Dundee Cake

This is a typical Scottish cake and I learned today via an e-course.


  • 180g softened butter
  • 90g caster sugar
  • 90g dark brown sugar
  • 115g plan flour
  • 110g self-raising flour
  • 1/2 tsp baking powder
  • 300g dry mixed fruit
  • 1 tbsp of fresh grated ginger
  • 1 orange: juice + zest
  • coconut flakes for decoration
  • 50ml Scotch whiskey (optional)
  • 1 tsp grated nutmeg
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • optional: whiskey butter: 75g softened butter + 75g icing sugar + 1 tbsp whiskey


  • Pre-heat oven at 150C. Grease and line a baking tin 20x30cm aprox
  • Soak the dried fruit with the whiskey, orange juice, orange zest and fresh grated ginger.
  • In a bowl, cream the butter and sugar until light and fluffy
  • Add the eggs one by one to the butter mix. Keep mixing
  • Sift the flour, spices and baking powder on the butter mix. Fold everything with a wooden spoon or spatula.
  • Drain the soaked fruit, reserve the liquid for later! Add the fruit into the dough, folding it.
  • Pour the mixture into the tin and smooth the surface.
  • Bake at 150C for 1h 20-30m aprox. Until golden and springy to touch.
  • While baking, prepare the whiskey butter. Whip the butter and icing sugar. Add the tbsp of whiskey. Whip and done.
  • Once the cake is out of the oven, immediately, brush the top with the liquid leftover (add one tsp of sugar) and then add the coconut flakes.
  • Leave it cool down

It taste a bit like a Christmas pudding but lighter. I liked it!