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Mary Berry Dundee Cake

Mary Berry Dundee Cake Recipe
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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!

Find it online: https://britishbakingrecipes.co.uk/mary-berry-dundee-cake/