Mary Berry’s Dundee Cake is made with butter, light muscovado sugar, eggs, all-purpose flour, baking powder, sultanas, currants, seedless raisins, glacé cherries, mixed candied citrus peel, almond flour, and lemon zest. This traditional Dundee Cake recipe creates a delicious cake that takes about 1½ hours to bake and can serve up to 8 people.
This Dundee Cake Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Dundee Cake Ingredients
- 10 tbsp (5 oz/140g) butter, softened
- ½ cup plus 1 tbsp (5 oz/150g) light muscovado sugar
- 3 large eggs
- 2¼ cups (9 oz/250g) all-purpose flour
- 1 level tsp baking powder
- 1¼ cups (6 oz/175g) sultanas
- ½ cup (3 oz/75g) currants
- ½ cup (3 oz/75g) seedless raisins
- 2 oz (50g) glacé cherries, halved, rinsed and thoroughly dried
- 2 oz (50g) mixed candied citrus peel, chopped
- 2 level tbsp almond flour
- finely grated zest of 1 large lemon
- ⅔ cup (2 oz/50g) blanched almonds, halved, to decorate
How To Make Mary Berry Dundee Cake
- Preheat the Oven: Preheat your oven to 320°F (Convection 270°F). Grease an 8-inch loose-bottomed or springform tin and line it with nonstick baking paper.
- Mix Ingredients: In a large bowl, combine the butter, sugar, eggs, flour, and baking powder. Beat with an electric mixer until well blended. Stir in the sultanas, currants, raisins, glacé cherries, mixed candied citrus peel, almond flour, and lemon zest.
- Prepare and Bake the Cake: Spoon the mixture into the prepared cake tin and smooth the top. Arrange the halved blanched almonds in circles over the top. Bake for about 1½ hours, or until the cake is a deep golden brown and a skewer inserted into the center comes out clean. If the cake is browning too quickly, cover it with foil halfway through baking.
- Cool the Cake: Leave the cake to cool in the tin for about 20 minutes. Then turn it out, remove the baking paper, and let it cool completely on a wire rack.
Recipe Tips:
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps the ingredients combine smoothly and results in a better texture.
- Avoid Overmixing: Once you add the dry ingredients to the wet ingredients, mix just until combined. Overmixing can make the cake dense.
- Check for Even Baking: If your cake is browning too quickly, cover it with foil halfway through baking to prevent it from burning.
- Use Fresh Fruit: Rinse and thoroughly dry your glacé cherries before adding them to the batter to avoid excess moisture affecting the cake’s texture.
- Cool Completely Before Serving: Let the cake cool completely on a wire rack before serving. This ensures that it sets properly and makes slicing easier.
What To Serve With Dundee Cake?
This delicious Dundee Cake pairs well with a cup of tea, coffee, or hot chocolate. It can also be served alongside fresh fruit, such as apple slices or berries, for a tasty and satisfying treat.
How To Store Leftovers Dundee Cake?
- Refrigerate: Allow the leftovers dundee caketo cool completely. Wrap it in plastic wrap or store it in an airtight container in the fridge for up to a week.
- Freeze: Wrap the leftovers dundee cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw it in the fridge overnight before eating.
Mary Berry Dundee Cake Nutrition Fact
Serving Size: 1 slice (approximately 1/8 of the cake)
- Calories: 390
- Total Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 100mg
- Potassium: 200mg
- Total Carbohydrate: 54g
- Dietary Fiber: 2g
- Sugars: 34g
- Protein: 5g
More Mary Berry Recipe:
- Mary Berry Madeira Cake
- Mary Berry Butterfly Cakes
- Mary Berry Mocha Cake
- Mary Berry Victoria Sandwich
- Mary Berry Vanilla Cheesecake
Mary Berry Dundee Cake
Description
Mary Berry’s Dundee Cake is made with butter, light muscovado sugar, eggs, all-purpose flour, baking powder, sultanas, currants, seedless raisins, glacé cherries, mixed candied citrus peel, almond flour, and lemon zest. This traditional Dundee Cake recipe creates a delicious cake that takes about 1½ hours to bake and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 320°F (Convection 270°F). Grease an 8-inch loose-bottomed or springform tin and line it with nonstick baking paper.
- Mix Ingredients: In a large bowl, combine the butter, sugar, eggs, flour, and baking powder. Beat with an electric mixer until well blended. Stir in the sultanas, currants, raisins, glacé cherries, mixed candied citrus peel, almond flour, and lemon zest.
- Prepare and Bake the Cake: Spoon the mixture into the prepared cake tin and smooth the top. Arrange the halved blanched almonds in circles over the top. Bake for about 1½ hours, or until the cake is a deep golden brown and a skewer inserted into the center comes out clean. If the cake is browning too quickly, cover it with foil halfway through baking.
- Cool the Cake: Leave the cake to cool in the tin for about 20 minutes. Then turn it out, remove the baking paper, and let it cool completely on a wire rack.
Notes
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps the ingredients combine smoothly and results in a better texture.
- Avoid Overmixing: Once you add the dry ingredients to the wet ingredients, mix just until combined. Overmixing can make the cake dense.
- Check for Even Baking: If your cake is browning too quickly, cover it with foil halfway through baking to prevent it from burning.
- Use Fresh Fruit: Rinse and thoroughly dry your glacé cherries before adding them to the batter to avoid excess moisture affecting the cake’s texture.
- Cool Completely Before Serving: Let the cake cool completely on a wire rack before serving. This ensures that it sets properly and makes slicing easier.
Mary Berry Dundee Cake