Dundee Cake

Cooking time—2–2¼ hr.


  • 6 oz. butter or margarine
  • 6 oz. castor sugar
  • 3 eggs
  • ¼ gill brandy (optional)
  • 8 oz. plain flour
  • teasp. salt
  • 1 level teasp. baking-powder
  • ½ teasp. ground cinnamon
  • teasp. grated nutmeg grated rind of 1 lemon
  • 6 oz. currants
  • 3 oz. stone, chopped raisins
  • 4 oz. sultanas
  • 2 oz. chopped, mixed peel
  • 2 oz. chopped and blanched almonds milk, if necessary


Line a 7-in. cake-tin with greaseproof paper. Cream the fat and sugar; add the well-beaten eggs, one at a time, beating between each addition (add a little flour if any sign of curdling), and stir in the brandy, if used. Sift flour, salt and baking-powder, mix prepared fruit with a small amount of the flour. Mix in the flour, fruit and lemon rind and half of the chopped almonds. If necessary add a little milk but do not make too moist. Place the mixture in the cake-tin; sprinkle over the remainder of the almonds and bake in a moderate oven (350° F., Gas 4), reduce heat after ¾ hr. to warm to cool (335°–310° F., Gas 3–2).