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Dundee cake

Dundee cake on decorated plate with tartan ribbon. Small plate with piece of Dundee cake and silver fork. White napkin. Wooden surface. For Dundee Cake recipe.

According to legend the use of whole blanched almonds to decorate the top of a fruit cake originated with Mary, Queen of Scots who preferred them to the usual topping of cherries.  Whatever its origin the Dundee Cake began to be made commercially by Janet Keiller in her cake shop towards the end of the eighteenth century.  So popular to the British in the 19th century, Dundee cakes were even made commercially in India to enable members of the Raj to eat their favourite cake for afternoon tea.

Equipment

  • Weighing scales
  • Small bowl
  • Sieve
  • 23cm spring form cake tin
  • Baking paper
  • Large mixing bowl
  • Electric hand whisk
  • Kitchen foil

Preparation method

  • Preheat the oven to 180C/350F/gas 4.
  • Double line the cake tin with baking paper.
  • Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 minutes then drain in a sieve and leave to dry.
  • Place the butter and sugar in the large mixing bowl and beat with the electric hand whisk until light and fluffy.
  • Add the eggs, one at a time, beating well between each addition. If the mixture starts to curdle stir in a little flour.
  • Add the orange zest and marmalade and beat in until smooth.
  • Sift in the flour and baking powder and fold into the batter.
  • Add the ground almonds and mix well.
  • Pour in the milk and add the dried fruit and cherries and mix gently together until the fruit is evenly distributed into the batter.
  • Spoon the mixture into the prepared tin and level the top.
  • Arrange the whole almonds close together in neat circles on the top of the cake.
  • Place in the oven and bake for 45 minutes. Check the cake after half an hour to see that it’s not burning on the top. If it is, place a piece of kitchen foil over the top.
  • Lower the oven temperature to 160C/320F/gas 2.5 and cook for a further 60minutes.
  • Check to see if the cake is baked after 60 minutes by inserting a wooden or metal skewer into the cake. It should come out clean.
  • If it needs more time check every 10 minutes so you don’t overbake it.
  • When baked, remove the cake briefly from the oven.
  • Put the milk and sugar into the small saucepan and heat gently until the sugar has dissolved.
  • Brush over the top of the cake and return the cake to the oven for 2-3 mins.
  • Remove and allow the cake to cool in the tin.
  • When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.

Note: This makes a large cake but if you want to make a smaller cake, which is more traditional just use two thirds of the ingredients and use an 18cm cake tin
For tips on and advice see my guide on making cakes.
More fruit cake recipes
Christmas cake
Simnel cake
Twelfth Night cake

Georgian

Serves:
16
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Cooling time 1 hour
Total Time 3 hours 5 minutes

Ingredients

  • 100 g blanched almonds
  • 180 g unsalted butter, softened
  • 180 g light muscovado sugar
  • 3 large eggs
  • Grated zest of an orange
  • 3 tbsp marmalade
  • 225 g plain flour
  • 1 tsp baking powder
  • 100 g ground almonds
  • 2 tbsp whole milk
  • 500 g mixed dried fruit
  • 100 g whole glacé cherries

For the glaze

  • 1 tbsp whole milk
  • 2 tsp caster sugar

Nutrition

Nutrition Facts
Dundee cake
Serving Size
 
110 g
Amount per Serving
Calories
388
Percent of Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
6.5
g
41
%
Cholesterol
 
59
mg
20
%
Sodium
 
117
mg
5
%
Potassium
 
325
mg
9
%
Carbohydrates
 
58
g
19
%
Fiber
 
3.8
g
16
%
Sugar
 
40
g
44
%
Protein
 
6.3
g
13
%
Calcium
 
74
mg
7
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Almonds, Dried fruit

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace