Dundee Cake, 1

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 g.) chopped almonds
  • 10 oz. (300 g.) flour
  • ½ teaspoon salt
  • 6 oz. (180 g.) sultanas
  • 4 oz. (120 g.) currants
  • 6 oz. (180 g.) butter
  • 6 oz. (180 g.) sugar
  • 3 eggs
  • milk to mix


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. (15 g.) of nuts whole for the top of the cake. Sieve the flour and salt, and stir in the fruit, nuts and peel. Cream the butter and sugar, beat in each egg separately, then stir in the dry ingredients, adding a little milk if required. Put into the prepared tin, place the remaining nuts on top, and bake for approximately 1½ to 2 hours in a moderate oven, 350° F., gas mark 4. If the top begins to brown too much, cover lightly with foil.