Scottish Whisky Dundee Cake

"My grandpa made this cake at Christmas time when I was a kid"
photo by a user photo by a user
Ready In:
1 cake


  • 3 tablespoons whiskey
  • 6 ounces currants
  • 6 ounces sultanas
  • 4 ounces glace cherries
  • 3 ounces mixed candied peel, finely chopped
  • grated rind 1 small orange
  • grated rind 1 small lemon
  • 5 ounces butter, at room temperature
  • 5 ounces soft brown sugar
  • 3 large eggs
  • 8 ounces plain flour
  • 1 teaspoon baking powder
  • 2 tablespoons ground almonds
  • 4 ounces whole blanched almonds
  • 1 miniature bottle single malt Scotch whisky (3 1/2 tablespoons)


  • Begin the night before by weighing the fruit and peel into a bowl and sprinkling it with the 3 tablespoons of whisky. Mix well, cover and leave overnight.
  • Pre-heat the oven to gas mark 3, 325°F (170°C). Put the butter and sugar in a mixing bowl and beat with a wooden spoon until light and fluffy – or use an electric mixer for more speed. Whisk the eggs separately, then, a little at a time, beat them into the creamed butter and sugar. Next, using a large tablespoon, carefully fold in the sifted flour and baking powder. Your mixture needs to be of a soft, dropping consistency so, if it seems too dry, add a dessertspoon of milk.
  • Now, carefully fold in the ground almonds and then the currants, sultanas, cherries, mixed peel and orange and lemon zest. Then spoon the mixture into the prepared cake tin, smoothing it out evenly with the back of the spoon. If you don't intend to ice the cake, arrange the whole blanched almonds in circles on top of the mixture, but do this carefully and lightly; if they are pressed in they will sink during the baking. Place the cake in the centre of the oven and bake for 2-2½ hours or until the centre is firm and springy to the touch.
  • Let the cake cool in the tin for 30 minutes before taking it out to finish cooling on a wire rack. Then 'feed' it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of malt whisky – wrap it in double silicone paper and store it in foil or an airtight container till needed. If you like you can feed it again before icing or eating.

Questions & Replies

  1. What size cake tin and a tube pan or layer pan?


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Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="">
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