Dundee Cake Recipe


The recipe, from Jill Rose of Chiboust, to go along with our holiday enteratining story. See the other recipes and watch chefs demo their recipes by clicking here: lohud.com/holidaydishes.

Dundee Cake

Dundee Cake

By Jill Rose of Chiboust in Tarrytown


  • 1 cup whole almonds
  • 1/2 cup plus 1 tablespoon (140 grams) dried currants
  • About 2 tablespoons (30 grams) dark rum
  • 2 cups (180 grams) cake flour
  • 1/2 teaspoon (2 grams) baking powder
  • 1/8 teaspoon salt
  • Scant 1/2 cup (20 grams) almond paste
  • 2 sticks (1/2 pound or 250 grams) butter, softened
  • 1/3 cup (75 grams) sugar
  • 1/4 cup molasses
  • 3 large eggs (140 grams)
  • 2 tablespoons (30 grams) apricot jam
  • 2 tablespoons (30 grams) candied orange peel dice
  • 1/2 cup (125 grams) mostarda di frutta
  • 1/2 cup (125 grams) candied mixed melon, diced
  • 1/4 cup melted butter


  1. Soak currants in enough rum to cover (about 2 tablespoons) overnight.
  2. Preheat oven to 275 degrees.
  3. Place almonds in a bowl and cover with boiling water. Allow them to soak for about 5 minutes, then drain. Butter and flour a 8-inch round cake pan.
  4. In medium bowl, sift together flour, baking powder and salt. Set aside.
  5. Beat almond paste to soften, then add butter, sugar and molasses and beat until light and creamy.
  6. Add eggs, one at a time, incorporating well after each addition. Mix in apricot jam. Scrape down the sides of the bowl.
  7. In two additions, add the sifted flour mixture. Beat until just incorporated. Fold in the currants, candied orange peel, mustard di fruta and candied melon.
  8. Pour batter into pan. Arrange almonds in concentric circles around the top of the batter. Do not press too hard or they will disappear while baking.
  9. Bake for about 1 hour until a toothpick comes out clean. After the cake has cooled, brush the top of the cake and the almonds with melted butter.


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

1 Comment

  1. I wonder if there is anything that could be used in place of the mostarda… It is not impossible to find it (Amazon.com has some), but quite expensive. Any suggestion?

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