Dundee Cake

admin 25/04/20 Recipes


1 cake

Prep Time


Cook Time



1 cup: raisins

1 cup: dried currants

1/3 cup: diced candies mixed fruit peel

1/3 cup: candied cherries, quartered

2 tablespoons: grated orange zest

1/3 cup: all-purpose flour

1 cup: butter, softened

1 cup: white sugar

4: eggs

1 2/3 cups: all-purpose flour

1 teaspoon: baking powder

1 ounce: ground almonds

1/2 cup: whole almonds

1 tablespoon: corn syrup


Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.

Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.

Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.

Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.


Calories: 456 kcal

Carbohydrates: 62.6 g

Cholesterol: 111 mg

Fat: 21.5 g

Fiber: 3.1 g

Protein: 7.1 g

Sodium: 179 mg

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