A thoroughly authentic Scottish Dundee Cake recipe! Immediately recognizable by its trademark design of concentrically positioned almonds, this famous orange, raisin and almond cake is one of Scotland’s culinary treasures. Wonderfully flavorful and aromatic, it’s said to be Queen Elizabeth’s favorite cake for tea-time!
Will the REAL Scottish Dundee Cake Stand Up?
Everyone with glacé cherries sit down. Everyone with mixed spice or gingerbread spices have a seat as well. Anyone with whisky, brandy or rum sit down also…
There are endless varieties of Dundee Cake out there and the vast majority are imposters. But that holds true for many old, traditional dishes that someone somewhere decided to alter and over time the original ingredients became mingled with others until the version that became the most common no longer resembled the original version.
Is that always a bad thing? No. Variations on traditional recipes taste perfectly good. They’re just not…traditional. They’re not the real deal.
In the case of Scottish Dundee Cake the vast majority of the recipes out there are really just an English fruit cake with the almonds across the top to make it “look” like a Dundee cake. But the traditional version of Scotland’s prized Dundee cake is something quite different.
What is “Authentic” Scottish Dundee Cake?
Besides the flour, butter, sugar, eggs, baking powder and touch of salt, the only other ingredients in an authentic Dundee cake are raisins and/or sultanas, orange zest, almonds, and Seville marmalade.
That means no other dried fruits or nuts, not glacé cherries, no gingerbread or other spices, and no whiskey, brandy or rum.
What sets Dundee Cake apart from any others is its featured flavor: Orange. And not just any orange, specifically the sweet-bitter Seville orange with its own unique and characteristic flavor. All of the other ingredients serve to support that flavor and not take away from or dilute it.
What we have in a true Dundee cake is a much lighter and delicately flavored cake that showcases that Seville orange flavor along with the added sweetness of raisins and sultanas, and the additional flavor and delightful crunch of almonds. A true Scottish Dundee Cake hasn’t been altered to taste like the mainstream fruit cakes we all know, instead it has a very unique flavor all to its own.
The History of Dundee Cake
There are some varying accounts but food historians believe that the Dundee cake dates back to the 1600’s and is attributed to Mary Queen of Scots (who incidentally is my great+ grandmother on my father’s side. I used to think all of my royal connections made me special until I found out that virtually everybody with European ancestry has royal lines once you get back to a certain point. So depending on how you choose to look at it, that means we’re either all special together or that nobody is special since we’re all…uh…special). In any case, Mary apparently hated glacé cherries (something I inherited from her) and wasn’t fond of the traditional fruit cakes either (same here, unless I’m using homemade candied citrus peel).
So her royal cook made her a cake that simply had raisins/sultanas and almonds in it but also featured a very unique ingredient that would forever set the Dundee cake apart from any other. It featured the subtle but striking flavor of Seville oranges that were being imported into the Scottish port town of Dundee via Spanish merchants sailing up from Spain. The original cake also used Spanish sultanas and almonds. Evidently she liked it because the cook lived to make many more and the cake soon made history.
Fast forward to the 18th century: The Keiller Marmalade Factory in Scotland started making Seville orange marmalade and marketed it in conjunction with the Dundee cake. Ever since then, instead of using Seville orange peel the Dundee cake has been made with Seville orange marmalade. This not only makes Seville oranges more accessible during off season and in other parts of the world, it also contributes the extra sweetness to the otherwise bitter oranges.
Some historians have wondered if it was in fact the Keiller Marmalade Factory who created the first Dundee cake instead of Mary Queen of Scots’ cook. But what we do know for certain is that the credit of using of the Seville orange marmalade goes to Keiller and it may also be that Keiller created the striking and instantly recognizable design of the concentric rings of whole blanched almonds on top of the cake which also add an positively delightful “crunch”.
By the 19th century the Dundee cake became popular throughout the tea rooms of Great Britain and was the dessert of choice for tea-time for both Winston Churchill and Queen Elizabeth II.
Authentic Dundee Cake Recipe
Let’s get started!
Be sure to use Seville orange marmalade for an authentic-tasting Dundee cake. I brought a few jars back with me from our trip to Scotland last year. I’ve seen Mackay’s Dundee Orange Marmalade at World Market, in some large grocery chain stores (e.g., Albertson’s), speciality stores, and you can find Mackay’s Dundee Orange Marmalade on Amazon. You can also find the original Keiller Orange Marmalade on Amazon. Note, there are other brands of Seville orange marmalade, just pick a good one because they are not all of equal quality.
Cream the sugar and butter until pale and fluffy.
Add the eggs, one at a time, along with a teaspoon or so of the flour to prevent curdling.
Add the orange zest and marmalade and beat until combined.
Stir together the flour, baking powder, and salt and almond flour. Add this mixture to the wet mixture and stir gently to combine, being careful not to over-stir.
Add the sultanas and raisins and stir to combine.
Grease and line an 8×3 inch round cake pan (alternatively a 9 inch round cake pan).
Spoon the batter into the prepared cake pan.
Smooth the top of it using wetted fingertips or the back of a wet spoon.
You’ll need roughly 20 whole blanched almonds for the top. See the “note” in the recipe box for directions on how to blanch the almonds (ie, remove the peels).
Preheat the oven to 300 F.
Arrange the almonds on top of the cake in concentric circles. Position the cake on the middle rack of the oven and bake for 100-120 minutes or until a toothpick inserted into the center comes out clean. If the cake browns too quickly cover it with aluminum foil.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy!
For more traditional Scottish recipes be sure to try our:
Authentic Scottish Dundee Cake
Ingredients
- 3/4 cup (175 g) unsalted butter , softened at room temperature
- 1 cup (175 g) firmly packed light brown sugar
- 3 large eggs
- zest of one orange (Seville if you have it)
- 5 tablespoons Seville orange marmalade
- 1 1/2 cups (225 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (40 g) almond flour
- 1 1/4 cups (200 g) golden raisins/sultanas (dried white grapes)
- 1 1/4 cups (200 g) raisins
- 20-25 whole blanched almonds (See Note about blanching almonds yourself)
Instructions
- Grease and line a 8x3 inch round cake pan (alternatively a 9 inch round cake pan). Preheat the oven to 300 degrees F (275 F if using convection).
- Cream the sugar and butter until pale and fluffy. Add the eggs, one at a time, along with a teaspoon or so of the flour to prevent curdling. Add the orange zest and marmalade and beat until combined. Stir together the flour, baking powder, and salt and almond flour. Add this mixture to the wet mixture and stir gently to combine, being careful not to over-stir. Add the sultanas and raisins and stir to combine.
- Spoon the batter into the prepared cake pan and smooth the top of it using wetted fingertips or the back of a wet spoon. Arrange the almonds on top of the cake in concentric circles.Position the cake on the middle rack of the oven and bake for 100-120 minutes or until a toothpick inserted into the center comes out clean. If the cake browns too quickly cover it with aluminum foil. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Kassi says
This sounds delicious. I’m going to resist altering your recipe since you emphasize this is the authentic version. Can’t wait to try it! We need tea time over here in the US.
Kimberly @ The Daring Gourmet says
I agree, Kassi, we really do need tea time! I hope you enjoy this recipe – please let us know how it goes!
Cathryn says
Not sure the weights are correct?
3/4 cup 175g. 1 cup 175g. If you triple it and click on 3X box it still says 175g
Kimberly @ The Daring Gourmet says
Hi Cathryn, the metric weights are added manually so the “2X/3X” feature doesn’t work. You’ll need to pull out a calculator if you want to double or triple the recipe. Sorry for the inconvenience!
Stephen Hewitt says
Hi guys you are supposed to keep the Dundee cake in a cool dry cupboard for at least a month traditionally that is
Collin says
I made this twice in the past 2 weeks. First was for Thanksgiving. Then again as soon as we got home from that travel. I have a request in for another! All 10 people who have had it loved it. Thanks. It’s a simple recipe. Parchment paper is the best option in a 3” pan. I may soak the raisins/sultanas in brandy before baking for the next one.. I think they will mix in better and provide some more moisture. I’m in the desert and we always add a bit more liquid because we usually bake at a bit higher temp.
Collin says
Should have said we bake at a higher temp for altitude (High Desert – 7,000 ft)
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Collin, thank you very much!
Fiona lamb says
How far in advance can I bake this? Thanks!
Kimberly @ The Daring Gourmet says
Hi Fiona, you can make it a day in advance and keep it in a cake tin so that it doesn’t dry out.
Fiona lamb says
Is it possible to freeze this cake?
Kimberly @ The Daring Gourmet says
Hi Fiona, yes, you definitely freeze this. Wrap it well in plastic wrap followed by aluminum foil.
Fiona Lamb says
Sorry one last question because I’m baking this today. I know fruit cake is supposed to be dry but I don’t like dry cake. Just wondering if you ever add milk or something to make the cake more moist or do you think the marmalade is enough?
Kimberly @ The Daring Gourmet says
Hi Fiona, I wouldn’t characterize this as a particularly dry cake. Yes, both the marmalade and the dried fruits add a good amount of moisture. Just be sure to keep the cake well wrapped in plastic wrap or stored in an airtight tin and that will lock the moisture in and keep it from drying out.
Fiona Lamb says
So my cake was ready after 70 minutes. It didn’t rise as much as I expected and when I cut a slice it was a little crumbly BUT it tasted really great and it wasn’t dry!
Kimberly @ The Daring Gourmet says
Thanks for the feedback, Fiona, I’m glad you enjoyed the flavor and that it wasn’t dry!
Tina McGugan says
I’ve now made this recipe a couple dozen times, so obviously we love it. My husband is from Scotland and had asked me to make a Dundee cake several times, but since I hate fruitcake, I resisted. Then I found this recipe and was convinced by the blog that this is not a brandy soaked mess of candied fruit, so I bought some Dundee marmalade, blanched almonds, almond flour, and made it. DELICIOUS! And my husband says this is the real deal!
I cut it into 5-6 sections and freeze. Then he defrosts a hunk of it and eats it in one sitting with a pot of tea. Yikes.
Kimberly @ The Daring Gourmet says
Wonderful, Tina, I’m so glad to hear that! :) Thanks so much for the feedback!
Anonymous says
“with a pot of tea” – love it !
Emmy says
Hi
I want to try to make this cake but my question if I want to make 3x measurements which pan will be good ?? For baking??
Please let me know as I want to bake as soon as possible!
If I will use loaf pan which one is good size for baking??
Thanks
Kimberly @ The Daring Gourmet says
Hi Emmy, if you triple this recipe I don’t think you’ll find a pan big enough, you’ll need to divide the batter up between three separate cake pans.
Debbie says
Hi! Would I be able to use a loaf tin instead of a round tin? Would the cooking time alter? Thanks so much
Kimberly @ The Daring Gourmet says
Hi Debbie, the batter may not all fit into a loaf tin, so you may have some leftover batter. Baking time won’t vary too much but I would check it a bit sooner with a toothpick to make sure.
Farida. says
It tastes good but its not soft as I expected. It turned out to be little hard. Do you think I need to a add some milk?
Kimberly @ The Daring Gourmet says
Hi Farida, I’d need to see it to be able to see it, but Dundee cake is a very firm and fairly dry cake so the texture of your cake is likely as it should be.
Anonymous says
Lovely recipe. Yummy cake. Thanks for sharing
Kate says
I made this for my dad, and for some friends and delivered them as gifts through a tricky time. The reviews were glowing! So I’m making more this weekend!
Thank you so much for sharing a fabulous and clear recipe.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Kate, thank you!
Louisa Williams says
This is the best recipe for Dundee Cake I’ve found. I’ve slowly been adding more and more marmalade over the years but never 5 tablespoons before! The delicious naughtiness!
I hate glacé cherries. And the fruit peel and all that was never in my store cupboard. So the simplicity of these ingredients is perfect. I love almond flour so I’ve used much more than the 35gr and reduced the wheat flour. Just going for broke. Let’s see.
Kimberly @ The Daring Gourmet says
That’s wonderful, Louisa, I’m thrilled you enjoyed it and appreciate the feedback, thank you!
Anonymous says
Thank you for the superb light fruitcake recipe. The clear instructions yield a unique cake that is as beautiful to look at as it is an outstandingly delicious. The tang of marmalade enhances the dried fruit flavors. Keeps well, too.
Enakshi says
Made it last year and soaked currants and raisins in whisky for 2 weeks before baking and then poured whisky into the cake- used a fruity blended scotch called Pigs Nose Whisky (do not use peaty whisky). It was amazing- also used a combination of bitter marmalade and sweeter marmalade.
Kimberly @ The Daring Gourmet says
Thank you, Enakshi, I’m so glad you enjoyed it and appreciate the feedback!
Barbara Hamilton says
How deep is the cake pan, I just want to make sure my pan is deep enough as the pan in the picture looks deeper. Also what did you line the pan with, wax paper or parchment paper? I have ordered the marmalade and oranges and the raisins and cannot wait to make the Dundee cake. Thank you
Kimberly @ The Daring Gourmet says
I Barbara, I used a 8×3 inch round pan but it didn’t come to the top. I lined it parchment paper. Happy baking and please let us know how it goes!
Melissa says
Looks gorgeous. Not sure about the metric to imperial measure. How can 3/4 cup and 1 cup both be 175 grams? 1 cup imperial measure is 8 oz, not 6. 225g is 7.9 oz, or just under 1 cup, not anywhere near 2.5 cups. Not sure how I should be measuring but I need imperial measures. Can you help? Thank you!
Kimberly @ The Daring Gourmet says
Hi Melissa, the measurements are in US customary, not imperial, and the conversions are by weight, not by volume (e.g. 1 cup of lead will weigh a lot more than 1 cup of feathers).
Melissa says
Hi Kim,
Thanks so much. Just want to make sure I understand that the measures are by weight, not by volume. So I don’t need to worry that there are measures of 175g that equal 3/4 cup of butter and 1 cup brown sugar, instead just weigh them out to 175g each? Sorry for being a pest. This is the first time I will be making the cake and want to be sure I understand. Thank you!
Kimberly @ The Daring Gourmet says
Hi Melissa, yes, if you just weigh the ingredients as written you’ll be good to go. Happy baking!
Katalin Huszar says
Hi, I would like to ask you could keep this cake till Christmas? I made today 2 for a gift.
Kimberly @ The Daring Gourmet says
Hi Katalin, no it will not keep that long; it won’t keep any longer than a standard cake. It’s not like a fruit cake made with rum; there’s no alcohol in it to help preserve and extend its shelf life.
mrs paula m garden says
I feed my Dundee Cake with Brandy , a wine glass full once a week and it’ll keep ’til and beyond Christmas, but it will darken the cake. Still scrummy though.
Joanne says
This is what I want to do as a gift for a friend. Do you refrigerate it the whole time? He said he’s used to this with whiskey. Has anyone done this? I assume you poke it with a toothpick and pour in the alcohol, then repeat for several weeks? Thoughts anyone?