Delia Smith Dundee Cake Recipe​

This traditional Delia Smith Dundee Cake is made with butter, golden caster sugar, ground almonds, currants, sultanas, and fresh orange and lemon zest. The result is a light, buttery fruit cake that balances sweet dried fruit with a nutty crunch and a stunning almond top. This recipe creates a perfect centerpiece for afternoon tea or a holiday gathering, making a wonderful treat for the whole family.

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Delia Smith Dundee Cake Ingredients

For the Cake Batter:

• 225g plain flour
• 1 level teaspoon baking powder
• 150g spreadable butter
• 150g golden caster sugar
• 3 large eggs
• 1 dessertspoon milk (optional, if the batter is too dry)
• 2 level tablespoons ground almonds
• Grated zest of 1 orange
• Grated zest of 1 lemon

For the Fruit Filling:

• 175g currants
• 175g sultanas
• 50g glacé cherries, rinsed, dried, and cut into halves
• 50g mixed candied peel, finely chopped

For the Topping:

• 60g whole blanched almonds

How To Make Delia Smith Dundee Cake

1. Sift the dry ingredients: Sift the plain flour and baking powder into a large mixing bowl. Lift the sieve high while doing this to add air to the flour.
2. Mix the batter: Add the butter, caster sugar, and eggs to the bowl. Using an electric hand whisk, mix everything together for about 1 to 2 minutes until you have a smooth consistency. If the batter feels too stiff or dry, mix in a dessertspoon of milk.
3. Fold in the fruit: Carefully fold in the currants, sultanas, cherries, mixed peel, ground almonds, and the orange and lemon zest until they are evenly distributed throughout the dough.
4. Fill the tin: Spoon the mixture into a prepared cake tin (greased and lined). Use the back of a spoon to spread the batter out so it is flat and even.
5. Decorate the top: Carefully arrange the whole blanched almonds in circles on top of the cake. Place them very lightly on the surface; do not press them down, or they will sink and disappear while baking.
6. Bake the cake: Place the tin near the center of the oven. Bake for 1 ¾ hours. The cake is done when the center feels firm and springy to the touch.
7. Cool and store: Allow the cake to cool completely in the tin before removing it.

Recipe Tips

• Rinse the Cherries: Glacé cherries often have a thick syrup coating that makes them sink to the bottom of the cake. Rinsing and drying them thoroughly helps them stay suspended in the batter.
• Don’t Press the Almonds: The batter will rise up around the nuts during baking. If you push the almonds into the raw batter, they will be swallowed up. Just rest them gently on the surface.
• Let it Age: Dundee cake is famous for keeping well. If you can wait, store it in a tin for a few days before cutting it. This allows the flavors of the fruit and citrus zest to mature and deepen.
• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before you start whisking. This helps create an emulsion that traps air, resulting in a lighter cake texture.

What To Serve Dundee Cake

This classic British fruit cake is best served simply. A slice creates the perfect “elevated” snack for Afternoon Tea, served alongside a hot cup of Earl Grey or English Breakfast tea.

For a savory twist, fruit cake pairs surprisingly well with cheese. Try serving a slice with a crumbly Wensleydale or a sharp Cheddar cheese. If you want to serve it as a dessert, a little salted butter spread on a slice is a traditional way to enjoy it.

How To Store Dundee Cake Leftovers

• Store at Room Temperature: This cake is excellent for storage. Keep it in an airtight tin or container at room temperature. It will stay fresh and moist for up to 3 weeks.
• Freeze: You can freeze Dundee cake for up to 3 months. Wrap the fully cooled cake tightly in a double layer of plastic wrap (cling film) and then a layer of foil to prevent freezer burn. Thaw it at room temperature before serving.

Delia Smith Dundee Cake Nutrition Facts

Serving Size: 1 slice (approx. 1/10th of cake)

• Calories: 380 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 180mg
• Total Carbohydrate: 58g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 5g

Frequently Asked Questions

• What size cake tin should I use? For this amount of batter, a deep 7-inch (18cm) or 8-inch (20cm) round cake tin is ideal. Make sure to line the bottom and sides with parchment paper to prevent sticking and burning.
• Why did my fruit sink to the bottom? Fruit usually sinks if the batter is too thin or if the fruit is wet (like the syrup on cherries). Make sure the batter is a “dropping consistency” (it drops reluctantly from a spoon) and that you dry your cherries well.
• Can I use different fruits? Yes, you can adapt the fruit mix to your taste. As long as you keep the total weight of dried fruit roughly the same (about 450g total), you can swap raisins for sultanas or add cranberries.

• What is the oven temperature? Delia usually recommends a preheated oven at 170°C (325°F) or Gas Mark 3 for this type of fruit cake. Keep an eye on it; if the top browns too quickly, cover it loosely with foil for the last 30 minutes.

Try More Recipes:

• Delia Smith Creole Christmas Cake​ Recipe
• Delia Smith Coffee And Walnut Cake​ Recipe
• Delia Smith​ Banana Cake Recipe