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Scottish Dundee Cake with Almonds

A comforting and elegant cake featuring a rich butter base, bright citrus, jewel-like dried fruits, and a stunning almond topping.
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Prep Time 35 minutes
Cook Time 1 hour 45 minutes
Total Time 3 hours 20 minutes
Servings: 16 servings
Course: Dessert, Tea
Cuisine: Scottish
Calories: 373
Ingredients Method Notes

Ingredients
  

For the cake
  • 3/4 cup whole blanched almonds, for the top Soaked in boiling water to prevent burning.
  • 3/4 cup unsalted butter, softened
  • 1 scant cup light muscovado sugar, packed Can substitute with light brown sugar.
  • 1 large orange, zest
  • 3 tablespoons apricot jam or marmalade Can be replaced with orange marmalade.
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 large eggs, beaten
  • 1 cup ground almonds (almond flour)
  • 2 tablespoons milk Use whole milk for a richer crumb.
  • 3 1/3 cups mixed dried fruit Includes raisins, sultanas, currants, and mixed peel.
  • 1/2 cup whole glacé cherries Can be substituted with dried cranberries or dried apricots.
For the glaze
  • 1 tablespoon milk
  • 2 teaspoons superfine sugar Also known as caster sugar.

Method
 

Prep the Almonds and Pan
  1. Put the whole blanched almonds in a bowl, cover them with boiling water, and let them sit for about 5 minutes. Then drain them well and let them dry.
  2. Heat your oven to 340°F and line a deep, loose-bottomed 8-inch round cake pan with parchment paper.
Cream the Butter, Sugar, and Flavorings
  1. Beat the softened butter until smooth. Then add the sugar and beat again until the mixture turns pale and fluffy.
  2. Stir in the orange zest and the apricot jam or marmalade.
Add the Eggs and Dry Ingredients
  1. Sift the flour and baking powder together. Next, add the beaten eggs to the butter mixture a little at a time, beating well after each addition.
  2. Fold in the rest of the flour and the ground almonds, followed by the milk. Then mix in the dried fruit and cherries gently.
Bake and Finish the Cake
  1. Spread the batter evenly in the prepared pan and arrange the soaked almonds on top.
  2. Bake for 45 minutes, then lower the oven temperature to 320°F and bake for another 60 to 80 minutes, testing after 50 minutes.
  3. Warm the milk and sugar for the glaze until the sugar dissolves, brush it over the hot cake, and return the cake to the oven for 2 to 3 minutes.
Cool, Rest, and Slice
  1. Cool the cake completely in the pan for about 1 hour before removing it. Once fully cold, wrap it in foil and let it rest for at least 2 days before slicing.

Notes

This cake is perfect for holiday trays, Sunday tea, or potlucks. It slices neatly and keeps beautifully, making it a smart choice for gifting or making ahead for guests.