Mary Berry Dundee Cake Recipe is a classic Scottish fruitcake with a rich, buttery crumb, infused with warm spices and packed with juicy dried fruits. Unlike heavier fruitcakes, this version is light yet moist, making it perfect for tea time or as a special holiday treat. Traditionally topped with blanched almonds in a neat circular pattern, it has a simple yet elegant finish.

What sets Dundee Cake apart is its delicate balance of sweetness and spice, without the dense texture of traditional Christmas fruitcakes. It has a wonderful contrast between the soft interior and the crunchy nut topping. Whether served with a cup of tea or as a festive centerpiece, this timeless bake is a must-try for fruitcake lovers and skeptics alike!

Recipe at a Glance

Here’s a quick overview of the essential details before you start baking:

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Cooling Time: 30 minutes
Total Time: 2 hours 35 minutes
Servings: 8-10
Difficulty Level: Intermediate
Dietary Suitability: Vegetarian, nut-containing

Ingredients You’ll Need

Gather these ingredients to make the perfect Mary Berry Dundee Cake:

For the Cake Batter:

1 cup (225g) unsalted butter, softened
1 cup (200g) caster sugar
4 large eggs
2 ¼ cups (275g) self-raising flour
1 teaspoon mixed spice (or substitute with cinnamon & nutmeg)
¼ teaspoon salt
3 tablespoons milk
1 cup (150g) currants
1 cup (150g) raisins
½ cup (75g) chopped glacé cherries
½ cup (50g) mixed peel
Zest of 1 orange

For the Topping:

30 blanched almonds, arranged in a circular pattern
1 tablespoon apricot jam (for glazing)

Substitutes and Optional Ingredients

Mixed spice alternative: Use a blend of cinnamon, nutmeg, and allspice.
No self-raising flour? Use plain flour with 2 teaspoons of baking powder.
Fruit variation: Swap mixed peel for chopped dried apricots or figs for a unique twist.

Equipment You’ll Need for Mary Berry Dundee Cake

For the best results, have these tools ready:

8-inch (20cm) round cake tin
Parchment paper for lining
Electric mixer or hand whisk
Large mixing bowl
Cooling rack
Small saucepan (for glazing)

How to Make Mary Berry Dundee Cake Step-by-Step

Time needed: 2 hours and 35 minutes

Follow these steps to create a beautifully baked Dundee Cake:

Preheat and prepare
Preheat your oven to 300°F (150°C). Grease and line an 8-inch round cake tin with parchment paper.
Cream butter and sugar
In a large bowl, beat the butter and sugar until light and fluffy.
Add eggs gradually
Beat in the eggs one at a time, mixing well between additions. If the mixture curdles, add a spoonful of flour.
Mix dry ingredients
Sift together the self-raising flour, mixed spice, and salt, then fold it into the batter.
Incorporate fruit and zest
Stir in the milk, dried fruits, mixed peel, and orange zest until evenly distributed.
Transfer to tin
Spoon the batter into the prepared tin and smooth the top with a spatula.
Arrange almonds
Neatly place the blanched almonds in concentric circles on top of the batter.
Bake the cake
Place in the preheated oven and bake for 1 hour 45 minutes, or until a skewer inserted in the center comes out clean.
Cool in tin
Let the cake cool in the tin for 15 minutes before transferring to a wire rack.
Glaze for a glossy finish
Warm the apricot jam in a saucepan and brush it over the cake for a shiny finish.

Step-Specific Tips or Notes

If using unsalted butter, add a pinch more salt for balance.
To prevent fruit from sinking, lightly toss dried fruits in a spoonful of flour before adding them to the batter.
Bake the cake on a lower oven shelf to ensure even baking without over-browning the top.

Nutrition Facts & Dietary Info

Each cake yields 8-10 servings, with the following nutritional breakdown per slice:

Nutrient	Amount per Serving
Calories	380 kcal
Protein	5g
Fat	18g
Carbohydrates	50g
Sugar	30g

This cake is vegetarian but contains nuts and gluten.

Why This Recipe Is a Must-Try

Light yet flavorful. Unlike dense fruitcakes, this has a soft crumb with just the right amount of fruit.
Elegant and festive. The traditional almond topping gives it a beautiful, professional finish.
Great make-ahead option. The flavors deepen over time, making it even more delicious the next day!

Pro Tips for Perfect Mary Berry Dundee Cake

Don’t rush the creaming process. Beating the butter and sugar thoroughly creates a lighter texture.
Bake at a lower temperature. A slow bake prevents the outer crust from burning while the inside remains undercooked.
Let it rest before serving. The cake tastes even better after a day as the flavors meld together.

Fun Variations & Ingredient Swaps

Whisky-infused version: Soak the dried fruit in a tablespoon of whisky for added depth.
Chocolate twist: Replace 2 tablespoons of flour with cocoa powder for a subtle chocolate flavor.
Nut-free alternative: Omit almonds and top with a simple dusting of powdered sugar instead.

Avoid These Common Mistakes

Using cold ingredients. Room-temperature butter and eggs blend more smoothly into the batter.
Overmixing the batter. Fold the flour in gently to avoid a tough texture.
Skipping the parchment lining. This ensures easy removal without sticking.

How to Store & Serve Mary Berry Dundee Cake

Storing

Store in an airtight container at room temperature for up to 5 days.
For longer storage, wrap tightly in plastic wrap and refrigerate for up to 2 weeks.
Freeze individual slices wrapped in foil for up to 3 months.

Serving Suggestions

Serve with a cup of English breakfast tea for a classic pairing.
Enjoy warm with a scoop of vanilla ice cream for a comforting dessert.
Add a drizzle of honey or marmalade for extra sweetness.

Related Recipe: How to make Mary Berry Almond Cake Recipe

Mary Berry Dundee Cake Recipe FAQs

Can I make this cake without nuts?

Yes! Simply leave off the almond topping and opt for a light glaze or a dusting of powdered sugar instead. The flavor will still be rich and delicious.

Why is my Dundee Cake dry?

Overbaking or using too much flour can cause dryness. Make sure to measure ingredients accurately and check the cake towards the end of baking. If needed, brush with extra apricot glaze for moisture.

Can I make this in advance?

Absolutely! Dundee Cake actually tastes better after a day or two as the flavors develop. Store it well-wrapped at room temperature until ready to serve.

Conclusion

Mary Berry Dundee Cake Recipe is a wonderfully spiced, fruit-filled treat that strikes the perfect balance between rich and light. With its signature almond topping and beautifully moist crumb, it’s a fantastic choice for any occasion. Whether you’re a seasoned baker or a first-timer, this foolproof recipe will deliver a beautifully baked cake every time!