Dundee Cake

Dundee Cake

Dundee cake is a traditional Scottish fruit cake made with dried fruit and almonds, with rich flavour.  Some say it was originally created for Mary, Queen of Scots, in the 16th Century.  This is a healthier version with added fruit, wholemeal flour, and no added sugar, making it more nutrient dense and higher in fibre.

Serves:  16.

Dietary: Suitable for vegetarians, milk-free

Contains: Wheat and Gluten (plain and wholemeal flour, baking powder), tree nuts (almonds), eggs, sulphites (apricots, glace cherries, mixed fruit), soya (soya butter)

Preparation time: 40 minutes

Cooking time: 1½ – 1¾ hour


½ cup (100 g) dried apricots
½ cup (50 g) glace cherries, quartered
4/5 cup (100 g) plain flour
3/4 cup (100 g) wholemeal flour
1 tsp baking powder
1 cup (200 g) mixed dried fruit
4/5 cup (200 g) dairy-free butter or soya margarine
Zest from 1 orange
2 Tbsp orange juice
3 large eggs
1/2 cup (90 g) blanched almonds



  1. Preheat the oven to 325oF/170oC/150oC Fan/Gas Mark 3 and line a deep 18 cm cake tin with baking parchment.
  2. Place the apricots in a saucepan and cover them with cold water; bring to a boil and simmer for 10 minutes. Remove from the heat and cool.
  3. Put the quartered cherries in a bowl and cover them with boiling water.
  4. In another bowl, sieve the flour and baking powder, add the mixed dried fruit and stir.
  5. Puree the apricots with their liquid, adding the soya butter and mixing them together.
  6. Beat the eggs into the apricot and soya butter mixture, and add the zest and juice from the orange.
  7. Stir this mixture into the flour and fruit.
  8. Drain the cherries and add them, mixing well.
  9. Transfer the mixture to the cake tin and level off with a spoon before arranging the almonds closely on the top.
  10. Bake for 90 minutes, and check that the cake is cooked by inserting a metal skewer into the middle of the cake; if it comes out clean, it is ready.
  11. Remove from the oven when cooked and leave to cool in the tin until cold.


This recipe has been donated by Clare Atkins, Student Nutritionist



Per serving:
Total calories: 235 kcal
Fat:  13.0 g
Saturated Fat:  2.5 g
Carbohydrate: 23.0 g
Total sugar: 13.0 g
Fibre:  3.4 g
Protein:  4.9 g
Salt:  0.24 g



  • This traditional Scottish cake has been adapted to make it healthier. Half of the flour has been replaced with wholemeal flour, and the conventional butter has been replaced with an unsaturated fat alternative.  There is no added table sugar, and most of the sweetness is within the dried fruit, reducing the risk of dental caries.
  • This delicious and healthy cake is an excellent source of Omega 3 and Omega 6, which are essential for the immune system.
  • The cake is also an excellent source of Vitamin E, vitamin D and B12
  • Vitamin E protects cells from oxidative stress, while vitamin D is essential for calcium absorption and contributes to the maintenance of normal bones. Vitamin B12 contributes to red blood cell formation.
  • It is also a good source of fibre, iron, phosphorus, manganese, and Vitamin A, K, and B vitamins (Niacin and Biotin).



  • Can be adapted for coeliac using gluten-free flour and baking powder.


Consumer tested by Sylwia Szkup, a Student Nutritionist at Atlantic Technological University

Checked by Kathy Lewis, RNut.,


©  2021 The Caroline Walker Trust