I’ll be honest: the first time I made this Dundee cake, I completely messed up the almond topping. The blanched almonds sank into the batter, and the top ended up looking more like a fruitcake mishap than a proper heritage bake. But I was stubborn. Dundee cake has that charming, old-school vibe—something your gran would slice with ceremony and serve alongside strong, milky tea and a knowing smile.
It’s a dense cake, but never heavy. Packed with dried fruit, lifted by lemon zest, and rich without being cloying—it keeps you coming back for forkful after forkful. After three attempts (plus one mini oven disaster), I finally landed on a version that comes out golden, moist yet firm, and keeps beautifully.
Let me walk you through how I fixed the almond issue—and nailed the crumb.
Why This Version Works
Most Dundee cake recipes just throw everything together and hope for the best. But what makes this Mary Berry-inspired version stand out is balance. The fruit is generous but not overwhelming, almond flour adds subtle richness, and lemon zest? Total game-changer—it brightens every bite.
But the real unsung hero? Washing and drying those glacé cherries. Skip that step, and they’ll sink like little sugar-packed anchors. Trust me, I’ve been there.
Ingredients (And Why They Matter)
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140g unsalted butter – The rich, tender base. Room temperature is non-negotiable.
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150g light muscovado sugar – Deep flavor. Caster sugar makes it bland.
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3 large eggs – For structure and binding.
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250g all-purpose flour – Measure carefully for that perfect crumb.
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1 tsp baking powder – Just enough lift.
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325g dried fruit (sultanas, currants, raisins) – The classic trio.
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50g glacé cherries – Rinse and pat dry!
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50g candied citrus peel – Adds bitter-sweet depth. Don’t skip.
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2 tbsp almond flour – Adds moisture and nuttiness.
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Zest of 1 lemon – Brightens the whole cake.
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50g blanched almonds – For that signature top—arranged in rings.
Want to Switch Things Up?
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Gluten-free? Use a 1:1 GF flour blend. Keep the almond flour—it really helps the texture.
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No citrus peel? Add extra lemon zest or a touch of finely chopped orange zest.
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Don’t like glacé cherries? Swap for dried cranberries, but expect a flavor shift.
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Egg-free? Haven’t tested a vegan version yet—but flax eggs could be promising.
Mistakes I’ve Made (So You Don’t Have To)
| What Went Wrong | Why It Happened | Fix It This Way |
|---|---|---|
| Almonds sank | Batter too runny or pressed in too hard | Gently press them—don’t bury |
| Dry edges | Oven too hot or overbaked | Bake at 320°F and check after 1hr 15min |
| Fruit clumped/sank | Too wet or not tossed in flour | Pat dry + toss in a spoonful of flour |
| Cracked top | Tin too small or batter too full | Use an 8-inch tin + level the top |
How to Make It (Step-by-Step)
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Prep the tin – Grease and line an 8-inch loose-bottom tin. Parchment paper is your friend.
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Preheat oven – 320°F (or 270°F fan).
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Cream butter and sugar – Beat until fluffy and pale.
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Add eggs – One at a time, mixing thoroughly after each.
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Fold in flour + baking powder – Gently, until just combined.
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Add fruit, zest, almond flour – Stir until everything’s well distributed.
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Spoon + smooth – Pour into the tin and level the surface.
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Decorate – Arrange halved almonds in concentric circles on top. Press gently.
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Bake – 1½ hours total, but check at 1hr 15min. If it’s browning too fast, cover loosely with foil.
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Cool – Leave in tin for 20 minutes, then transfer to a wire rack.
Final Thoughts
Dundee cake isn’t showy—but it’s a quiet classic. It’s the kind of bake that says, “I’ve been around, I know what I’m doing.” And once you crack it, like I finally did, you’ll find yourself making it over and over—especially for those who appreciate the comfort of tradition, perfectly sliced.
TIPS FROM MY KITCHEN
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I always toss the fruit in a bit of flour—it helps stop it from sinking.
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If the top’s getting too brown at the 1-hour mark, I tent it with foil.
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I use a metal tin—not silicone—the bake comes out much more even.
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Leftover slices? Toast them lightly and serve with a knob of butter. Trust me.
STORAGE + SERVING
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Keeps: Up to 1 week in an airtight tin. Honestly, it tastes even better on day two.
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Freezes: Brilliantly. Wrap in foil and freeze for up to 3 months. Defrost at room temperature.
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Pairs well: A mug of builder’s tea, strong coffee, or even a nip of whisky.
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Serve: Plain is perfect—but a thin smear of marmalade takes it over the top.
FAQS – REAL QUERY ANSWERS
Q: Do I need to soak the fruit?
A: Nope. Mary’s version doesn’t call for it, and the moisture balance works just fine without.
Q: Why are my almonds burning on top?
A: They’re probably too close to the top of the oven. Try moving the tin down a shelf or cover loosely with foil halfway through.
Q: Can I make this in a loaf tin?
A: Technically yes, but keep an eye on the bake time. Loaf tins change the height and it may take longer to cook through evenly.
Q: What’s the difference between this and a fruitcake?
A: Dundee cake is lighter—no booze, fewer spices, and that distinctive almond topping.
Q: Can I make it ahead for Christmas?
A: Absolutely. It keeps well and travels beautifully if you’re planning to gift it.
