Dundee cake
A rich and fruity festive cake with a golden almond topping, infused with spices and whisky, perfect for special occasions or holiday celebrations.
Updated : 24 October, 2025
Easy
About 30 min.
Ingredients
175 grams
Butter
175 grams
Brown sugar
3 tablespoon
Marmalade
3
Eggs
225 grams
Self-raising flour
25 grams
Almond flour
1 teaspoon
Spices, seasonings
400 grams
Dried fruits
75 grams
Dried cherries
2 tablespoon
Whiskey
40 grams
Almonds
1 teaspoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 150C and grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper.
Step 2
Beat the butter and soft light brown sugar in a food processor for 3-4 minutes until very light and fluffy. Add the marmalade and mix briefly. Slowly beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Step 3
Combine the flour, almonds, and spices, then mix slowly into the batter. Fold in the dried fruit and cherries with a large metal spoon. Add the whisky or milk and stir until the mixture is fully combined.
Step 4
Spoon the batter into the prepared tin, smooth the surface, and arrange the blanched almonds on top in circular patterns.
Step 5
Bake for 1½-2 hours, until the cake is well risen, firm, and golden-brown. Test by inserting a skewer into the centre; it should come out clean.
Step 6
Allow the cake to cool for 10 minutes, then remove it from the tin, peel off the lining paper, and transfer to a wire rack. Sprinkle with granulated sugar, store in a cake tin, and enjoy within 4-5 days.