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Anyone fancy some Dundee cake? I have to say one of the things missing from this recipe is condensed milk, which we always used to use as a glaze in the last 15 minutes of cooking. As always this is one of my Grannie's recipes so is somewhat dated.
Dundee Cake
Ingredients
4oz currants
4oz sultanas
4oz seedless raisins
8oz plain flour
1tsp baking powder
6oz butter or marg
6oz caster sugar
3 large eggs
2oz mixed chopped peel
1 lemon rind of
1½ oz blanched spilt almonds
Method
The original recipe with a picture! As I said before, we often used to put a layer of condensed milk on the top as a glace in the last 15 minutes of cooking.
Dundee Cake
Ingredients
4oz currants
4oz sultanas
4oz seedless raisins
8oz plain flour
1tsp baking powder
6oz butter or marg
6oz caster sugar
3 large eggs
2oz mixed chopped peel
1 lemon rind of
1½ oz blanched spilt almonds
Method
- Grease and line an 8 inch cake time with greased greaseproof paper
- Wash and dry the currants, sultanas and raisins
- Sieve the flour and the baking powder into a bowl
- Cream the fat and the sugar together until light and fluffy
- Add the eggs, one at a time, beating each in well. M
- ix in the prepared fruit, finely chopped peel and grated lemon rind.
- Fold in the flour.
- Turn the mixture into the prepared tin and arrange the split almonds on the top
- Bake in a slow oven (325F, Gas 2) for around 2 ½ hrs or until cooked through.
- Leave in the tin for about an hour before turning out onto a rack to cool.
- Remove the paper
The original recipe with a picture! As I said before, we often used to put a layer of condensed milk on the top as a glace in the last 15 minutes of cooking.