- Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.
- 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.
- 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.
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 456 calories; 21.5 62.6 7.1 103 179 Full nutrition
ReviewsRead all reviews 6
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...
An excellent cake, packed with fruit and bursting with flavour! I have never made a nicer Dundee Cake. 5 out of 5!!
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 didn't make any changes to the recipe, it turned out amazing! The crumb is very light and the cake is not too sweet, which is just the way we love it.