Dundee Cake

Dundee Cake

3 Reviews 2 Pics
Carol
Recipe by  Carol

“This is a very good tea cake.”

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Ingredients

Adjust Servings

Original recipe yields 1 cake

Directions

  1. Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.
  2. Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.
  3. Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
  4. Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.

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Reviews (3)

Rate This Recipe
MANORBOOKS
10

MANORBOOKS

My Mother was born in Scotland and raised in Ireland and used to make this lovely cake for us when we were children. How we loved it! Now that I am a grandma myself I will make Dundee cake for my grandchildren and set up a lovely tea party. Can't wait. Thanks for putting up this beautiful recipe.

K.G. Chocholic
10

K.G. Chocholic

An excellent cake, packed with fruit and bursting with flavour! I have never made a nicer Dundee Cake. 5 out of 5!!

Stevie
5

Stevie

A beautiful cake that's very easy. I cooked it at a higher level in the oven for the first 1/3 of the baking time, then moved it to the lowest rack for the remainder, turning it at the same time. I used half wholewheat flour but otherwise I changed nothing. Simply perfect! Thank you for a great recipe.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 456 cal
  • 23%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 62.6 g
  • 20%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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