Traditional Scottish Dundee Cake

Dundee Cake Festive Season is the perfect time to set aside a morning to kick back, relax and treat yourself with a slice of traditional Dundee Cake.

A quick and easy cake that can be made in advance and stored until you need it. So easy in The Chefs Toolbox – Saute Pan.

Dundee Cake can also be made into a xmas cake if you wish.

One pot cooking cuts out all the hassle of the washing up.

Just what you need over the busy festive season.




6oz (170g) Butter,

6oz (170g) Castor Sugar,

3 Eggs,

9oz (250g)Flour,

1/2 teaspoon Baking Powder,

6oz (170g) Sultanas,

6oz (170g) Cherries,

6oz (170g) Currants,

3oz (100g) Raisins,

2oz ( 20g) ground Almonds,

3oz (100g) Blanched Almonds.

Milk to mix.


Cream Butter & Sugar,

Beat in eggs one at a time,

Combine the dry ingredients, prepared fruit, and all but 1oz of the blanched almonds.

Add milk as necessary to make dropping consistency.

Put in 28cm Saute Pan and place the rest of the almonds on top to make a pattern.

Bake at 120C for 1 1/2 hours.

Let cool and turn onto cooling rack.

Enjoy with a cup of tea or your favourite tipple.




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