Ingredients Jump to Instructions ↓

  1. Dundee Cake

  2. 5 oz butter (150g) at room temperature

  3. 5 oz caster sugar (150g)

  4. 3 large eggs

  5. 8 oz plain flour(225g), sifted

  6. 1 teaspoon of baking powder

  7. milk (if necessary)

  8. 6 oz currants (175g)

  9. 6 oz sultanas (175g)

  10. 2 oz glace cherries (50g) rinsed, dried and cut in halves

  11. 2 oz mixed whole candied peel (50g), finely chopped

  12. 2 tablespoons ground almonds

  13. 1 small orange and 1 small lemon

  14. 2 oz whole blanched almonds (50g)

  15. 3, 325 degrees F,

  16. 170 degrees C.

  17. A 7-8 inch (18-20cm) round tin, greased and lined with greaseproof

  18. paper.

  19. Put the butter and sugar in a mixing bowl and beat with a wooden spoon until light and fluffy - or an electric mixer will do this

  20. much more quickly. Whisk the eggs seperately then add a little at

  21. a time, beat them into the creamed butter and sugar. Next, using

  22. a large tablespoon, carefully fold in the flour and baking powder.

  23. Your mixture needs to be of a good, soft dropping consistency, so

  24. it it seems too dry, add a dessertspoonful of milk.

  25. Now carefully fold in the currants, sultanas, cherries, mixed peel,

  26. ground almonds and orange and lemon rings. Then spoon the mixture

  27. into the prepared cake tin, smoothing it out evenly with the back

  28. of the spoon. Next, arrange the whole almonds in circles on to of

  29. the mixture but do this carefully and lightly; if they are pressed

  30. in they will sink during baking.

  31. Place the cake in the centre of the oven and bake for 2-2 1/2 hours

  32. or until the centre is firm and springy to the touch. Let it cool

  33. before taking it out of the tin. This cake keeps very well in an

  34. airtight tin and tastes all the better if kept for a few days before

  35. cutting.


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