Mary Berry’s Dundee Cake is a traditional Scottish fruitcake that holds a special place in British baking history. It is named after Dundee, a city in Scotland, known for its long association with fruit cakes, especially those made with a distinctive mix of dried fruits and nuts. Unlike the heavy, dense fruitcakes that many people associate with the Christmas season, Dundee Cake is known for its lighter texture, subtle sweetness, and rich, nutty flavor. The signature touch of this cake is the decorative arrangement of blanched almonds on top, which gives it an elegant, rustic appearance.
Mary Berry, a beloved figure in British culinary culture, brings her own twist to this iconic cake. Her version is packed with dried fruits like sultanas, currants, and raisins, balanced with the zestiness of orange or lemon peel. What sets her recipe apart is the use of a little bit of whisky in the mix-an homage to the Scottish roots of the cake. The end result is a moist, flavorful cake that’s perfect for holidays, afternoon teas, or as a celebratory treat for any occasion.
This cake is traditionally served in Scotland during Christmas, New Year, or other festive occasions, and it has a long shelf life, which makes it perfect for preparing in advance. The fruits soak up the flavors over time, making it even more delicious as it ages.
Mary Berry’s Dundee Cake Recipe
Ingredients Needed
To make Mary Berry’s Dundee Cake, you will need the following ingredients:
- Butter (softened) – 225g (8 oz)
- Caster Sugar – 225g (8 oz)
- Self-Raising Flour – 225g (8 oz)
- Ground Almonds – 100g (3.5 oz)
- Eggs – 4 large
- Golden Syrup – 1 tbsp (or honey as an alternative)
- Mixed Dried Fruit – 450g (16 oz), typically a blend of sultanas, raisins, currants, and chopped dried apricots
- Chopped Glace Cherries – 100g (3.5 oz)
- Chopped Candied Peel – 50g (1.8 oz)
- Almonds (for decoration) – 40-50 blanched almonds, arranged in a circular pattern on top
- Baking Powder – 1 tsp (optional if your self-raising flour doesn’t contain it)
- Whisky – 1-2 tbsp (optional, for a Scottish twist)
- Orange Zest – 1 tbsp
- Lemon Zest – 1 tsp
- Salt – A pinch
- Milk (optional) – 1 tbsp (if the mixture seems too thick)
Equipment Needed
To bake Mary Berry’s Dundee Cake, you will need the following equipment:
- 2 x 20cm (8-inch) Round Cake Tins – These are typically used for making the cake, as they provide the perfect size for a traditional Dundee Cake. If you don’t have two, you can bake it in one and then slice it in half.
- Mixing Bowls – A large mixing bowl for the wet ingredients and a smaller bowl for dry ingredients.
- Electric Mixer or Wooden Spoon – An electric mixer makes the mixing process faster and smoother, but a wooden spoon works just as well for stirring.
- Sieve – To sift the flour and any other dry ingredients to ensure they are aerated and lump-free.
- Spatula – For scraping the sides of the bowl to ensure all ingredients are incorporated.
- Baking Paper – For lining the cake tins, preventing the cake from sticking and ensuring easy removal.
- Cooling Rack – To allow the cake to cool evenly and prevent it from becoming soggy at the bottom.
- Pastry Brush – To glaze the cake with a bit of syrup or whisky (optional) once baked, giving it a glossy finish.
Instructions To Make Mary Berry’s Dundee Cake
- Preheat the Oven: Set your oven to 160°C (320°F) if using a fan oven, or 180°C (350°F) for a conventional oven. Grease and line your two 20cm round cake tins with baking paper.
- Prepare the Fruit: In a large bowl, mix together the dried fruit, glace cherries, and candied peel. If you like, you can soak the dried fruit in a bit of whisky or juice for a couple of hours before you start. This adds extra flavor and ensures a moist cake.
- Mix the Wet Ingredients: In a separate large bowl, cream together the softened butter and caster sugar until light and fluffy. This will help incorporate air into the batter and give the cake its desired light texture.
- Add the Eggs: Beat the eggs lightly, and then add them to the butter and sugar mixture, one at a time. If the mixture starts to curdle, add a tablespoon of flour to help bring it back together.
- Sift the Dry Ingredients: Sift the self-raising flour, ground almonds, baking powder, and a pinch of salt together in another bowl. Gradually fold this into the wet ingredients, taking care not to deflate the air bubbles in the mixture.
- Add the Zests and Syrup: Stir in the orange zest, lemon zest, and golden syrup (or honey). These will give the cake its fresh, citrusy aroma.
- Incorporate the Fruit: Gently fold the prepared fruit mixture into the cake batter. Take your time here to ensure the fruit is evenly distributed throughout the cake.
- Fill the Cake Tins: Spoon the batter into the prepared tins, dividing it equally. Smooth the tops with a spatula to level the surface.
- Decorate with Almonds: Carefully arrange the blanched almonds on top in a decorative circular pattern. This step adds both a visual and textural contrast to the rich, fruity cake.
- Bake the Cake: Place the tins in the center of the preheated oven and bake for 45 to 55 minutes. The cake is done when it has a golden brown top, and a skewer inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cakes from the oven and allow them to cool in the tins for about 10 minutes. After that, turn them out onto a wire rack to cool completely.
- Optional Glaze: For a glossy finish, you can lightly brush the top of the cake with a little warm golden syrup or whisky after it’s cooled.
Tips And Tricks
- Soak the Dried Fruit: For an extra burst of flavor and a moister texture, soak the dried fruits in a splash of whisky, brandy, or fruit juice overnight before baking.
- Use Freshly Zested Citrus: The freshness of the orange and lemon zest adds a vibrant touch to the cake, so make sure to zest your citrus fruit just before incorporating it into the batter.
- Adjust the Alcohol: If you’re not keen on using whisky, you can swap it out for orange juice, apple juice, or a non-alcoholic fruit syrup. For a less boozy version, just use a small splash.
- Test for Doneness: Every oven is different, so check your cake at the 45-minute mark. If the top starts to brown too quickly, cover it loosely with a piece of foil and continue baking until the skewer comes out clean.
- Aging the Cake: Like many fruitcakes, this cake improves over time. Store it in an airtight container for up to a week or freeze it for longer storage. It will become richer and more flavorful as the flavors meld.
Mary Berry’s Dundee Cake is a deliciously moist, subtly spiced fruitcake that blends tradition with a modern twist. The inclusion of ground almonds creates a slightly lighter texture compared to traditional fruitcakes, and the beautiful almond topping provides a visual and crunchy contrast. Its versatility allows it to be enjoyed at Christmas, New Year, or any special occasion. With simple ingredients and easy steps, even a novice baker can create this iconic Scottish treat. By following the tips and tricks for a perfect bake, you’ll be rewarded with a stunning cake that will impress anyone lucky enough to taste it. Whether you enjoy it fresh or after it has aged a bit, this cake is sure to be a memorable centerpiece on your dessert table.
Easy Recipe Variations For Mary Berry’s Dundee Cake
Mary Berry’s Dundee Cake is a beloved British classic, known for its rich flavor, fragrant spices, and the signature pattern of almonds that adorn its top. This cake is a perfect blend of fruit, nuts, and a delicate sweetness, making it an ideal choice for afternoon tea or festive occasions. However, there are numerous ways you can add a personal twist to Mary Berry’s traditional Dundee Cake recipe. Whether you’re looking to mix things up with different fruits, add a touch of spice, or make the cake more indulgent, here are some easy variations to try:
1. Fruit Variations
- Dried Fruit Mix: While Mary Berry’s Dundee Cake traditionally uses sultanas, currants, and candied peel, you can easily swap out or add other dried fruits. For a more tropical flavor, try adding dried pineapple, mango, or papaya. These fruits lend a unique sweetness and texture that contrasts beautifully with the rich, dense cake.
- Fresh Fruit Twist: For a more daring take, you can incorporate fresh fruit such as chopped apples or pears. However, be cautious with the moisture these fruits introduce, as it could alter the cake’s texture. A quick tip is to lightly sauté the fresh fruit in butter and sugar before folding it into the batter to reduce excess moisture.
2. Nut Substitutes And Additions
- Hazelnuts or Pecans: While almonds are the signature nut topping, why not swap them out for other crunchy nuts? Hazelnuts or pecans can offer a deeper, earthy flavor that complements the richness of the dried fruits. Consider using crushed nuts in the batter as well to add texture and an extra layer of flavor.
- Macadamia Nuts: For an indulgent touch, macadamia nuts bring a buttery, creamy taste that pairs wonderfully with the dense, fruit-filled cake. Chopping these nuts into smaller pieces and folding them in will give your Dundee Cake a luxurious feel.
3. Spices And Flavors
- Citrus Zest: If you enjoy a more vibrant flavor profile, adding extra citrus zest-such as lemon, orange, or even lime-into the batter will infuse the cake with a refreshing zing that balances out its sweetness.
- Spiced Variations: Mary Berry’s original recipe calls for a subtle hint of nutmeg and cinnamon, but you could amp up the spice factor by adding a pinch of ginger, allspice, or even a dash of cardamom. These spices will deepen the flavor of the cake and make it stand out even more.
4. Alcohol Infusions
- Rum or Whisky: Dundee Cake is often associated with festive seasons, and a splash of rum or whisky can elevate its flavor. A tablespoon or two of dark rum, spiced rum, or even a single malt whisky can be added to the batter to enhance its complexity. If you prefer a non-alcoholic option, you could substitute with orange juice or tea for a similar depth of flavor.
5. Glaze And Topping Variations
- Honey or Maple Syrup Glaze: After baking, a light glaze of honey or maple syrup brushed over the top of the cake can add a glossy finish and extra sweetness. This will also help to keep the almonds in place while adding a gentle caramelized flavor.
- Chocolate Drizzle: For a modern take, you can drizzle melted dark or milk chocolate over the cake after it’s cooled. The rich, bittersweet chocolate pairs wonderfully with the fruitiness of the Dundee Cake and adds a decadent element to the recipe.
With these variations, you can easily personalize Mary Berry’s Dundee Cake to suit your taste or the occasion. Whether you choose to experiment with fruits, nuts, spices, or even glazes, the beauty of this cake lies in its versatility while maintaining its traditional charm.
Storing Leftovers
Dundee Cake, much like most fruitcakes, has a wonderful longevity that makes it a great choice for baking in advance. However, if you find yourself with leftovers (which is often the case, given how delicious this cake is), here’s how you can store it to ensure it stays fresh and moist for as long as possible:
1. Room Temperature Storage
If you plan on eating the cake within a week or two, the best way to store your Dundee Cake is at room temperature. Wrap the cake in a layer of parchment paper or wax paper, then cover it tightly with aluminum foil or place it in an airtight container. This will prevent it from drying out and will help maintain its flavor and texture. Keep the cake in a cool, dry place away from direct sunlight, which can cause it to lose moisture more quickly.
2. Refrigeration For Longer Freshness
If you expect to keep the cake for longer than two weeks, refrigeration is a better option. Wrap the cake in plastic wrap, followed by aluminum foil, and store it in the fridge. The cool temperature helps preserve the moisture and prevents spoilage, particularly if your Dundee Cake contains fresh fruit or alcohol. However, be mindful that refrigeration can sometimes cause cakes to dry out, so ensure it’s tightly sealed.
3. Freezing For Extended Storage
Dundee Cake freezes exceptionally well, so if you have an abundance of leftovers or you’ve made the cake well ahead of time, freezing is an excellent option. To freeze the cake:
- Wrap it in several layers of cling film or plastic wrap, ensuring it is airtight.
- Follow this with a layer of aluminum foil or place the wrapped cake in a freezer-safe bag or container.
- Label the package with the date so you can easily keep track of how long it’s been stored.
- To thaw, simply leave the cake at room temperature for several hours or overnight. Avoid microwaving it, as this can cause the texture to become rubbery.
4. Reviving Leftovers
After storing your Dundee Cake for an extended period, you might notice that the texture has become a bit denser. If you prefer a softer slice, you can lightly heat individual slices in the microwave for 10-15 seconds. Alternatively, a slow reheat in a low oven (about 160°C/320°F) for 10-15 minutes will help soften the cake and release its aromatic flavors.
By following these storage tips, your Dundee Cake will remain fresh and delicious for weeks, or even months, allowing you to savor it over time.
What To Eat With Mary Berry’s Dundee Cake?
Mary Berry’s Dundee Cake is rich, flavorful, and satisfying on its own, but it also pairs beautifully with a variety of foods and drinks. Here are some ideas to complement this iconic cake and elevate your experience:
1. Tea And Coffee
- Classic British Tea: What could be more fitting than pairing your Dundee Cake with a steaming cup of tea? A traditional British tea, like Earl Grey, English Breakfast, or Darjeeling, complements the fruity and nutty flavors of the cake. The mild astringency of black tea helps cut through the cake’s richness, making each bite feel balanced.
- Coffee Pairings: If you’re more of a coffee drinker, a strong espresso or a lightly brewed coffee would pair beautifully. The bitterness of the coffee enhances the sweetness of the cake without overpowering its delicate flavors. For those who enjoy milk-based coffee, a cappuccino or flat white works wonderfully.
2. Cheese And Charcuterie
- Cheese Plate: The dense, fruity texture of Dundee Cake pairs surprisingly well with a cheese board. Try it with a mild cheese like cream cheese, goat cheese, or even a tangy blue cheese for a contrast of flavors. The sweetness of the cake contrasts nicely with the saltiness of the cheese, creating a perfect balance.
- Cured Meats: If you’re looking for a savory touch, serve your Dundee Cake with a few slices of mild charcuterie, such as prosciutto or salami. The richness of the cured meats offsets the sweetness of the cake and creates a more complex, savory-sweet pairing.
3. Fresh Fruits And Whipped Cream
- Fresh Berries: Pairing the cake with fresh fruits like raspberries, strawberries, or blackberries adds a light, refreshing contrast to the cake’s rich, dense texture. The acidity of the berries also helps cut through the cake’s sweetness.
- Whipped Cream or Clotted Cream: If you want to go all out, serve the cake with a dollop of whipped cream or clotted cream. The creamy, buttery texture of clotted cream, in particular, adds a luxurious touch and enhances the cake’s flavor profile.
4. Wine Or Champagne
- Fortified Wines: If you’re serving your Dundee Cake at a celebration or special occasion, consider pairing it with a glass of fortified wine like sherry, Madeira, or port. These wines have enough body and sweetness to complement the rich fruitiness of the cake without being overpowering.
- Champagne: For a sparkling twist, a dry Champagne or sparkling wine works exceptionally well with Dundee Cake. The effervescence helps cleanse the palate between bites, making it an elegant choice for any occasion.
Conclusion
Mary Berry’s Dundee Cake is a timeless classic that holds a special place in British baking tradition. Whether you’re enjoying it as a snack with tea, sharing it with loved ones during a festive celebration, or experimenting with your own variations, it offers a rich, flavorful experience that is hard to beat. The cake’s versatility, from fruit and nut additions to glaze variations, makes it perfect for customizing to your own taste.
FAQs
What Ingredients Are Needed For Mary Berry’s Dundee Cake?
Mary Berry’s Dundee cake requires a blend of simple, traditional ingredients. You’ll need unsalted butter, caster sugar, eggs, self-raising flour, ground almonds, candied peel, sultanas, currants, glacé cherries, almonds for decoration, and a splash of brandy or orange juice. The combination of fruits and almonds gives the cake its signature rich, fruity flavor.
How Do You Make Mary Berry’s Dundee Cake?
To make Mary Berry’s Dundee cake, start by creaming the butter and sugar together until light and fluffy. Add eggs one at a time, beating well between each addition. Fold in the flour, ground almonds, and brandy or orange juice, then stir in the dried fruits and candied peel. Pour the mixture into a lined baking tin and decorate the top with a circle of whole almonds. Bake at a low temperature (around 160°C or 140°C fan) for about 1.5 to 2 hours, or until a skewer inserted comes out clean. Allow it to cool completely before slicing.
Can You Freeze Mary Berry’s Dundee Cake?
Yes, Mary Berry’s Dundee cake freezes very well. Once the cake has completely cooled, wrap it tightly in plastic wrap or foil, and then place it in an airtight container or freezer bag. It can be frozen for up to three months. To defrost, simply leave it at room temperature for a few hours. It’s a great option if you want to prepare ahead for special occasions.
