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Makes 1 cake


8 oz. saltless butter, softened
1 tbsp. Barbadan golden rum
7 oz. white sugar
4 eggs, beaten
8 oz. all-purpose flour, sifted
1 tsp. baking powder, sifted
3 tbsp. cornstarch
8 oz. golden raisins
8 oz. dried currants
4 oz. mixed dried peel
4 oz. toasted slivered almonds
2 oz. glace cherries, halved
2 tsp. orange rind, grated
1 tbsp. fresh orange juice
1 1/2 oz. almonds slices


Preheat oven to 300 F (150 C). Using a food processor, add butter, rum, sugar and eggs. Beat well. Add flour, cornstarch and baking powder. Blend well. Put rum mixture into a bowl. Fold in golden raisins, currants, mixed peel, slivered almonds, cherry halves, orange rind and orange juice. Spoon cake mixture into an 8 inch round springform cake pan. Decorate top of cake with almond slices. Bake for 3 hours. Allow to cool in pan and then cool on wire rack. Serve cold with a cup of tea or coffee.