Fruit Cake~Dundee Cake

Merry Christmas to All!!
At our home, every Christmas mom buys a Dundee Cake from the Monginis Bakery. Rich and delicious, it is one of my favourite cakes. I got this recipe from a book my sis in law gifted me and I have been waiting ever since to try it. I was a little apprehensive, as I always am when trying a new recipe, especially one that uses so many ingredients.  But, it was well worth the effort and I couldn't have been more satisfied.  

175gm butter
175gm light brown sugar
3 eggs
225gm all-purpose flour
10ml( 2tsp ) baking powder
5ml( 1tsp ) ground cinnamon
2.5ml( 1/2tsp ) ground cloves
1.5ml( 1/4tsp ) freshly grated nutmeg
200gm sultanas( golden raisins )
150gm raisins
150gm candied cherries, chopped
100gm chopped mixed( candied ) peel
50gm chopped blanched almonds
grated rind of one lemon
30ml( 2tbsp ) brandy
115gm whole blanched almonds, to decorate

Preheat the oven to 325˚F/160˚C. Grease an 8" round deep cake tin and line with baking parchment.
Sift together flour, baking powder and spices.
Take the nutmeg, sultanas, raisins, cherries, candied peels, almonds, lemon rind and brandy in a bowl and mix well.

Cream the butter and sugar till pale and light. Add the eggs, one at a time, beating well after each addition.
Fold the flour mixture into the egg mixture alternately with the fruit mixture until evenly combined. Transfer to the cake tin. Smooth the surface, then make a small dip in the center so that the cake does not rise to a point.
Decorate the top of the cake by pressing the blanched almonds in decreasing circles over the entire surface.


Bake for 2-2 1/4 hrs in the middle rack, or until a skewer inserted in the center of the cake comes out clean.
Leave to cool in the tin for 30 minutes then transfer to a wire rack to cool completely.
Cut out a thick slice and ENJOY...

It is important to use a deep pan. Since I did not have one, I used a spring form pan.
It is best to allow the cake to rest for a while. I wrapped mine in foil and left it overnight before slicing.
Use a sharp knife as it is a little difficult to cut the cake because of all the fruits.


  1. That's one great look cake Poornima. I made a similar fruitcake too. I'm thinking of the righ egg substitute to use in this particular recipe. Looks awesome.


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