Some cakes are flashy; Dundee Cake is steady, familiar, and full of quiet charm.
With rich brown sugar, sweet dried fruits, and that old-fashioned blanched almond topping, this Bero Dundee Cake is all about flavor you grow to love more with every bite.
It’s the sort of bake you want tucked away on the sideboard, ready for afternoon tea or a quiet moment with a proper brew.
Why This Dundee Cake Works So Well
The butter and dark sugar give it a deep, almost caramel richness.
Mixing in dried fruits — currants, sultanas, raisins — makes it juicy without ever feeling heavy.
And that slow, gentle bake at 150°C ensures the cake stays tender, not tough.
Blanched almonds on top aren’t just for looks — they roast lightly in the oven, adding a toasty crunch with every slice.
Ingredients (And Why They Matter)
- Butter (room temp): Creams beautifully with sugar to set up a light, moist crumb.
- Dark Brown Sugar: Deepens the flavor with a gentle molasses note.
- Eggs: Bind the cake without making it dense.
- Mixed Spice: Gives that whisper of cinnamon, nutmeg, and cloves underneath the fruit.
- Plain Flour + Salt: Provides structure without heaviness.
- Currants, Raisins, Sultanas: Each adds a different kind of fruity sweetness.
- Mixed Peel: Brightens the whole cake with little citrusy pops.
- Blanched Almonds: Classic Dundee signature — pretty and texturally perfect.
How to Make It
1. Prep the Oven and Tin
Heat oven to 150°C (130°C fan) / Gas Mark 2.
Grease a 9-inch round cake tin and line it with baking paper that stands about an inch taller than the sides.
2. Boil the Almonds
Boil a small pan of water, toss in 50g blanched almonds, and set aside.
This softens them slightly so they don’t scorch later.
3. Make the Batter
In a big bowl, beat together:
- 250g butter (room temp)
- 250g dark brown sugar
Beat until light and fluffy — it’ll go a bit paler.
Add:
- 5 eggs, one at a time, beating well after each addition.
Sift in:
- 250g plain flour
- 1 tsp mixed spice
- 1 tsp salt
Fold everything gently to keep the air in.
Stir in:
- 225g currants
- 200g raisins
- 200g sultanas
- 100g mixed peel
It’ll be a dense, heavy batter — that’s exactly right.
4. Assemble and Bake
Spoon the batter into your prepared tin, smoothing the top.
Drain the almonds and arrange them neatly in circles on top.
Bake in the centre of the oven for about 2 hours.
Pro Tip: Check at 90 minutes — if it’s browning too fast, loosely lay a piece of foil on top.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake dries out | Oven too hot or baked too long | Stick to 150°C and check after 90 mins |
| Dense, stodgy cake | Overmixing or cold butter | Beat butter until soft; fold flour gently |
| Almonds burn | No boiling or oven too hot | Boil almonds and foil if browning too early |
What to Serve With It
- Strong black tea (Earl Grey or Assam work brilliantly)
- A dollop of thick cream
- A drizzle of citrus syrup if you like it extra moist
- Toasted and buttered slices the next day (pure heaven)
How to Store and Reheat
Fridge:
Wrap well in baking paper and foil. Store up to a week — it stays moist.
Freezer:
Wrap individual slices and freeze up to 3 months.
Thaw overnight wrapped in paper at room temp.
Reheat:
- Oven: 150°C for about 10–15 minutes (covered in foil)
- Microwave: Short bursts (10–15 seconds) just to warm slightly.
A Quick Bite of History
Dundee Cake is a true Scottish classic, named for the city of Dundee.
It was first popularized commercially by the Keiller family (of marmalade fame) in the 19th century.
The signature almond top and rich fruit filling have kept it a British favorite ever since.
Bero Dundee Cake
Description
Bero Dundee Cake is a classic rich fruit cake full of sultanas, raisins, currants, and finished with a crown of blanched almonds. Slow baked for tenderness, it’s a perfect slice with a cup of tea or coffee.
Ingredients
Instructions
- Preheat oven to 150°C (130°C fan) / Gas Mark 2. Grease and line a 9-inch round tin.
- Boil almonds briefly; set aside.
- Cream butter and sugar until light. Beat in eggs one by one.
- Sift in flour, salt, and mixed spice. Fold gently.
- Stir in dried fruits and mixed peel.
- Spoon into tin and smooth top. Arrange almonds neatly on top.
- Bake 2 hours, checking at 90 mins. Cover with foil if browning too fast.
- Cool in the tin, then move to a wire rack.
Notes
- Don’t skip boiling the almonds — it keeps them tender during baking.
- Always sift flour to avoid clumps and keep the batter light.
- Let the cake rest properly after baking — it slices better and tastes even richer the next day.