Delia Smith Dundee Cake Recipe

This traditional Dundee cake is a rich, lightly spiced fruit cake topped with whole almonds, known for its elegant appearance and beautifully balanced flavour. It has a soft, buttery crumb packed with dried fruits and a gentle citrus note that keeps it from feeling too heavy. Despite its classic look, it’s a straightforward bake suitable for confident beginners. Allow around 2 hours from start to finish, including baking and cooling time.

Ingredients

For the Cake Batter

175g unsalted butter, softened
175g soft brown sugar
3 large eggs
200g plain flour
1 tsp baking powder
½ tsp mixed spice
Grated zest of 1 orange
1 tbsp orange marmalade

For the Fruit Filling

225g mixed dried fruit (raisins, sultanas, currants)
50g glacé cherries, halved
2 tbsp milk

For the Topping

50g whole blanched almonds

How to Make Delia Smith Dundee Cake Recipe

Prepare the oven: Preheat the oven to 170°C or 150°C fan. Grease and line a 20cm round cake tin with baking parchment.
Mix the base: In a large bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle.
Add dry ingredients: Sift the flour, baking powder, and mixed spice into the bowl. Fold gently until combined, then stir in the orange zest and marmalade.
Incorporate the fruit: Add the dried fruit and cherries, followed by the milk. Fold everything together evenly.
Fill the tin: Spoon the mixture into the prepared tin and level the top. Arrange the whole almonds neatly in concentric circles on the surface.
Bake the cake: Bake for 1 hour 30 minutes to 1 hour 45 minutes, until golden brown and a skewer inserted into the centre comes out clean.
Cool the cake: Allow the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

Tips

Why did my cake sink in the middle?

This can happen if the oven door is opened too early or if the mixture was overmixed. Keep the oven closed for at least the first hour.

How do I keep the fruit from sinking?

Toss the dried fruit lightly in flour before adding it to the batter to help distribute it evenly.

Can I make the cake more moist?

Add a tablespoon of orange juice or a splash more milk to enhance moisture without affecting structure.

How do I prevent over-browning?

If the top browns too quickly, loosely cover the cake with foil during the last part of baking.

Serving Suggestions

Serve with a cup of tea or coffee
Lightly warm and spread with butter
Pair with a slice of mild cheese for a traditional touch
Dust with icing sugar for presentation

Storage

Room Temperature

Store in an airtight container for up to 5 days. Keep in a cool, dry place.

Refrigerator

Not necessary, but can be stored for up to 1 week if your kitchen is warm. Bring to room temperature before serving.

Freezing

Wrap tightly in cling film and foil, then freeze for up to 3 months. Thaw overnight at room temperature.

Nutrition

Calories: 360 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 9g
Sodium: 120mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use different dried fruits?

Yes, you can customise the mix with cranberries, chopped apricots, or dates depending on your preference.

Why is it called Dundee cake?

It originates from Dundee in Scotland and is known for its distinctive almond topping and lighter fruit flavour.

Can I make this cake ahead of time?

Yes, Dundee cake actually improves after a day or two as the flavours develop.

Do I need to soak the fruit first?

No, this recipe does not require soaking, but you can soak the fruit in juice for extra flavour if you like.