Dundee Cake, 1

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A very good traditional recipe from a nineteenth-century Edinburgh collection. The quantities given make a cake of about lb. ( k.).


  • 3 oz. (90 g.) candied peel
  • 2 oz. (60


Grease and line a cake tin 8 or 9 inches (about 20 cm.) in diameter. Finely chop the peel and almonds, leaving about ½ oz.