I’ve made these individual Dundee cakes to mark a very special day, the 21st of April, when the Queen celebrated her 93rd birthday. This is one of her favourite cakes. She orders Dundee cakes to take with her when she is travelling. The Queen gets her Dundee cakes from Fisher & Donaldson @ fisheranddonaldson.com. I’ve made my own version of the Dundee cake, as similar as a genuine recipe as I could.
For my individual Dundee cakes I’ve used less sugar than most recipes ask for. There are so many dried fruits, that I didn’t find the need for a sweeter cake batter. In addition, I’ve switched the butter for vegetable spread. The recipe asks for marmalade and I found a citrus marmalade with three types of fruits (oranges, lemons, and grapefruit) with the fruit content being more than 50%. The taste was delicious and they were a better option, health wise.
I used two cupcake trays for my cakes and it was enough batter for 11. If your cupcake trays are slightly smaller or bigger, you might end up with 12 or 10.
Ingredients for 11 individual Dundee Cakes:
– 225g self-raising flour
– 175g vegetable spread
– 100g demerara sugar
– 100g marmalade
– 400g mixed dried fruits
– 1 tsp cinnamon
– 3 medium free-range eggs
– 25g ground almonds
– 75g cherries glace and a few extra for decoration
– 2 spoons of Scottish whisky
– 150g blanched almonds
Preheat the oven to 150C.
Put the vegetable spread in the bowl of the food processor and beat it with the sugar until is incorporated. It will take about 2 minutes. Add the marmalade and mix. Add the eggs, one at a time, and mix until they are incorporated as well. Tip in the flour, the ground almonds, and the cinnamon, the whisky, and continue to mix the batter until all the ingredients are incorporated.
Now add the dried fruits, cut in small pieces and the cherries, cut in two or four, depending how big you’d like them to be. Using a spoon or silicone spatula fold in the fruits into the cake batter. Spray oil on the cupcake trays and spoon in the cake mixture. Press the batter into the moulds and smooth the surface. Now is time to arrange blanched almonds on top. You can add a cherry glace in the middle to create a flower or add two more blanched almonds. I’ve made both designs and both look very nice.
Put the baking tray in the oven and bake for a bit over an hour. I baked mine for 1 hour and 5 minutes. You can test to see if the cake is baked by inserting a skewer into the centre. If the skewer comes out clean, then the cake is baked.
Transfer the cakes on a cooling rack and leave them to cool completely.
Have you ever made Dundee cake?