This easy Dundee Cake by Mary Berry is a delightful, moist fruitcake that’s perfect for any occasion. Packed with sultanas, currants, and glacé cherries, it’s a simple recipe that uses common ingredients. The crunchy almond topping adds a lovely texture, making it a delicious treat for tea time or special celebrations.
Ingredients Needed
- 10 tbsp (5 oz/140g) butter, softened
- ½ cup plus 1 tbsp (5 oz/150g) light muscovado sugar
- 3 large eggs
- 2¼ cups (9 oz/250g) all-purpose flour
- 1 level tsp baking powder
- 1¼ cups (6 oz/175g) sultanas
- ½ cup (3 oz/75g) currants
- ½ cup (3 oz/75g) seedless raisins
- 2 oz (50g) glacé cherries, halved, rinsed, and thoroughly dried
- 2 oz (50g) mixed candied citrus peel, chopped
- 2 level tbsp almond flour
- Finely grated zest of 1 large lemon
- ⅔ cup (2 oz/50g) blanched almonds, halved, to decorate
How To Make Dundee Cake
- Preheat the Oven: Preheat the oven to 320°F (Convection 270°F). Grease an 8-inch loose-bottomed cake or springform tin and line it with nonstick baking paper.
- Mix the Batter: Measure the butter, sugar, eggs, flour, and baking powder into a large bowl. Beat with an electric mixer until well blended. Stir in the sultanas, currants, raisins, glacé cherries, mixed candied citrus peel, almond flour, and lemon zest.
- Fill the Tin: Spoon the mixture into the prepared cake tin and smooth the top. Arrange the halved almonds in circles over the top of the cake.
- Bake the Cake: Bake in the preheated oven for about 1½ hours or until deep golden brown. A warm skewer inserted into the center should come out clean. Cover the cake with foil halfway through baking if it is browning too quickly.
- Cool the Cake: Leave to cool in the tin for about 20 minutes, then turn out, remove the paper, and finish cooling on a wire rack.
Recipe Tips
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before mixing. This helps them blend better, resulting in a lighter cake.
- Prepare the Fruit: Rinse and dry the glacé cherries thoroughly to prevent the cake batter from becoming too wet. This keeps the texture just right.
- Don’t Overmix the Batter: Mix the batter until just combined. Overmixing can lead to a tough cake, so be gentle when adding the dry ingredients.
- Check for Doneness: Use a skewer to test the cake about 10 minutes before the end of the baking time. If it comes out clean, the cake is ready; if not, bake a little longer.
How To Store Leftovers?
- Refrigerate: First, let the leftover Dundee Cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to one week.
- Freeze: To freeze, wrap the cooled cake tightly in plastic wrap, then place it in a freezer bag or airtight container. The cake can be frozen for up to 3 months. To serve, remove it from the freezer and let it thaw in the fridge overnight before slicing.
Nutrition Facts
Serving Size: 1 serving (yielding approximately 12 servings)
- Calories: 449
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 100mg
- Sodium: 164mg
- Total Carbohydrate: 74g
- Dietary Fiber: 3g
- Sugars: 48g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry Blueberry Traybake
- Mary Berry No Bake Baileys Cheesecake
- Mary Berry Beef Bourguignon Slow Cooker
- Mary Berry Broccoli And Stilton Soup
Mary Berry Dundee Cake
Description
This easy Dundee Cake by Mary Berry is a delightful, moist fruitcake that’s perfect for any occasion. Packed with sultanas, currants, and glacé cherries, it’s a simple recipe that uses common ingredients. The crunchy almond topping adds a lovely texture, making it a delicious treat for tea time or special celebrations.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 320°F (Convection 270°F). Grease an 8-inch loose-bottomed cake or springform tin and line it with nonstick baking paper.
- Mix the Batter: Measure the butter, sugar, eggs, flour, and baking powder into a large bowl. Beat with an electric mixer until well blended. Stir in the sultanas, currants, raisins, glacé cherries, mixed candied citrus peel, almond flour, and lemon zest.
- Fill the Tin: Spoon the mixture into the prepared cake tin and smooth the top. Arrange the halved almonds in circles over the top of the cake.
- Bake the Cake: Bake in the preheated oven for about 1½ hours or until deep golden brown. A warm skewer inserted into the center should come out clean. Cover the cake with foil halfway through baking if it is browning too quickly.
- Cool the Cake: Leave to cool in the tin for about 20 minutes, then turn out, remove the paper, and finish cooling on a wire rack.
Notes
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before mixing. This helps them blend better, resulting in a lighter cake.
- Prepare the Fruit: Rinse and dry the glacé cherries thoroughly to prevent the cake batter from becoming too wet. This keeps the texture just right.
- Don’t Overmix the Batter: Mix the batter until just combined. Overmixing can lead to a tough cake, so be gentle when adding the dry ingredients.
- Check for Doneness: Use a skewer to test the cake about 10 minutes before the end of the baking time. If it comes out clean, the cake is ready; if not, bake a little longer.
Mary Berry Dundee Cake