Dundee Cake

Total Time Prep: 20 min. Bake: 1 hr. 45 min. + cooling
Yield 12 pieces
Test Kitchen Approved
Dundee cake has an appealing pale orange color and a pleasant citrus flavor, thanks to orange marmalade as a "secret" ingredient.

Ingredients

  • 3 cups golden raisins
  • Cold water
  • 2-1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1-1/4 cups packed brown sugar
  • 4 large eggs, room temperature
  • 3/4 cup orange marmalade
  • 1 tablespoon grated orange zest
  • 1 cup blanched almonds

Directions

  1. Place raisins in a small bowl; cover with cold water. Let sit 10 minutes. Drain; discard water. Set raisins aside.
  2. Preheat oven to 275°. Line a 9-in. round high-sided cake or springform pan with parchment paper; grease all sides.
  3. In a small bowl, whisk together flours, baking powder and salt. In a large bowl, cream butter and brown sugar until light and fluffy, 2-3 minutes. Beat in eggs, one at a time, until combined. Stir in orange marmalade, orange zest and soaked raisins until combined. Stir dry ingredients into the wet ingredients until just combined. Transfer to the prepared cake pan; spread into an even layer.
  4. Bake 1 hour; remove from the oven. Place almonds in a decorative pattern on top. Return cake to the oven; bake an additional 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven; let cool 15 minutes. Remove cake from the pan to a wire rack to cool completely.

Nutrition Facts

1 piece: 599 calories, 25g fat (11g saturated fat), 103mg cholesterol, 447mg sodium, 89g carbohydrate (57g sugars, 4g fiber), 10g protein.

Hailing from Scotland, Dundee cake is laced with orange marmalade and raisins and baked at a low temperature for a long period of time. This recipe is fruitcake's simpler cousin. —Suzanne Podhaizer, St. Johnsbury, Vermont
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC