Wholemeal Dundee Fruit Cake


  • 150g Doves Farm Organic Fine Plain Wholemeal Flour
  • 1 tsp baking powder
  • 125g butter
  • 125g soft brown sugar
  • 3 eggs
  • 2 tbsp milk
  • 100g marmalade
  • 400g mixed dried fruit
  • oil, for tin
  • 100g blanched almonds


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 paper, 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. Chop the butter into a mixing bowl, add the sugar 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 kitchen foil and store in a tin for up to 6 weeks.