Dundee cake

The Scots are justly proud of their baking tradition, Sue Lawrence's Dundee cake is a classic Scottish tea-time treat
By Sue Lawrence
Dundee cake
  • Rating:
  • Serves: 1 x 18cm cake
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 15 minutes plus cooling
  • Effort: medium



  • 175 g unsalted butter
  • 175 g golden caster sugar
  • 1 large orange, zest
  • 3 large eggs
  • 175 g plain flour, sifted
  • 1 tsp baking powder
  • 0.5 tsp mixed spice
  • 1 pinches salt
  • 115 g currants
  • 115 g raisins
  • 115 g sultanas
  • 55 g chopped mixed candied peel
  • 1 tbsp whiskey, preferably malt
  • 20 whole blanched almonds


1. Preheat the oven to 150C/gas 2 and butter and line an 18cm cake tin. 2. Cream the butter, sugar and orange zest until light and fluffy, then beat in the eggs one at a time. Add a little of the flour if the mixture starts to curdle. 3. Add the flour, baking powder, spice and a pinch of salt. Fold everything together gently, then stir in the currants, raisins, sultanas, mixed peel and whisky. 4. Spoon into the prepared tin, levelling the top. Bake for 1 hour 30 minutes, then remove and arrange the almonds on top in two circles. 5. Return to the oven and continue to bake for further 45-60 minutes. Remove and cool completely before removing from the tin.

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