Wholemeal Dundee Fruit Cake

Makes 1 cake

This classic fruit cake has a long Scottish pedigree. It typically includes marmalade and is finished with a decorative arrangement of almonds on the top. Dundee Cake makes a good alternative to an iced celebration cake for those who don’t like cherries, marzipan or icing.

Free from Soya
Vegetarian, Wholemeal


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Dundee Fruit Cake

  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 20cm/8" round deep, loose bottom cake tin or insert a baking liner.
  3. Cut a 300mm/12” square of parchment, greaseproof or brown paper, fold the corners to meet in the middle, press to make folded flaps and save for later.
  4. Measure the flour and baking powder into a bowl, stir to combine and sieve into another bowl.
  5. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
  6. Beat in the eggs one at a time.
  7. Sieve the prepared flour into the bowl, and stir.
  8. Add the milk, marmalade and mixed dried fruit, stirring until combined.
  9. Tip the mixture into the prepared tin and smooth the top.

Almond Topping

  1. Press the almonds into the top of the cake in a circular pattern.
  2. Place the prepared paper square over the cake tin with the folded flaps pointing down to loosely cover the tin when it goes into the oven.
  3. Bake for 2-2¼ hours. When a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  4. Allow to cool in the tin before turning out onto a wire rack.
  5. When quite cold, wrap the cake in tin foil and store in a tin for up to 6 weeks.


20cm/8" round deep, loose bottom cake tin, parchment, greaseproof or brown paper and 2 x mixing bowls


150°C, Fan 130°C, 300°F, Gas 2

Cooking time

2-2¼ hours

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