Victorian Dundee Cake

Victorian Dundee Cake is a traditional Scottish recipe for a classic rich fruit cake decorated with almonds; this version being a Victorian original. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Victorian Dundee Cake.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Baking Recipes Cake Recipes British Recipes English Recipes

Victorian Dundee Cake is a traditional Scottish recipe for a classic Victorian version of the traditional Scottish rich fruit cake decorated with almonds. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Victorian Dundee Cake.

The Dundee cake is a traditional Scottish rich fruit cake, originating in the City of Dundee. I have other recipes for this cake on this site, however, I am very pleased to be able to present this traditional Victorian version of the cake here.

Ingredients:

180g butter
180g caster sugar
4 small eggs
30g ground almonds
240g sultanas
240g currants
90g mixed peel, chopped
90g glacé cherries, halved
juice of 1/2 lemon
freshly-grated zest of 1/2 lemon
240g flour
1 tsp baking powder
20g split almonds
heavily-sweetened milk to glaze

Method:

Cream together the butter and sugar until pale and fluffy then add the eggs one at a time (along with 1/2 tsp flour), beating thoroughly after each addition. Next beat in the ground almonds, followed by the sultanas, currants, mixed peel, cherries, lemon zest and lemon juice.

Sift the remaining flour with the baking powder and stir into the batter. Turn the mixture into a greased and lined cake tin and transfer to an oven pre-heated to 180°C. Bake for about 50 minutes then remove from the oven and arrange the split almonds over the top in concentric circles. Return to the oven and bake for about a further 50 minutes. About 10 minutes before the cake is done remove from the oven and brush with the sweetened milk. Return to the oven and finish cooking.

Allow to cool on a wire rack, cover in greaseproof paper and foil then place in an air-tight tin. Set aside to mature for at least 1 weeks before decorating and serving.

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