Mary Berry Dundee Cake

I’ll be honest, the first time I made this Dundee cake, I didn’t quite get the almond topping right. The blanched almonds sank a bit, and the top looked more like a fruitcake accident than a heritage bake. But I was determined. Dundee cake has that old-school, proper-tea feel—like something your gran would slice just so and serve with strong, milky tea and a knowing look.

It’s dense but never heavy, rich with dried fruits, and just sharp enough from the lemon zest to keep you going back for one more forkful. After three tries (and a minor oven crisis), I finally cracked the version that comes out golden-topped, firm but moist, and keeps brilliantly. Let me show you how I fixed those pesky almonds and nailed the crumb.

WHY THIS ONE WORKS SO WELL

Most Dundee cake recipes toss everything together and hope for the best. But what really makes this Mary Berry version shine is the balance: the fruit is generous but not overwhelming, the almond flour gives a subtle richness without making it claggy, and the lemon zest? Total game-changer. It lifts the whole thing.

The real win, though? Rinsing and drying the glacé cherries. I skipped that once, and they sank like sad little ships. Never again.

INGREDIENTS + WHY THEY MATTER

• Butter (140g) – Gives the cake a rich, tender base. Room temp is key—cold butter doesn’t mix well.
• Light muscovado sugar (150g) – Adds depth. I once tried caster sugar and it lost all its warmth.
• Eggs (3) – Bind everything together. Large eggs work best for the right structure.
• All-purpose flour (250g) – Standard base, but be sure to measure accurately for a balanced crumb.
• Baking powder (1 tsp) – Just enough lift to stop it being too dense.
• Sultanas, currants, raisins (combined 325g) – Classic mix for that fruity, chewy texture.
• Glacé cherries (50g) – Sweet bursts, but rinse and really dry them first.
• Candied citrus peel (50g) – That bitter-sweet edge. Don’t skip it.
• Almond flour (2 tbsp) – Adds moisture and a nutty richness.
• Lemon zest – Brightens the whole bake. Don’t leave it out.
• Blanched almonds (50g) – The Dundee crown! Lay them in circles—gently pressed in.

WANT TO CHANGE IT UP? HERE’S HOW

• Gluten-Free – I swapped in a 1:1 GF flour blend once and it held up well. Just don’t skip the almond flour—it helps the texture.
• No Citrus Peel? – Add more lemon zest or a bit of finely chopped orange zest. The flavour shift is subtle but still lovely.
• Cherry-Free – If glacé cherries aren’t your thing, dried cranberries work in a pinch—but they do change the flavour profile quite a bit.
• Egg-Free? – Haven’t tested a vegan version yet—if you try flax eggs, let me know how it goes!

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Almonds sank to bottom	Pressed too hard or batter too runny	Gently press them in—don’t bury them
Cake dried out at edges	Oven too hot or overbaked	Bake at 320°F and check at 1 hr 15 mins
Fruit clumped or sank	Didn’t toss in flour or cherries too wet	Pat fruit dry + coat in a spoon of flour
Cracked top	Too much batter in too small a tin	Use 8-inch tin and level the top well

HOW TO MAKE MARY BERRY’S DUNDEE CAKE

1. Prep the tin – Grease and line an 8-inch loose-bottom tin. Don’t skip the paper—it saves cleanup.
2. Preheat oven – Set it to 320°F (or 270°F fan).
3. Cream butter + sugar – Beat until light and fluffy.
4. Add eggs – One at a time, mixing well between each.
5. Fold in flour + baking powder – Gently, just until combined.
6. Add fruit + zest – Stir in dried fruit, cherries, citrus peel, almond flour, and lemon zest. Make sure everything’s evenly distributed.
7. Spoon + smooth – Get it all into the tin, level the top with a spatula.
8. Decorate – Arrange halved almonds in neat circles on top. Gently press them in.
9. Bake – 1½ hours, checking after 1 hr 15 mins. Cover with foil if it darkens too fast.
10. Cool – Let sit in the tin for 20 mins, then remove and cool fully on a wire rack.

TIPS FROM MY KITCHEN

• I always toss the fruit in a bit of flour—helps stop it sinking.
• If the top’s getting too brown at 1 hour, I tent it with foil.
• I use a metal tin—not silicone—the bake is much more even.
• Leftover slices? Toast them lightly and serve with a knob of butter. Trust me.

STORAGE + SERVING

• Keeps: Up to 1 week in an airtight tin. Actually tastes better on day two.
• Freezes: Brilliantly. Wrap in foil, freeze up to 3 months. Defrost at room temp.
• Pairs well: A mug of builder’s tea, strong coffee, or even a nip of whisky.
• Serve: Plain is perfect—but a thin smear of marmalade takes it over the top.

FAQS – Real Query Answers

Q: Do I need to soak the fruit?
A: Nope. Mary’s version doesn’t require it—and the moisture balance works just fine without.

Q: Why are my almonds burning on top?
A: Probably too close to the top of the oven. Try moving the tin down a shelf or cover loosely with foil halfway through.

Q: Can I make this in a loaf tin?
A: Technically, yes—but watch the bake time. A loaf tin changes the height and may take longer to cook through.

Q: What’s the difference between this and a fruitcake?
A: Dundee cake is lighter—no booze, fewer spices, and that distinctive almond topping.

Q: Can I make it ahead for Christmas?
A: Absolutely. It keeps well and travels beautifully if you’re gifting it.

Try More Recipes:

• Mary Berry Marmalade Loaf Recipe
• Mary Berry​ Fruit Loaf Recipe
• Mary Berry​ Banana And Honey Cake
• Mary Berry Rainbow Cake