Delia Smith Dundee Cake Recipe​​

This classic Dundee cake is a rich, buttery Scottish fruit cake topped with neat rings of whole almonds and finished with a light marmalade glaze. The crumb is close and tender rather than heavy, packed with plump fruit and bright citrus zest. It’s a straightforward, confidence-building bake that rewards a little patience in the oven. Total time is around 2 hours 30 minutes, including cooling.

Ingredients

For the Dundee cake batter

• 225g unsalted butter, softened
• 225g light brown sugar
• 4 large eggs, room temperature
• 225g plain flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 tsp mixed spice (optional, but lovely)
• 75g ground almonds
• Finely grated zest of 1 orange
• 2 tbsp orange marmalade
• 2 tbsp milk

For the fruit

• 450g mixed dried fruit
• 100g glacé cherries, quartered
• 50g chopped candied peel (or use extra orange zest if you prefer)
• 1 tbsp of the measured flour (from above), for tossing with the fruit

For the topping and finish

• 30 to 35 whole blanched almonds
• 1 tbsp marmalade, warmed and sieved (for glazing)

How to Make Delia Smith Dundee Cake Recipe​​

Oven preparation

• Prepare the oven: Preheat to 160°C (140°C fan). Place a shelf in the middle so the cake bakes evenly.
• Line the tin: Grease a 20cm round cake tin and line the base and sides with baking parchment. If your tin is dark or your oven runs hot, add a double layer of parchment around the sides for insulation.

Mixing the cake

• Prep the fruit: Put the mixed dried fruit, glacé cherries and candied peel into a bowl. Toss with 1 tablespoon flour taken from the measured amount to help keep the fruit suspended in the batter.
• Cream butter and sugar: Beat the butter and light brown sugar together until the mixture looks lighter and feels fluffy. This takes 2 to 4 minutes with an electric mixer.
• Add the eggs: Beat in the eggs one at a time. If the mixture starts to look grainy, add a spoonful of flour and keep going.
• Fold in dry ingredients: Gently fold in the remaining flour, baking powder, salt, mixed spice (if using) and ground almonds.
• Add flavour: Fold in the orange zest and 2 tablespoons marmalade. Stir in the milk to make a thick batter that drops slowly from a spoon.
• Fold in the fruit: Add the floured fruit and fold until evenly distributed, scraping the bottom of the bowl so nothing gets left behind.

Baking

• Fill the tin: Spoon the mixture into the prepared tin and level the top with the back of a spoon.
• Add the almond topping: Arrange the whole blanched almonds in neat circles on top, pressing each one in lightly so it stays put.
• Bake: Bake for 1 hour 45 minutes to 2 hours. Start checking at 1 hour 40 minutes. A skewer inserted into the centre should come out clean (a few moist crumbs are fine, wet batter is not).
• Protect the top if needed: If the cake is browning too quickly, loosely cover the top with foil for the final 20 to 30 minutes.

Cooling and finishing

• Cool gently: Leave the cake in the tin for 15 minutes, then turn out onto a wire rack. Peel off the parchment and cool completely before glazing or slicing.
• Glaze: Warm 1 tablespoon marmalade until loose, then sieve if you want a smooth finish. Brush lightly over the top for a glossy, traditional look.

Tips

Why did my fruit sink to the bottom?

Make sure you toss the fruit with a little flour and keep the batter thick. Also, avoid overmixing once the flour goes in, as an overworked batter can lose structure.

How do I stop the top from getting too dark?

Fruit cakes bake for a long time, so gentle heat matters. Bake on the middle shelf, and if the top is colouring early, cover loosely with foil. A parchment collar around the tin also helps.

How can I make the crumb more tender?

Use softened butter, room-temperature eggs, and cream the butter and sugar properly. That first step is what gives you a lighter texture in a cake that is naturally rich.

How do I keep the cake moist for days?

Cool it completely, then wrap tightly in baking parchment and foil before storing. The marmalade glaze also helps slow moisture loss and adds a gentle citrus lift.

Serving Suggestions

• Serve in thin slices with a pot of strong tea or coffee.
• Add a little salted butter on the side for a very traditional feel.
• Pair with a slice of sharp cheddar for a classic fruit cake contrast.
• Dress it up with softly whipped cream and extra orange zest for dessert.

Storage

Room temperature

Wrap well (parchment then foil) and keep in an airtight container for up to 7 days. The flavour often improves after the first day.

Refrigerator

If your kitchen is very warm, refrigerate for up to 2 weeks. Bring slices to room temperature before serving for the best texture.

Freezing

Freeze whole or in slices for up to 3 months. Wrap in parchment and a snug layer of foil, then place in a freezer bag. Thaw overnight at room temperature (still wrapped) to prevent drying out.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 62 g
• Protein: 6 g
• Fat: 18 g
• Saturated fat: 8 g
• Sodium: 160 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Delia Smith Dundee Cake Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: British, ScottishDifficulty: Easy

Servings

12

slices

Prep time

20

minutes

Cooking time

1

hour 

50

minutes

Total time

150

minutes

Calories

430

kcal

2

hours 

10

minutes

A traditional Dundee cake: rich, buttery fruit cake with citrus zest and the signature almond topping, finished with a glossy marmalade glaze.

Ingredients

• 225g unsalted butter, softened

• 225g light brown sugar

• 4 large eggs, room temperature

• 225g plain flour

• 1 tsp baking powder

• 1/2 tsp fine salt

• 1 tsp mixed spice (optional)

• 75g ground almonds

• 450g mixed dried fruit

• 100g glacé cherries, quartered

• 50g chopped candied peel (or extra zest)

• Finely grated zest of 1 orange

• 2 tbsp orange marmalade

• 2 tbsp milk

• 30–35 whole blanched almonds (for topping)

• 1 tbsp marmalade, warmed and sieved (for glaze)

Directions

• Preheat the oven to 160°C (140°C fan). Grease and line a 20cm round cake tin (base and sides).
• Toss mixed fruit, cherries and peel with 1 tablespoon of the flour to help prevent sinking.
• Cream butter and sugar until lighter and fluffy. Beat in eggs one at a time, adding a spoonful of flour if the mixture starts to curdle.
• Fold in remaining flour, baking powder, salt, spice (if using), ground almonds, orange zest and marmalade. Stir in milk to make a thick dropping batter.
• Fold in the floured fruit until evenly distributed, then spoon into the tin and level the top.
• Arrange the whole almonds in concentric circles over the surface, pressing them in lightly.
• Bake for 1 hour 45 minutes to 2 hours, until a skewer comes out clean. If the top browns too quickly, cover loosely with foil for the final 30 minutes.
• Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
• Brush the top with warmed, sieved marmalade for a glossy finish. Slice and serve.

Notes

• Use room-temperature eggs for a smoother batter and better rise.
• For an extra-neat finish, line the sides of the tin with a tall collar of baking parchment.
• The flavour improves after a day: wrap and rest before serving if you can.