This is a golden butter cake, beautifully domed, with the rich texture of a pound cake. It’s generously flavored with candied citrus rind, ginger and nuts, though I’ve left out the comfits.

This recipe is adapted from one in Mrs. Dalgairns’ seminal Scottish book published in Edinburgh in 1830. While it is by no means the oldest recipe in this book, I found something miraculous in taking the instructions written down by someone generations earlier, following them vir