We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Dundee Cake
Holiday 2012
My first memory of Dundee cake is of a pastry instructor from the prestigious Fortnum & Mason’s cooking classes in London, England, telling me my almonds would not make the grade. There was a hairline crack in one of them and when you are creating one of Britain’s most loved holiday cakes, there’s no room for imperfections. Here I have taken some liberties with the traditional recipe—increasing the amount of both dried fruit and nuts usually added, and upping the butter a little—all the better to complement afternoon tea (or “a pint,” for that matter).
Makes 24 slices
1 cup (250 mL) each of raisins, sultanas and currants
1 cup (250 mL) brandy or rum (divided)
1½ cups (375 mL) slivered almonds, about 5½ oz (160 g)
2½ cups (625 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
1 tbsp (15 mL) finely grated orange peel
1 cup (250 mL) dried apricots, not packed
1½ cups (375 mL) unsalted butter, at room temperature
1½ cups (375 mL) golden yellow sugar, not packed
5 eggs
1 tsp (5 mL) pure vanilla
1 cup (250 mL) whole almonds
Cheesecloth
3 tbsp (45 mL) corn syrup (optional)
1 Spread raisins, sultanas and currants in a glass pie plate. Pour ¾ cup (175 mL) brandy evenly overtop. Cover with plastic wrap and microwave on medium for 3 minutes, stirring halfway through. Set aside at least 30 minutes, stirring occasionally; fruit will soak up brandy.
2 Heat oven to 350°F (180°C).
3 Meanwhile lightly spray or oil a 9-inch (23‑cm) springform pan or 9-inch-wide (23‑cm) round cake pan with 4-inch-deep (10-cm) sides and a removable bottom. Line bottom with a round of parchment paper and the sides with a wide strip of parchment paper that extends 1 inch (2.5 cm) above the pan sides. Spray. Spread slivered almonds on an ungreased baking sheet and toast in oven until pale golden, 6 to 8 minutes. Stir partway through. Set aside.
4 Reduce oven temperature to 300°F (150°F).
5 Place flour in a very large bowl. Sprinkle with baking powder and salt. Evenly scatter with orange peel and rub between your hands to evenly distribute. Finely chop apricots. Add to flour mixture along with slivered almonds. Rub between your hands to distribute and coat with flour.
6 In a medium bowl, use medium speed of a mixer to beat butter until creamy. Gradually beat in sugar and continue beating for 2 minutes. Beat in eggs 1 at a time. Add vanilla. Drain brandy not absorbed by the raisin mixture and add to batter. Beat in.
7 Add soaked raisin mixture to flour mixture and stir to evenly coat. Make a well in the centre. Pour in butter mixture. Stir until no streaks of flour remain. It will be very thick. Scrape into the prepared pan and roughly smooth the top. To remove air pockets, bang pan once on counter.
8 Arrange whole almonds on top of batter in a decorative pattern by starting in the centre of the cake and placing almonds with rounded ends out. To cover the entire top of cake, arrange in concentric circles with sides touching. Gently press into batter leaving half the nut exposed.
9 Place pan on a larger baking sheet with shallow sides. This is important in case there is leakage from the cake pan. Place in centre of 300°F (150°C) oven. To keep cake moist, place a loaf pan filled with hot water on the oven rack beside it. Bake until a cake tester inserted in the centre comes out without any batter on it, from 2½ to 23/4 hours.
10 Remove pan to a baking rack to cool. Immediately brush warm top with some of the remaining brandy. Cool 10 minutes, then lift out parchment sides. Remove sides of pan or push on removable bottom. Brush top and sides of cake with more brandy. Cool completely on a baking rack. Then wrap the cake in a brandy-soaked cheesecloth. Seal in a cake tin or wrap with foil. Refrigerate or store in a cool, dark place. Brush periodically with brandy. It will keep well for months, but for best flavour let cake “season” at least a month. For a glazed finish, brush both cake and nuts with corn syrup before serving or brush with corn syrup right after baking and let dry before wrapping.
Makes 24 slices
