Dundee Cake – Scotland’s Signature Christmas Classic - (Signature Cake)

Dundee Cake – Scotland’s Signature Christmas Classic

Introduction: A Cake with a Traveller’s Tale

There are cakes that satisfy, and then there are cakes that speak. The Dundee Cake is one such masterpiece — delicately spiced, beautifully citrusy, and crowned with blanched almonds like a winter wreath. As a former aid worker turned home baker, I’ve wandered from the mountains of Afghanistan to the isles of the Mediterranean, collecting not just recipes but stories — and this cake is steeped in both.

This recipe is especially dear to me. It’s a tribute to my late mother, Mrs. Mary Benedicta DeSouza, whose kitchen was my first school of life. Her Dundee Cake wasn’t just a dessert — it was a tradition, a memory, a season. I share it now from my heart to yours, so that your table too may be filled with warmth, wonder, and the rich scent of spiced fruit cake.

Cuisine: Scottish Christmas Cake

History of the Cuisine

The Dundee Cake hails from the coastal city of Dundee in Scotland. This storied fruit cake first gained fame in the 19th century when the Keiller family — marmalade pioneers — created a cake enriched with their famed Seville orange marmalade. Unlike its denser cousins, Dundee Cake distinguishes itself with a lighter crumb, a vibrant citrusy tang, and a signature topping of concentric blanched almonds.

Often enjoyed during Christmas and Hogmanay (Scottish New Year), this cake became a symbol of festive cheer across the UK and Commonwealth nations. It was favoured for its elegant simplicity — a celebration of quality ingredients and restrained sweetness, often complemented by a dram of whisky.

Ingredients & Quantities

· 175g unsalted butter, softened (plus extra for greasing)

· 175g light brown soft sugar

· 3 medium eggs, lightly beaten

· Zest of ½ lemon, finely grated

· ½ tsp mixed spice

· 200g plain flour

· 1 tsp baking powder

· 50g ground almonds

· 50g coarse Seville orange marmalade (Duke/Kisan recommended)

· 1 tbsp milk

· 400g mixed dried fruit (raisins, sultanas, currants)

· 50g blanched almonds (for decoration)

Preparation Process

1. Prepare the Tin

Preheat oven to 160°C (or 140°C fan). Grease and line a 20.5cm round springform cake tin with parchment paper. Wrap an extra double layer of parchment around the outside and secure with string to prevent over-browning.

2. Cream the Base

Using a hand-held electric whisk, cream the butter and sugar until light and fluffy (approx. 2 minutes). Gradually beat in the eggs, mixing thoroughly after each addition. Add the lemon zest and mixed spice.

3. Combine the Dry Ingredients

Sift the flour and baking powder together. Gently fold into the butter mixture along with the ground almonds using a metal spoon.

4. Add Flavor and Fruit

Loosen the marmalade by stirring. Fold into the batter with milk. Incorporate the mixed dried fruit in two batches, folding gently to distribute evenly.

5. Decorate and Bake

Spoon the batter into the prepared tin and level the surface. Arrange the blanched almonds on top in concentric circles, pointed tips facing inward.

Bake for 1 hour 40 minutes, covering with foil after 1 hour to avoid over-browning. Insert a skewer to test for doneness — it should come out clean.

6. Cool and Serve

Let the cake cool completely in the tin. Once cooled, remove the parchment, slice, and serve.

Nutrition Content (Per Slice, based on 12 slices)

· Energy: 310 kcal

· Protein: 5 g

· Fat: 12 g

· Saturated Fat: 5 g

· Carbohydrates: 46 g

· Sugars: 32 g

· Fibre: 2 g

Pro Variation Tips

· Spirited Swap: Replace whisky with brandy or dry sherry for a gentler, mellow finish.

· Glossy Finish: Warm and sieve 25g of marmalade, then brush over the cooled cake for a traditional sheen.

· Nut Remix: For a twist, substitute almonds with pecans or hazelnuts, or mix for added texture.

· Make-Ahead Magic: This cake stores beautifully. Bake a few days in advance and wrap tightly in parchment and foil to let the flavors mature.

Final Thoughts

This isn’t just a cake — it’s a keepsake. Each slice is laced with memory and meaning, from my mother’s Christmas table in India to quiet winter mornings in faraway lands. Whether you serve it with tea, a dram of whisky, or simply warm company, may this Dundee Cake bring you joy, comfort, and a taste of timeless tradition.

Adios Amigo …..Until next time,
Crumbs-n-Wonders_95
(Where every crumb tells a story)

Originally crafted: January 2021 – Delhi, India
Reimagined for you – The Wayfarer’s Kitchen