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This Month's Recipe by Rebecca Heath


HB's Dundee Cake


5oz (150g) Butter at room temperature
5oz (150g) Caster Sugar Product Code: S.CAS25 or S.CAST6X2
3 large eggs
8oz (225g) Plain flour, sifted
1 tsp baking powder
Milk (if necessary)
6oz (175g) Currants Product Code: F.CUR1 or F.CUR12.5
6oz (175g) Sultanas Product Code: F.SUL1 or F.SUL12.5
2oz (50g) Glace Cherries cut into halves Product Code: F.CHEG5
2oz (50g) Mixed candied peel
2 tbsp Ground almonds Product Code: N.ALMG1
Grated zest of 1 lemon
Gated zest of 1 orange
2oz (50g) Whole blanched almonds Product Code: N.ALMB1


  • Pre heat the oven to Gas mark 3, 375F or 170C
  • Grease and line an 8 round tin
  • In a large mixing bowl cream together the butter and sugar until light and fluffy. Whisk the eggs separately then, add a little at a time, beat them into the butter mixture.
  • Next fold in the flour and baking powder. The mixture should be of a soft dropping consistency. If it is a little dry add a dessertspoon of milk.
  • Carefully fold in the currants, sultanas, mixed peel, ground almonds and zests.
  • Spoon the mixture into the prepared tin and smooth out evenly. Arrange the whole almonds in circular pattern on the top of the cake but do not press them down otherwise they will sink. (If you do not wish to do this just add the whole almonds with the other fruit and nuts)
  • Bake in the centre of the preheated oven for 2-2 ½ hours or until a cake tester when inserted comes out clean.
  • Let the cake cool completely before turning out of the tin.

Decorating the Cake.


20oz (500g) approx Brilliance Blanche New product launched by Cacao Barry, order in only
Handful of White Blossom Curls Product Code: CD.BLOW1
56 Single White Cigars Product Code: CD.CIGW0.6

You can experiment with all different kind of decoration products this is just what we used, the amounts would vary depending on what size cake you are making.


  • It is best to cover the cake with marzipan before you cover it with the brilliance blanche as the cake shows through the coating as you can see on our cake we didn't marzipan it in first
  • Heat the Brilliance Blanche to 40 degrees and sieve over the cake and let it fall into place it may need to be worked with a spatula to make it even
  • Whilst the brilliance blanche is still wet put the cigars round the side of the cake, you may need to cut them slightly to the size you need for your cake.
  • Then decorate with the blossom curls.
  • The cake is now ready to enjoy.


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