How to Make A Holiday Dundee Cake

December 10, 2020. Sunny cold day. Holiday Dundee Cake.

Jump to Recipe

If you want to make a holiday cake, this is definitely the one to try! As far back as I can remember, I’ve always associated a fruit-laden Dundee Cake with year-end holiday, Christmas and even for the Lunar New Year! My mom would start making these brandy soaked goodies weeks ahead. I still can recall the wonderful smell of dried fruits and batter baking in our warm kitchen.

When I was old enough to help, I would be given the task of lining the round baking pans with parchment paper (or back home, we would call it tracing paper). Then, I was promoted to dried fruit sorter, and finally, as a teen, I was allowed to stir in the dried fruits at the right moment. I remember the conversations my parents would have about which brandy (XO vs. VSOP) to use to baste the cakes after they were safely ensconced in layers of foil and paper tucked into one of those ubiquitous large round blue color Butter Cookie Tins that were so popular back then. (In the US, I think we refer to this type of tin as Sewing Kit tins? Lol!)

The best part is, after what felt like an interminable wait, the day arrived when my mom would open the carefully sealed tin and ceremoniously cut up the cake for all to eat. Slices of glorious deliciousness would disappear as quickly as you can say “Merry Christmas”! Yup, it’s that good. If memory serves right, mom would always make several, so there will be enough to go around. Well, at least for a day.

Present Day

I thought this year is as good as any to keep this tradition alive. With Christmas just barely 2 weeks away, I wanted to make this for my family. This version is a nod to mom’s cake, recalling her recipe as well as augmented with the helpful recipe from bbcgoodfood.com where I picked up a few more tips on how to prep the ingredients for a good cake. I decided to use bourbon (yummy American whiskey), since that’s what we have at home. So, maybe this should be called American Holiday Dundee Cake?

This cake doesn’t require any special tools or skills (no fancy shaping or proofing) and as such is relatively easy to put together. It does require some patience and planning. You’ll want to soak the dried fruits a day ahead (in perhaps a Scottish Malt whisky, brandy, bourbon or any dark liquor of choice) to plump them up before baking. The rest of the steps are fairly manageable and after baking the cake, it’s a good idea to wait for at least 2 days – it’ll allow all the lovely flavor to soak and meld.

And the final result is so worth the effort. Maybe, this might become a new favorite with your family? Without further ado, let’s get baking!

Ingredients for Holiday Dundee Cake

These are the ingredients, listed roughly in the order used.

3 cups (500g) dried fruits of choice (I used cranberries, chopped apricots, regular & golden raisins, plus dried plums)
3 Tbsp. (45g) Scottish malt whisky, bourbon, or brandy (I used bourbon)
¾ cup (110g) whole shelled raw almonds
13 Tbsp. (184g) unsalted butter softened
1 cup (180g) light brown sugar
5 Tbsp. good quality chunky marmalade
zest from 1 large orange
3 large eggs
1¾ cup (225g) All purpose flour, and more for dusting fruits
1 tsp baking powder
½ tsp baking soda
1 cup (100g) fine ground almonds (or almond flour)
½ cup (95g) whole maraschino cherry (optional)

You will also need a 9 inch (23 cm) spring form pan, preferably with a detachable bottom, and parchment paper to line the pan.

Night Before

We start off the process the night before by preparing the dried fruits and almonds. This is an easy-peasy step to make sure the fruits will be moist and ready by the time we make the batter.

Measure the dried fruits and place into a medium sized bowl. Next, add in liquor of choice (I used bourbon) and stir to combine. Then, cover and set aside.

• 

• 

• 

Next, pour hot water (doesn’t need to be boiling hot) over raw whole shelled almonds. Let it sit for 5-10 minutes. Then, drain away the water, and pinch off the skins. They should come off easily. Place almonds in colander and set aside to dry.

Making the Cake Batter

Preheat oven to 350°F (180°C). Then, line the baking pan with parchment paper. Set aside.

• 

• 

Tip flour, baking powder and baking soda into a medium bowl. Then, whisk to combine. In a large bowl, cream together softened butter and sugar until light and fluffy. Next, stir in the marmalade and orange zest. Mix well. Then, beat in eggs, one at a time until well combined.

• 

• 

• 

• 

• 

• 

• 

Now, add in the dry ingredients. Slowly scoop and mix in the prepared flour until it is well incorporated into the wet mixture. Repeat with the ground almonds.

• 

• 

• 

• 

• 

Lightly dust the prepared dried fruits with flour. Using a spatula, gently fold the fruits into the batter.

• 

• 

• 

• 

• 

• 

Spoon the fruit cake batter into the prepared lined tin. Optional, if using the cherries, poke them into the batter evenly. Spread out the batter to cover the holes. Smooth out with the back of spatula to create a level surface. Arrange almonds in a concentric pattern, starting from the middle and working to the outer rim of cake.

• 

• 

• 

• 

• 

• 

• 

• 

• 

Baking the Holiday Dundee Cake

When ready, pop the decorated cake mixture into the preheated 350°F (180°C) oven for 40 minutes. Then, lower heat to 320°F (160°C) and bake for another 50 minutes. At this time, check if it is done by inserting a cake tester into the middle of the cake. It should come out clean. If not, let it bake for another 5 to 10 minutes.

Finally, remove from oven and place on wire rack. Leave cake to cool in pan before removing. Wrap in foil and let it rest for a minimal of 2-3 days before consuming. The flavors will have a chance to meld and develop the longer it sits.

• 

• 

• 

• 

• 

Baker’s Notes on Holiday Dundee Cake

1. Lining the pan with parchment will make for easy removal from pan.
2. Lightly dusting the fruits with flour will prevent the fruits from sinking down to the bottom of pan.
3. Traditional Dundee cake usually does not contain cherries, but I like them and think they add a pop of color to the cake, so I’m including them in my cake. 🙂
4. Dip the back of your spatula in some warm water before spreading out the cake batter will create a good level surface for the almonds.
5. For a beautiful shine, you can lightly glaze the cake after removing from the oven with a simple milk syrup. Melt 2 teaspoon of fine sugar with 1 tablespoon of milk. Brush lightly over the cake when the cake is still warm.
6. For a boozier cake, lightly drizzle 2 Tbsp. of liquor (Scottish malt whisky, bourbon or brandy) over the cake before wrapping up in foil. 

The question that is begging to be asked is so how does this compare to a traditional English fruitcake? Well, I find that the Dundee cake tends to be a tad lighter compared to the English cousin. The predominant note of this cake is the orange from the marmalade and zest. Otherwise, they are both very similar, and taste lovely served with a hot cup of coffee or tea.

I was curious about the origin of this cake and found this short read. If you want to learn more about the origins and history =>https://ifood.tv/european/dundee-cake/about

More Fab Flavors:

Love Bourbon? Check out this fabulously quick and tasty Bourbon Pumpkin Pie I made for our Thanksgiving Dinner this year. => How to make Easy Bourbon Pumpkin Pie

In a hurry, but still want to whip out something fabulous for dessert? Check out this beautiful and tasty Apple Flower Tarts => How to Make Petite Apple Flower Tarts

Have you seen this luxurious saffron Chicken Rice? It’ll elevate your regular every day dinner to something special. Saffron is the key => How to Make Luxurious Saffron Chicken Rice (Arroz Con Pollo)!

Looking a fabulously stylish cake to impress? Check out this Carrot and Cardamom Cake from Luis Troyano, a contestant from the Great British Bake Off show. => How to make Luis Troyano’s Carrot & Cardamom Cake