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Dundee Cake

"This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite."
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servings 456 cals
Original recipe yields 12 servings (1 cake)

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  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 456 calories; 21.5 g fat; 62.6 g carbohydrates; 7.1 g protein; 103 mg cholesterol; 179 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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...

Excellent!!!! I added almond flour and put less all purpose flour. And I didn't have candied cherries but I did have.... candied ginger!!! ... and it was fantastic! Sooo good I will do it again!