The “Dundee Cake,” from The European Cake Cookbook, by Tatyana Nesteruk, is my featured cake for this month’s Cake Slice Bakers. It’s a fruitcake named after the Scottish city of Dundee and its infamous orange marmalade from the 1700s, when this city was also importing lots of Spanish almonds and raisins.

Dundee Cake
The European Cake Cookbook

¾ cup brandy
1 cup golden raisins
½ cup dried cranberries
½ cup dried blueberries
½ cup diced candied orange peel
1 cup unsalted butter, softened
½ cup sugar
½ cup brown sugar
1 tsp. vanilla
5 eggs
1½ cups all-purpose flour
1 cup almond flour
3 tsp. baking powder
¼ tsp. salt
Zest from 1 orange
1 cup blanched almonds
1/3 cup orange marmalade
Candied orange slices, for garnish

Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

In a small bowl, combine the brandy, raisins, cranberries, blueberries and orange peel. Let this mixture stand while preparing the cake batter, stirring every 5 minutes.

In a large mixing bowl, cream together the softened butter, sugars and vanilla on high speed for 2 minutes, until fluffy. Add the eggs, one at a time, mixing well after each addition. In a separate bowl, combine the dry ingredients: flour, almond flour, baking powder, cinnamon and salt. Sift the dry ingredients into the cake batter, then mix just until the flour is well incorporated.

Drain the berries and fruit, reserving any remaining brandy. Fold the fruit into the cake batter, along with the orange zest. Transfer the batter into the prepared cake pan and level the top with an offset spatula. Add the blanched almonds on top, arranging them in rings.

Bake the cake in the preheated oven for 1 hour.

Meanwhile, combine the orange marmalade and remaining brandy. After baking for 1 hour, brush the top of the cake with this mixture using a pastry brush. Return the cake to the oven and continue to bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and glaze again. Allow the cake to cool completely before garnishing with orange slices and serving.

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I had fun gathering all the dried fruits for this recipe. And I felt clever to reserve the fruit-soaking brandy for brushing on the cake later.

After baking for one long hour, I made sure to brush the cake generously with the orange marmalade and reserved brandy. Smell that brandy and orange zest as the cake bakes for another 20 minutes. Yum.

The cake soaked up even more glaze after it was done baking. And after cooling, it released easily from the pan. Hooray!

I even candied some orange slices. Here’s how: I boiled a simple syrup of equal parts sugar and water, then simmered orange slices in the pot for 20 minutes. Sticky and sweet.

This cake’s texture was ideal: not too dense and not too flaky. The fruits were plumped and pleasant—a real treat. The crunches of almond were even nice (not just for show). And the candied orange slices give you a fun, tart kick.

I ate a slice or two every day, and its flavor improved each day. That’s a cake to be proud of.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for November 2019 were ~

  1. Chocolate Kiev Cake
  2. German Prinzregenten Torte
  3. Dundee Cake
  4. Pomegranate Crème Cake

Chocolate Kiev Cake


German Prinzregenten Torte