Scottish Dundee Cake with Almonds and Whisky-Free Glaze
A traditional Scottish fruitcake packed with sultanas, cherries, and almonds, finished with a sweet, shiny glaze. This whisky-free version is perfect for all ages and occasions, offering a rich, buttery flavor with a delightful crunch.
Ingredients
Ingredients
- 1 cup unsalted butter softened at room temperature
- 1 cup granulated sugar
- 4 large eggs lightly beaten
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 cups sultanas or raisins
- 1 cup glacé cherries halved
- 1 cup almonds whole, for topping
- 0.5 cup apricot jam for glaze
- 2 tbsp water for glaze
Notes
Storage: Store the cake in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Make-Ahead: This cake tastes even better after a day or two as the flavors meld. Variations: Substitute sultanas with dried cranberries or add orange zest for a citrus twist. Serve with tea or coffee for a traditional Scottish experience.