Mary Berry Dundee Cake Recipe

Name: Mary Berry's Dundee Cake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Not specified
Cuisine: British
Ingredients: 175g butter, softened; 175g caster sugar; 3 large eggs; 225g plain flour; 1 tsp baking powder; 450g currants; 175g sultanas; 175g raisins; 50g chopped mixed peel; 50g ground almonds; 1 lemon, grated zest only; 25g whole blanched almonds, for decoration

Delving into the classic charm of the Dundee Cake, a traditional Scottish delight, brings us to the beloved recipe by Mary Berry, a luminary in the world of baking. The Dundee Cake stands out for its rich fruitiness and distinctive decoration of blanched almonds on top, marking it as a festive favorite and a staple of afternoon tea.

Mary Berry's Dundee Cake Recipe: A Rich, Fruity Tradition

Mary Berry's Dundee Cake recipe is an exemplary showcase of traditional baking, combining the tenderness of buttery cake with the zestful punch of citrus and the sweetness of dried fruits. The process involves creaming butter and sugar, enriching with eggs, and folding in flour along with dried fruits, cherries, and almonds, finished with a distinctive almond topping. This cake is celebrated for its moist and crumbly texture, a lighter counterpart to the denser Christmas cake, making it a versatile treat for various occasions.

Cultural or Historical Context

The Dundee Cake has roots deeply embedded in Scottish tradition, often associated with the festive season and celebrated during Christmas. It's also a quintessential element of the British afternoon tea, where its rich, fruity profile complements the leisurely sip of tea. The cake's unique characteristics and decoration with almonds differentiate it from other fruitcakes, embodying a blend of celebration and tradition.

Ingredients for Mary Berry's Dundee Cake

The cake calls for:

Softened butter
Light brown sugar for a moist sweetness
Eggs
Plain flour and baking powder for the base
A mix of dried fruits including sultanas, currants, and raisins
Glace cherries and mixed peel for added sweetness and texture
Ground almonds and the zest of one lemon for a nutty, citrusy undertone
Halved whole almonds for decoration

Preparation Instructions

The preparation begins with preheating the oven and preparing the cake tin, followed by creaming butter, sugar, and marmalade for a smooth base. Eggs are added gradually to the mix, followed by sifted dry ingredients and the fruit mix. The batter is then transferred to the tin, topped with almonds, and baked to perfection. The cake is cooled and can be brushed with syrup for added shine and sweetness.

Storage and Reheating

Mary Berry's Dundee Cake can be stored in a tin for up to 4 to 5 days, ensuring it remains fresh and moist. For longer storage, it can be wrapped in foil and frozen for up to 3 months. When it comes to reheating, the cake can be warmed in the oven or microwave to bring back its delightful texture and warmth.

Nutritional Information

A serving of Dundee Cake offers a balance of energy, with approximate values of 390 kcals, 18g of fat, 6g of protein, and 54g of carbohydrates.

Frequently Asked Questions

What makes Dundee Cake different from other fruitcakes? Dundee Cake is lighter, with a unique almond decoration, compared to the denser, more heavily spiced traditional fruitcake.
Can I freeze Dundee Cake? Yes, it can be frozen for up to three months, wrapped properly to maintain its freshness and flavor.

For a festive occasion or a casual afternoon tea, Mary Berry's Dundee Cake recipe offers a slice of tradition that's both rich in flavor and history.