Description
Mary Berry’s Dundee Cake is a light, fruity cake originating from Dundee, Scotland. Unlike heavier fruitcakes, this version balances sweetness with a touch of citrus zest, featuring currants, sultanas, and a signature almond topping. Baked to golden perfection, it’s the ideal cake for anyone who loves traditional flavors with a modern twist.
Ingredients
Scale
Gather these ingredients before you start. Using high-quality ingredients will enhance the flavor and texture of your Dundee Cake.
Dry Ingredients:
- 200g self-raising flour – This helps the cake rise slightly, giving it a light texture.
- 50g ground almonds – Adds a rich, nutty flavor and keeps the cake moist.
Fruits and Nuts:
- 175g currants
- 175g sultanas
- 50g mixed peel – Adds a nice, zesty flavor.
- 50g blanched almonds – Use these for the traditional decoration on top of the cake.
Other Ingredients:
- 175g butter (softened) – For a creamy, smooth texture.
- 175g caster sugar – Adds just the right amount of sweetness.
- 3 large eggs – Helps bind the ingredients together.
- Zest of 1 orange and 1 lemon – Gives the cake its signature citrusy kick.
- 1 tablespoon milk – Optional, to adjust the batter consistency if needed.
Instructions
Step 1: Prepare Your Ingredients and Preheat the Oven
- Preheat your oven to 150°C (300°F). A slow bake is key to getting a moist, evenly baked cake.
- Grease and line a deep 20cm (8-inch) round cake tin with parchment paper. This ensures your cake will come out smoothly once baked.
Step 2: Mix the Butter and Sugar
- In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This will take about 3-5 minutes and is essential for a soft, airy cake.
- Add the eggs one at a time, beating well after each addition. This helps to keep the batter smooth and prevents it from curdling.
Step 3: Add the Zest and Almonds
- Stir in the grated zest of one orange and one lemon for that lovely citrusy aroma.
- Fold in the ground almonds. They help to retain moisture, keeping the cake tender.
Step 4: Add the Flour and Dried Fruits
- Sift the self-raising flour into the mixture to avoid lumps and create a smooth batter.
- Add the currants, sultanas, and mixed peel, folding them gently into the mixture. Be sure to distribute them evenly for a consistent taste in every bite.
Step 5: Adjust with Milk (If Necessary)
- If your batter feels too thick, add a tablespoon of milk to adjust the consistency. The batter should be thick but still spreadable.
Step 6: Pour the Batter into the Tin and Decorate
- Spoon the mixture into your prepared cake tin and smooth the top with a spatula.
- Arrange the blanched almonds on top in concentric circles. This classic decoration not only looks beautiful but also adds a lovely crunch.
Step 7: Bake the Cake
- Bake for approximately 2-2.5 hours or until a skewer inserted into the center comes out clean. Remember, baking at a lower temperature is crucial for even cooking a moist cake.
- Check the cake after about 1.5 hours. If the top is browning too quickly, cover it loosely with foil to prevent burning.
Step 8: Cool and Serve
- Allow the cake to cool in the tin for about 15 minutes before transferring it to a wire rack.
- Let it cool completely before slicing. The flavors develop beautifully as they sit, so if you can wait a day, it will taste even better!