Dundee Cake with Hot Marmalade Sauce Recipe

Name: Dundee Cake with Hot Marmalade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all purpose flour; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/8 teaspoon pumpkin pie spice; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3/4 cup plus 2 tablespoons sugar; 1 tablespoon whisky; 1 1/2 teaspoons grated orange peel; 3 large eggs; 3/4 cup golden raisins; 3/4 cup dark raisins; 3/4 cup dried currants; 1/3 cup chopped candied orange peel; 2 tablespoons orange marmalade; Whole blanched almonds; 2/3 cup orange marmalade; 3 tablespoons whisky; 4 oranges; Sweetened whipped cream

Servings: persons

1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/8 teaspoon pumpkin pie spice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup plus 2 tablespoons sugar
1 tablespoon whisky
1 1/2 teaspoons grated orange peel
3 large eggs
3/4 cup golden raisins
3/4 cup dark raisins
3/4 cup dried currants
1/3 cup chopped candied orange peel
2 tablespoons orange marmalade
Whole blanched almonds
2/3 cup orange marmalade
3 tablespoons whisky
4 oranges
Sweetened whipped cream

1
Preheat oven to 300F.
2
Butter 8-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper.
3
Sift flour, baking powder, salt, and spice into medium bowl.
4
Using electric mixer, beat butter, sugar, whisky, and grated orange peel in large bowl until fluffy.
5
Beat in eggs 1 at a time.
6
Stir in dry ingredients, then all dried fruits and candied peel.
7
Transfer batter to prepared pan.
8
Bake cake 1 hour.
9
Remove cake from oven.
10
Brush top with 2 tablespoons marmalade.
11
Arrange almonds around edge, pressing lightly to adhere.
12
Bake cake until tester inserted into center comes out clean, about 20 minutes longer.
13
Cool cake completely in pan on rack.
14
(Can be made 3 days ahead.
15
Cover; store at room temperature.)
16
Turn cake out of pan; peel off parchment.
17
Place upright on plate.
18
Combine marmalade and whisky in medium saucepan.
19
Cut all peel and white pith from oranges.
20
Working over bowl to catch juices, cut between membranes, releasing orange segments.
21
Add 2 tablespoons orange juice from bowl to saucepan.
22
Stir over medium-low heat until marmalade melts and sauce is heated through, about 5 minutes.
23
Transfer sauce to serving bowl.
24
Serve cake with warm sauce, orange segments, and whipped cream.

829

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 3/4 cups all purpose flour, 1 teaspoon baking powder, 3/4 teaspoon salt, 1/8 teaspoon pumpkin pie spice, and more.

Yes, Dundee Cake with Hot Marmalade Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dundee Cake with Hot Marmalade Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions