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Fruit Cake Dundee


  • 1 cup currants
  • 1 cup raisins
  • ¾ cup mixed glazed fruit
  • ½ cup glazed cherries
  • 1 cup butter, room temperature
  • 1½ cups brown sugar
  • 4 eggs
  • 2 cups all purpose unbleached flour
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lemon rind
  • 1 teaspoon baking powder
  • ¾ cup whole blanched almonds
  • 2 tablespoon corn syrup
  • ½ cup Scotch Whisky or Canadian Rye


  • Preheat the oven to 300̊ F.
  • Line the bottom and sides of an 8″ springform pan or similar straight sided cake pan with parchment paper.
  • Cream the butter and sugar in a mixer for about 3 or 4 minutes.
  • Add the eggs, one at a time and beat each egg until well blended.
  • Sift together the flour with baking powder.
  • Add to the butter mixture and mix well.
  • Add the currants, raisins, glazed fruit and rind. Mix until the pieces are coated and do not stick to each other.
  • Pour the batter into the lined cake pan and level and smooth the top.
  • At the outer edge of the cake pan, start a circle of blanched whole almonds with the long dimension toward the center. Make as many concentric rings of almonds as will fit the top of the cake.
  • Press the almonds into the batter slightly to ensure they stay put.
  • Bake the cake for 2 hours or until top is golden brown and a cake tester comes out clean.
  • Let the cake cool for 5 minutes on a rack and then gently remove the cake from the pan and replace the cake on the rack.
  • Brush the corn syrup over the top. If the syrup is too thick, you may want to gently warm it.
  • When the cake has cooled completely it can be wrapped in cheesecloth or an old cotton tea towel that has been thoroughly washed.
  • The cake can then be drizzled with the whisky.
  • Wrap the cloth covered cake tightly in either tin foil or a sturdy plastic bag.
  • The cake can then be stored indefinitely and it will improve with aging. You may want to add a second dose of whisky after a couple of weeks.