Delia Smith Dundee Cake

Dundee Cake always reminds me of quiet Sunday afternoons growing up — the kind where the telly was low, the kettle was always full, and the cake tin was never quite full because someone (usually Dad) had been nicking slices when no one was looking. This isn’t the kind of cake that shows off. It’s not gooey or flashy. But oh, it’s reliable. Deeply comforting, rich with fruit and citrus, and topped with those neat little concentric almond rings that feel like a tiny badge of honour when you get them just right.

I’ve made this Delia Smith version more times than I can count — sometimes for the holidays, sometimes for visitors, and occasionally just because I needed something sturdy and warm with my cuppa. It’s the kind of cake that rewards patience. Leave it alone for a day or two in a tin and it somehow tastes even better — like it’s had time to think about itself and mature into its full glory.

Why You’ll Love It

• It’s a make-ahead cake that actually improves with time.
• Full of chewy, juicy fruit without being overly sticky.
• The citrus zest lifts it beautifully — it’s not claggy or overly dense.
• Keeps for ages, travels well, and doesn’t need frosting (hallelujah).
• Looks proper posh with the almonds on top, but takes no extra effort.
• Great with tea, cheese, or even a cheeky tot of whisky on the side.

Ingredients

• Zest of 1 orange
• Zest of 1 lemon
• 225g plain flour
• 1 level tsp baking powder
• 150g spreadable butter
• 150g golden caster sugar
• 3 large eggs
• 1 dessertspoon milk (if needed)
• 175g currants
• 175g sultanas
• 50g glacé cherries, rinsed, dried & halved
• 50g mixed candied peel, chopped
• 2 tbsp ground almonds

For the topping:

• 60g whole blanched almonds

How to Make It

Sift and lift your flour like a pro:

Pop your flour and baking powder through a sieve into a big mixing bowl. Hold the sieve up high and let it fall like floury snow — helps lighten things up.

Cream the wet bits together:

Add the butter, sugar, and eggs to the flour. Mix everything with an electric hand whisk for 1–2 minutes. If it’s a bit stiff, splash in a spoon of milk.

Fold in the fruit and zest:

Now stir in all the goodies — currants, sultanas, cherries, peel, zest, and ground almonds. It’ll look like a lot of fruit. That’s exactly what we want.

Get it into the tin:

Spoon the batter into a lined 20cm round cake tin. Smooth the top with the back of a spoon — I always end up licking it after, no shame.

Line up your almonds like a boss:

Place the blanched almonds in concentric circles over the top. Don’t press too hard — just enough so they stay put. They’ll rise slightly as it bakes.

Bake low and slow:

Into the oven it goes — 170°C (150°C fan) or 325°F for 1¾ hours. Check near the end with a skewer — it should come out clean, and the top should feel firm and springy.

Cool it, then forget about it:

Let the cake cool in the tin. Then wrap it up and leave it for at least a day before slicing. Trust me — it’s worth the wait.

Common Mistakes and How to Dodge Them

Why did my cake sink in the middle?
It might’ve come out too early or the oven temp was off. Give it the full time and use a skewer test.

It’s a bit dry — help?
A splash too little milk or slightly overbaking. But don’t panic — a thin slice of butter or a bit of cheese on top works wonders.

My almonds disappeared!
You pushed them in too deep. Just lay them gently on top and they’ll sit up proud as anything.

Can I swap the fruit?
Yes, but keep the total amount the same. Apricots, figs, raisins — go wild. Just don’t overload it or it’ll get soggy.

Storage and Reheating

Room temp:
Wrap it tightly and keep in a tin or airtight container. It’ll last up to 2 weeks — and honestly gets better each day.

Freezer:
Freeze in slices or whole, tightly wrapped. Keeps well for up to 3 months.

Reheat:
Not needed, but if you must, microwave a slice for 10–15 seconds or warm gently in a low oven.

Frequently Asked Questions

Can I make it gluten-free?
You can try swapping the plain flour for a gluten-free blend, but results can vary. Add a bit more milk if it looks dry.

Is it a Christmas cake?
Not quite. It’s lighter, less boozy, and doesn’t need time to mature. But it’s just as welcome at a holiday table.

Can I make it in advance?
Yes! In fact, you should. Letting it sit for a couple of days gives the flavours time to get cosy.

Do I have to use blanched almonds?
Not strictly, but they give that classic look and crunch. Toasted flaked almonds could work too.

Nutrition Facts (Per Serving)

Calories: 384 kcal
Fat: 15.2g
Saturated Fat: 3.9g
Carbs: 56.8g
Sugar: 45.8g
Protein: 5.2g
Sodium: 200mg
Fibre: 3.1g

More Delia Smith Recipe:

• Delia Smith Parkin Recipe
• Delia Smith Lemon Meringue Pie
• Delia Smith Apple Tart