Robert Burns Scottish Layered Poetry Cake

There’s something wonderfully charming about a Burns Night gathering—an evening where poetry, tradition, and good food mingle in that distinctly Scottish way that feels both hearty and heartfelt. When a friend announced she was hosting a Robert Burns celebration this year, I knew immediately that I wanted to bring something that honored the occasion but still carried my own signature touch. Enter my not‑quite‑traditional Dundee cake.

At its core, it stays true to the classic: a tender, buttery crumb studded with dried fruit and brightened with citrus, the kind of flavors that have warmed Scottish kitchens for generations. But I couldn’t resist giving it a gentle modern lift. Instead of the usual bare top, I’ve cloaked it in a whisper‑light citrus buttercream—just enough to enhance the brightness without overwhelming the simplicity of the cake itself. And because this night calls for something truly special, I’m finishing it with delicate floral decorations, turning a humble heritage bake into a centerpiece worthy of poetry.

It’s my small tribute to tradition, creativity, and the joy of gathering around a table to celebrate words, warmth, and winter sweetness.

Robert Burns Scottish Layered Poetry Cake

2 1/3 cups all-purpose flour
1 ½ cups granulated sugar
2 ¼ tsp. baking powder
¼ tsp. kosher salt
3 large eggs, room temperature
¾ cups whole milk
¾ cup butter, melted
1 Tbs. vanilla extract
1 Tbs. orange extract
¾ cup sliced almonds
¾ cup sultana raisins
¾ cup dried cherries
½ cup dried apricots, finely chopped

Preheat the oven to 350°F.

Grease two 9-inch cake tins with cooking spray and line the bottoms with parchment paper.

Mix flour, sugar, baking powder, and salt together in a large bowl. Add eggs, milk, melted butter, vanilla, and orange extract. Mix by hand or beat with an electric mixer on low speed until the cake batter is smooth. 

Fold in the almonds, raisins, cherries, and apricots.

Pour into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, about 45 to 50 minutes. 

Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a cooling rack. Let cake cool completely.

Tightly wrap in plastic wrap to freeze and frost later. Otherwise, chill until cold to slice and ice.

Use a long-serrated knife, slice the cakes horizontally through the center to create four very thin cake layers. 

Spread the *Citrus Buttercream between the layers, ending with the last layer of cake, covering the tops and sides as desired.

Decorate with fresh flowers and eucalyptus, as desired. 

Remember, this is a tribute to a Scottish author, and it is a poetry cake. Make your décor efforts count! 

*Citrus Buttercream
2 sticks Crisco (shortening)
2 sticks Kerrygold butter, room temperature
4 cups powdered sugar, divided
½ cup powdered milk
½ tsp. vanilla extract
½ tsp. orange extract
½ tsp. lemon extract

Using a stand mixer, cream together the butter and shortening until super smooth. 

Add the sugar, ½ cup at a time, until thick.

Add the powdered milk and flavor extracts until everything is blended and creamy.

Slather and ice and frost to your heart’s desire – don’t forget to embellish with fresh flowers for the celebration!