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mary berry dundee cake recipe uk fruit cake with whole almonds on tops

Mary Berry Dundee Cake Recipe

Rachel
A fruity traditional Scottish cake topped with whole almonds.
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Afternoon Tea, Dessert
Cuisine British
Servings 10
Calories 461 kcal

Equipment

20 cm Springform Cake Tin

Ingredients
  

  • 150 g Butter (softened)
  • 150 g Light Brown Sugar
  • 3 Eggs
  • 250 g Plain Flour
  • 1 tsp Baking Powder
  • 175 g Sultanas
  • 90 g Currants
  • 90 g Raisins
  • 60 g Glace Cherries
  • 60 g Mixed Peel
  • 2 tbsp Ground Almonds
  • 1 Lemon zest
  • 60 g Whole almonds (Halved)

Instructions
 

  • Grease and base line a 20cm springform tin. Preheat the oven to 160℃/140℃fan/Gas 3.
  • Combine the butter, sugar, eggs, flour and baking powder in a bowl and beat well until blended. Stir in the fruit, mixed peel, ground almonds and lemon zest.
  • Transfer the mixture to the tin and level the surface. Arrange the whole almonds in concentric circles on top.
  • Bake in the oven for 1½ hours.
  • Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Store in an airtight container for 1 week before eating.
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Nutrition

Calories: 461kcalCarbohydrates: 73gProtein: 7gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 81mgSodium: 177mgPotassium: 392mgFiber: 3gSugar: 39gVitamin A: 454IUVitamin C: 2mgCalcium: 91mgIron: 3mg
Keyword dundee, whole almonds
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