Dundee Cake

Dundee cake features a lovely pale orange hue and a delightful citrus taste, thanks to orange marmalade being the “secret” ingredient. If you are not a fan of fruitcake, this dessert may change your mind. Instead of candied fruits, Dundee cake includes freshly grated orange zest and orange marmalade, making it less dense with more batter than fruit. The cake has a fine, delicate crumb and is perfect for breakfast, afternoon tea, or as a snack, especially when accompanied by a strong cup of coffee or English breakfast tea. It can also be served during Christmas as an alternative to or alongside traditional fruitcake.

The origins of Dundee cake are uncertain, with some attributing its creation to Mary, Queen of Scots in the 16th century. However, what is known is that James and Janet Keiller from Dundee, Scotland, were among the first to produce marmalade commercially in the late 1700s and also sold Dundee cake. Although the name of the cake was not protected by EU regulations, it is said to have been enjoyed by Queen Elizabeth II and Winston Churchill.

The recipe for Dundee cake includes pantry staples like all-purpose flour, baking powder, and salt, as well as almonds, almond flour, butter, brown sugar, eggs, orange zest, orange marmalade, and golden raisins. The cake is baked at a low temperature for an extended period and traditionally topped with whole blanched almonds. Variations of the cake include using different preserves or jams, adding frosting or icing, or making it boozy by brushing it with a liquor-infused syrup.

Dundee cake can be stored on the counter wrapped in a tea towel or in a sealed cake tin or in the fridge. It can last up to four days on the counter and up to a week in a sealed container. The cake can also be made ahead of time, lasting nicely for a day or two. When serving Dundee cake, a small piece usually suffices, accompanied by coffee, tea, or a splash of liquor, and whipped cream or ice cream on the side.