Dundee Cake

This is a basic version of the traditional Dundee Cake. There are several versions of this cake, some include Orange Marmalade and/or Wisky, for example.

The recipe is taken from The Glasgow cookery book, published in 1900. Like the Feill, it is freely available online from the Interet Archive.

Recipe is at page 284 of the book, (page 300 if you are using the online reader).

Ingredients

• 6 ozs. Butter.
• 5 ozs. Sugar.
• 8 ozs. Flour.
• 1 + 1/2 ozs. Peel.
• 1/2 teaspoonful Baking Powder.
• 1 oz. Almonds.
• 4 Eggs.
• 3 ozs. Currants.
• 3 ozs. Raisins.
• 3 ozs. Sultanas.

Steps

1. Beat butter and sugar to a cream.
2. Add eggs and flour altenatively, then fruit and baking powder.
3. Place in a prepared cake tin.
4. Bake in a hot oven for 10 minutes,
5. then sprinkle blanched almonds on top
6. and cook more slowly about 1 + 1/2 hours.

The Glasgow Cookery Book, publication date 1900
By Glasgow and West of Scotland College of Domestic Science
Contributor Cornell University Library
The Internet Archive