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Dundee Cake Recipe   Veg  CD CBF  Scottish  95mins

A traditional Scottish Dundee cake recipe which is popular throughout the UK especially at Christmas

Makes 1 x 20cm/8 inch cake     Cold  Vegetarian  Dried Fruit  Nuts Cakes Baked Fayre    Teatime  British   Scotland   Europe



175g/6oz Butter

175g,6oz Castor Sugar

4 Eggs

50g/2oz Ground Almonds

275g/10oz Plain Flour

1/2 teasp Salt

1 teasp Baking Powder

100g/4oz Currants

100g/4oz Sultanas

100g/4oz Raisins

50g/2oz Candied Mixed Peel, chopped

25g/1oz Split Almonds



1. Preheat the oven to 170C, 325F, Gas mark 3 and grease and line a 20cm/8inch cake tin with greaseproof paper.


2. In a bowl, beat together the butter and sugar until light and fluffy, gradually beat in the eggs and ground almonds then stir in the fruit and peel. Add the baking powder and flour and mix well.


3. Turn into the cake tin, smooth it over with a palette knife then arrange the split almonds on the top. Bake in the oven for 1 1/2 hours. Test whether the cake has cooked all the way through by inserting a skewer into the centre: if it comes out clean the cake is done. Turn onto a wire rack to cool.


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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