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Mary Berry Dundee Cake

Mary Berry Dundee Cake recipe
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A classic Scottish fruit cake with a moist, dense crumb packed with mixed dried fruit and bright citrus zests. Topped with flaked almonds for a crunchy contrast, it’s perfect for afternoon tea or holiday gatherings.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground mixed spice (or substitute with 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1/8 tsp ground allspice)
  • 1/2 cup (60g) ground almonds (almond flour)
  • 1 1/2 cups (225g) mixed dried fruit (a blend of currants, sultanas, and chopped candied orange peel)
  • Zest of 1 medium orange, finely grated
  • Zest of 1 medium lemon, finely grated
  • 2 tablespoons brandy or whole milk
  • 2 tablespoons flaked almonds, for topping

Instructions

  1. Preheat the oven to 325°F / 160°C. Grease and line a 6-inch round cake pan with parchment paper, leaving an overhang on all sides. This ensures easy removal after baking and prevents the cake from sticking to the pan.
  2. In a large bowl, using an electric mixer on medium speed, beat the softened butter and granulated sugar together for 3-4 minutes until pale, fluffy, and nearly doubled in volume. Creaming incorporates air, which is essential for a light cake texture; avoid under-beating as it can result in a dense cake.
  3. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract. Adding eggs gradually prevents the mixture from curdling, which can break the emulsion and affect the cake’s rise.
  4. In a separate bowl, sift together the all-purpose flour, baking powder, kosher salt, and ground mixed spice. Sifting aerates the flour and ensures even distribution of leavening agents for a uniform crumb.
  5. Gradually fold the sifted dry ingredients and ground almonds into the creamed mixture using a spatula, mixing until just combined with no dry streaks. Overmixing can develop gluten, leading to a tough cake; stop as soon as the batter is homogeneous.
  6. Gently fold in the mixed dried fruit, orange zest, and lemon zest until evenly distributed. The citrus zests add bright, aromatic notes that balance the sweetness of the fruit, enhancing the overall flavor profile.
  7. Stir in the brandy or whole milk to loosen the batter to a dropping consistency—it should fall slowly from a spoon when lifted. This adjusts the batter’s moisture content, ensuring a moist cake that bakes evenly without becoming dry.
  8. Spoon the batter into the prepared pan, smoothing the top with a spatula. Scatter the flaked almonds evenly over the surface. The almonds will toast during baking, adding a crunchy texture and visual appeal to the finished cake.
  9. Place the pan in the preheated oven and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown and firm to the touch. Baking at a lower temperature prevents the fruit from burning while allowing the center to cook through.
  10. Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, carefully lift the cake out and transfer it to the rack to cool completely. Cooling in the pan initially prevents the cake from collapsing due to sudden temperature changes.
  11. Once completely cool, if desired, brush the top with a tablespoon of warmed apricot jam for a traditional glossy finish. This optional step adds a subtle sweetness and helps preserve moisture.
  12. For storage, wrap the cooled cake in parchment paper and place in an airtight container. It can be kept at room temperature for up to 1 week or frozen for up to 3 months. Thaw at room temperature before serving.

Notes

Store the cake in an airtight container at room temperature for up to 1 week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months; thaw at room temperature before serving. To refresh, warm slices in a 300°F / 150°C oven for 5-10 minutes.

Nutrition

Keywords: Mary Berry Dundee cake, Dundee cake recipe, Scottish fruit cake, traditional British baking, almond topped cake, dried fruit cake, holiday baking, afternoon tea cake, moist fruit cake, easy cake recipe

Find it online: https://britishrecipes.uk/mary-berry-dundee-cake/