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–+ servings

Dundee Cake (Caribbean Style)

5 from 1 vote
A lighter fruit cake with Scottish roots, given a Caribbean flair with rum and tropical fruits. Perfect for Christmas or anytime you want fruit cake without going full black cake.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting time 2 hours 20 minutes
Total Time 3 hours 55 minutes
Servings: 12
Course: Dessert
Cuisine: Caribbean
Calories: 672
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the batter:
  • 1 cup Butter unsalted, room temp (8 oz.)
  • 1 cup Granulated sugar 8 oz.
  • 4 Large eggs
  • 2 ½ cups All-purpose flour
  • 2 teaspoons Baking powder
  • ½ teaspoons Salt
  • 1 teaspoons Vanilla extract
  • 2 tablespoons Dark rum/whiskey or milk if preferred
For the fruits and nuts:
  • 3/4 - 1 cup Seedless raisins
  • 3/4 - 1 cup Sultanas
  • 3/4 - 1 cup Currants
  • 1/3 cup Chopped cherries red + green
  • 1/3 cup Mixed peel
  • 1/3 cup Chopped walnuts
For topping:
  • 1/2 cup Blanched split almonds for decoration

Equipment

Method
 

  1. Preheat oven to 325°F. Grease and line a 9-inch round pan with parchment paper.
  2. Cream butter and sugar together until light and fluffy. For about 5 minutes.
  3. Beat in eggs one at a time, mixing well after each addition.
  4. Sift together flour, baking powder, and salt.
  5. In a separate bowl, combine all the fruits and chopped walnuts. Coat them thoroughly with about ¾ cup of the flour mixture.
  6. Fold the remaining flour into the creamed butter mixture along with the vanilla and rum (or milk).
  7. Gently fold in the floured fruits and nuts until evenly combined.
  8. Pour batter into prepared pan. Smooth the top and decorate with walnuts. I just scattered all over the top.
  9. Bake for 50 mins to 1 hour. Start checking at 45 minutes. If the cake browns too quickly, lower the oven temperature to 275°F–300°F after the first 20 minutes.
  10. Let the cake cool in the pan for 10 minutes, then remove spring from around pan andd leave to cool completely.
  11. Once cooled, wrap in foil and let sit for 2 days if possible.

Nutrition

Calories: 672kcal

Notes

I used the full cup of each fruit. If you want fewer fruits, use 3/4 cup of each.
Storage: Wrap well and store in an airtight container. This cake freezes beautifully, and the flavor deepens as it sits.

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