Dundee Cake.

We made the Mary Berry Christmas cake which she added marzipan and icing to but instead of that we topped it with almonds and then baked it. It has been feed for several weeks. Surely if the recipe you followed called for ingredient normally used in a Christmas cake yours should keep.

I always do Delia' Christmas cake but this year haven't marzipanned and iced it as we take it off - too many calories even if it is delicious. I feed it with brandy ever week. Your cake will keep if its made with butter Calendergirl. Happy Eating.

My dear mother in law often made a Dundee cake, which we would eat over a couple of afternoon tea times. It's drier than Christmas cake isn't it.
I've just Googled and one source suggests wrapped in parchment paper, stored in an airtight tin, one week. Another source suggests same as above, but keeps up to six weeks.
Another source would freeze a Dundee cake. I think i would be in the freeze it camp, to be on the safe side.

The Dundee cake I made (Delia’s) kept moist for a number of weeks once cut into and it was cut into a couple of weeks after making. I store it in a tin with a tight lid, wrapped in greaseproof, foil and cling film. I will be making this years at the weekend.

I don’t imagine it would last as long as a traditional Christmas cake as it’s not as rich, but it’s precisely for this reason I make it, being less rich it gets eaten sooner 😁.

I’ve made rich cakes in the past, but prefer the lighter versions now.

I used to regularly make Dundee cake - Delia's recipe. It kept for months, (if no-one around to eat.) Might dry out slightly, but a bit of butter on it was lovely!

Thanks for the comments.

I decided to pop it in the freezer.

Will take it out a day or two before Christmas.

Once started, DH and I can soon polish a not-too-rich cake off in about a week.

My mother made a Dundee cake every week for fifty odd years, my father took a large lump with him with his ham sandwich for lunch every day. He lived into his eighties so could not have been too rich. It was always covered in almond halves and was so moist. She always put the peel and juice of an orange in it.

I will try the Delia one it looks simple and that is what I need.

I add a wee bit more whiskey than Delia - seems to preserve it well 😂.

I always add a few drops of almond essence. Not sure if it's on Delia's recipe, but it improves any cake with fruit and nuts.