Dundee cake
- Published: 30 Oct 20
- Updated: 18 Mar 24
A Dundee cake makes a lighter take on the traditional Christmas cake. It’s a less rich, crumblier alternative to the hefty traditional Christmas cake. To make it more indulgent (it is Christmas, after all), Debbie Major has added glacé cherries too.
Note: You’ll need to soak the dried fruit the night before you intend to bake.
If only a classic cake will do, try Mary Berry’s faultless rich fruit Christmas cake recipe.
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Serves 12 -
Hands on time 20 minutes, oven time 2 hours, plus overnight soaking, cooling and 5 days feeding
Nutrition
- Calories
- 452kcals
- Fat
- 19.4g (7.7g saturated)
- Protein
- 8.1g protein
- Carbohydrates
- 56.1g (33.3g sugars)
- Fibre
- 2.1g
- Salt
- 0.5g
delicious. tips
Soaking the dried fruit overnight plumps them up and also ensures your cake mixture doesn’t become overly wet, which would cause the fruit to sink during cooking.
Adding a little flour with the second and third egg helps prevent the cake mixture splitting during mixing.
The cake is in the oven for a long time. As well as protecting the underside and outside of the tin with folded newspaper, you might need to cover the top loosely with folded foil once it has a good colour.
Ovens vary so check the cake 10-15 minutes before the end of cooking, piercing in the centre with a skewer. It might take slightly less or more time to bake than stated. You want the cake to be cooked all the way through, but not for so long that it overcooks and dries out.
The cake tastes best with 3 weeks of maturing but it’s also good straightaway. It will keep for up to 6 weeks.