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Gluten Free Dundee Fruit Cake Recipe

Dundee cake is a lighter fruit cake perfect for Christmas, Christenings, or just anytime you want to treat your friends and family. To cater for gluten-free guests, simply use gluten-free flour and baking powder.

Customer Rating:
3.5 (2 votes)

Posted by: michael
On:

Cuisine

British

Time

> 2 hrs

Skill Level

Confident

Serves

8

Courses etc.

Baking Sweet
Christmas Recipes

You will need

IngredientAdd
100g or 4oz golden sultanas OR More products
100g or 4oz Orange River sultanas More products
100g or 4oz Vostizza currants More products
100g or 4oz Black Flame Jumbo raisins More products
50g or 2oz chopped mixed candied peel More products
75g or 3oz glace cherries, chopped More products
75g or 3oz ground almonds More products
225g or 8oz butter, at room temperature Available only in our Edinburgh shops More products
225g or 8oz soft light brown sugar More products
finely grated zest of 1 organic lemon More products
3 eggs, beaten

Awaiting stock

 		More products
250g plain unbleached white flour OR More products
250g wholemeal flour OR More products
250g gluten free flour mix More products
1 tsp baking powder OR More products
1 tsp gluten free baking powder

Awaiting stock

 		More products
4 Tbsp sherry or water
50g or 2oz skinned (blanched) almonds More products
25g or 1oz whole almonds, optional More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Pre-heat your oven to 160C or 140C if you have a fan oven. Grease and line a 18cm/7inch round deep cake tin.
  • Mix the dried fruits, mixed candied peel,glace cherries and ground almonds in a bowl, tossing to coat the fruit with ground almonds.
  • Cream the butter, sugar and lemon zest until light and fluffy. Add the eggs gradually, adding a teaspoon of flour with each addition of egg, to prevent the mixture from curdling.
  • Sift the remaining flour and the baking powder together into the dried fruit and ground almond mixture. Stir together, then add the creamed mixture a little at a time, mixing well. Add the sherry or water. Spoon the mixture into the prepared cake tin, make a slight hollow in the centre and level the sides. Arrange the blanched almonds neatly over the surface in radiating circles.
  • Bake in the centre of your oven for 1 1/2 to 2 hours or until a skewer inserted in the centre of the cake comes out clean (start checking after 1 hour).
  • Allow to cool in the cake tin for 10 minutes, then turn out onto a wire rack to cool completely. If you like, you may decorate the cake with whole almonds, arranged in a circle on top of the cake. The cake tastes even better if you can make it one week or so before the event, as the flavours mature with time.

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