare the Tin
Preheat your oven to 325°F (160°C). Grease and line an 8-inch round cake tin with parchment paper to prevent sticking.
Step 2. Cream the Butter and Sugar
In a mixing bowl, cream the softened butter and caster sugar together until pale and fluffy. This may take 3-5 minutes with an electric mixer.
Step 3. Add the Eggs
Beat in the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated.
Step 4. Fold in the Dry Ingredients
Sift the flour and baking powder together, then fold them into the mixture along with the ground almonds. Add the milk to loosen the batter slightly if needed.
Step 5. Add the Fruit and Zest
Gently fold in the currants, sultanas, glacé cherries, and orange zest, making sure they are evenly distributed throughout the batter.
Step 6. Spoon the batter into the Tin
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Step 7. Arrange the Almonds
Place the whole blanched almonds on top of the batter in a circular pattern, pressing them slightly into the surface of the cake.
Step 8. Bake the Cake
Bake the cake in the preheated oven for 1 hour and 45 minutes to 2 hours, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with foil to prevent over-browning.
Step 9. Cool the Cake
Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.