There’s something reassuring about a Dundee Cake — it’s the kind of bake that smells like a grandmother’s kitchen and tastes like a long-lost memory. No flashy fillings, no frosting towers. Just honest ingredients, slow baking, and a golden crown of almonds that make you feel like you’ve done something a little bit regal.
I baked this one on a drizzly Sunday, the sort of day that demands a proper cake. Not a cupcake or a cookie — a cake. Something dense, rich, and studded with fruit that clings to the fork like it’s got something to say. I remember listening to the rain while it baked, the smell of marmalade and spice drifting through the house — like citrus perfume with a hint of history.
This one’s based on Mary Berry’s classic recipe — and honestly, I wouldn’t change a thing. Except maybe the whisky. I add a splash more than she says. Just a splash.
Why You’ll Love It
- Lasts for days — and actually tastes better the second or third.
- No icing fuss — it’s beautiful just as it is.
- Rich and buttery with a hint of orange and a bit of boozy warmth.
- Perfect with tea — like, made for a cuppa.
- Crowd-pleasing and proper British — it always gets nods of approval.
- Freezer-friendly if you somehow don’t eat it all.
Ingredients
- 175g (6 oz) softened butter, plus extra for greasing
- 175g (6 oz) soft light brown sugar
- 3 tbsp orange marmalade
- 3 free-range eggs, beaten
- 225g (8 oz) self-raising flour
- 25g (1 oz) ground almonds
- 1 heaped tsp ground mixed spice
- 400g (14 oz) mixed dried fruit
- 75g (3 oz) glacé cherries, halved
- 2 tbsp whisky or milk
- 40g (1½ oz) blanched almonds, to decorate
- 1 tsp caster or granulated sugar, to sprinkle (optional)
How to Make It
Cream it into cloud fluff:
Start by creaming the butter and brown sugar until it’s light and fluffy — this bit takes a few minutes but don’t rush it. It should look like soft toffee mousse.
Add the marmalade and eggs:
Mix in the marmalade first (so citrusy!), then beat in the eggs one at a time. Go slowly — it might look a bit curdled, but it’ll come back together when you add flour.
Stir in the dry stuff:
Fold in the flour, ground almonds, and spice. The scent at this stage is… nostalgic, somehow. Like someone’s baking for Christmas in October.
Fruit time:
Toss in your dried fruit and cherries. Stir gently but make sure everything’s evenly spread — no one wants a cherry desert on one side of the slice.
Whisky makes it better:
Add a splash of whisky or milk and mix to a thick, spoonable batter. I always say one for the cake, one for me.
Pan and prettify:
Pour the mixture into a greased and double-lined 20cm tin. Smooth the top, then arrange the blanched almonds in gentle circles. Go full Tudor crown or neat rows — up to you.
Slow bake, no rush:
Bake at 150°C (140°C fan) or Gas 2 for about 1½ to 2 hours. Yes, it’s long — but it’s worth it. The top should be firm and golden. A skewer should come out clean.
Cool and sugar dust:
Cool in the tin for 10 minutes, then lift it onto a rack. If you’re feeling fancy, dust a little sugar on top for sparkle.
Common Mistakes and How to Dodge Them
Why did my cake crack on top?
Totally normal for a dense fruit cake — don’t worry. If you want to minimise it, smooth the batter down flat and don’t open the oven door too early (guilty).
My fruit sank to the bottom!
Try tossing the dried fruit in a spoonful of flour before mixing in — it helps them stay put.
It came out dry.
Could be overbaked or your oven runs hot. Check it from 1 hour 40 mins onwards. Cover the top with foil if it’s browning too fast.
I don’t have whisky — what now?
No stress — just use milk or even orange juice. But if you do have whisky… it really adds something.
Storage and Reheating
- Room temp or fridge: Keeps beautifully for 4–5 days, wrapped tightly or in an airtight tin.
- Freezer: Slice it up and freeze in cling film and foil. Lasts up to 3 months.
- To reheat: Oven works best — 10 mins at 160°C wrapped in foil. You can microwave it, but go gently — 20 seconds max.
Frequently Asked Questions
Can I make this without eggs?
You can try mashed banana or unsweetened applesauce — about ¼ cup per egg. The texture might shift a bit, but still tasty.
Do I have to use marmalade?
It adds a lovely citrus lift, but you could swap for apricot jam or even golden syrup if needed.
Is this good for gifting?
Oh, absolutely. Wrap it in parchment and string — it feels old-fashioned and lovely.
Can I make this gluten-free?
Yes, use a gluten-free self-raising flour blend and check your baking powder is GF. The texture might be a touch more crumbly, but flavour’s still fab.
Nutrition Facts (Per Serving):
Calories: 384
Fat: 15.2g
Carbs: 56.8g
Protein: 5.2g
Sugar: 45.8g
Sodium: 200mg
More Mary Berry recipe:
Mary Berry Dundee Cake
Description
A rich, buttery fruit cake with warm spices, whisky, and a crown of almonds — perfect for sharing or savouring solo with tea.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Add marmalade, then eggs one at a time.
- Fold in flour, almonds, and spice.
- Stir in dried fruit and cherries.
- Add whisky or milk and mix.
- Pour into lined 20cm tin, top with almonds.
- Bake at 150°C for 1½–2 hours until golden and firm.
- Cool in tin 10 mins, then fully on a rack.
Notes
- Double-line your cake tin to prevent burning.
- Toss dried fruit in flour to stop sinking.
- Use foil on top during baking if browning too fast.
- This cake improves with a day or two of resting — seriously.