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Dairy and egg-free Dundee cake recipe

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This famous show-stopping Scottish fruitcake is sure to go down a storm with the family. This dairy and egg-free cake is bursting full of cherries, raisins and almonds. See method

Serves 10
25 mins to prepare and 1 hr 30 mins to cook, 1 hr 30 mins to cool
223 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

50g (2oz) whole almonds
50g (2oz) glacé cherries
150g raisins
50g (2oz) mixed peel
2 tsp mixed spice
100g (3 1/2oz) dairy-free sunflower margarine
75g (3oz) caster sugar
2 tbsp treacle
1 banana, mashed
100g (3 1/2 oz) self-raising flour
50g (2oz) ground almonds
100ml (3 1/2fl oz) apple juice
1 tbsp sunflower oil, plus extra to oil the pan
8 whole blanched almonds, to decorate

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
940kj
223kcal 11%
Fat
10g 14%
Saturates
1g 7%
Sugars
25g 28%
Salt
0.2g 3%

of the reference intake
Carbohydrate 32.6g Protein 3.2g Fibre 2.5g

Method

Preheat the oven to gas 2, 150°C, fan 130°C. Line an 18cm (7in) diameter circular tin with baking parchment and grease with a little sunflower oil.
Chop the almonds and glacé cherries roughly, then place in a bowl with the raisins, mixed peel, sunflower oil and mixed spice. Stir until the fruit and nuts are coated in the spice.
In a large bowl, cream together the margarine and sugar, then whisk in the treacle and mashed banana until you have a smooth mixture. Stir in the flour, ground almonds and spiced fruit and nuts. Finally stir in the apple juice.
Scoop all the cake batter into the tin, smooth the surface with a spatula, then decorate the top with the whole almonds. Cook for 1 hour and 30 minutes until well browned (an inserted skewer should come out clean). Allow to cool in the tin before removing the cake. Slice with a sharp knife.