Dundee cake

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Executive Chef
Nov 16, 2004

8 oz plain flour
1 tsp baking powder
6 oz caster sugar
6 oz unsalted butter
half tsp mixed spice
half tsp ginger
large pinch salt
4 large eggs beaten with a little milk
1 oz ground almonds
Dried fruits - 4 oz EACH of sultanas, raisins & currants
2 oz mixed peel
whole blanched almonds (optional)

Heat oven to 325F/Gas mark 3 or 325 degrees F.

Grease and line an 8 inch cake tin with greaseproof paper.

Cream butter and sugar in a bowl. Add the beaten eggs. Sift the flour, salt, baking powder then add to the creamed mixture. Gradually mix in the ground almonds, the dried fruit and mixed peel. When amalgamated, pour into prepared tin.

Put the whole almonds in a pattern of concentric rings on the top of the mixture (a traditional touch, but if you don't like them, leave them out!) Don't use too many or they'll sink!

Bake for about 2 hours. If after the first hour, you find the top is browning too quickly, just cover with greasproof paper. Cake is ready when a skewer comes out clean from the mix.

Let the cake cool a little before turning out onto a wire cake rack.

This cake keeps very well, if kept in an airtight container.
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