Dundee Cake (2)

Name: Dundee Cake
Cuisine: United Kingdom
Ingredients: 2 oz. (60 g.) chopped ginger; 2 oz. (60 g.) almonds (blanched and chopped); 2 oz. (60 g.) candied pineapple; 4 oz. (120 g.) chopped raisins; blanched almonds to scatter on top; 8 oz. (240 g.) flour; juice of 1 lemon and 1 orange a little orange and lemon rind, grated; juice of 1 lemon and 1 orange a little orange and lemon rind, grated; 6 oz. (180 g.) brown sugar; juice of 1 lemon and 1 orange a little orange and lemon rind, grated; 6 oz. (180 g.) each of currants and sultanas; 6 oz. (180 g.) each of currants and sultanas; juice of 1 lemon and 1 orange a little orange and lemon rind, grated; 5 eggs, beaten; 8 oz. (240 g.) butter

Preparation info

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

This is a really rich cake, a treasure chest of fruit and nuts. The recipe comes from Exeter.

Ingredients

8 oz. (240 g.) butter
6 oz. (180

Europe
United Kingdom
England
Cake
Vegetarian

Method

Use a cake tin about 8 inches (20 cm.) in diameter.

Cream the fat and sugar. Add juices, eggs and grated rinds and beat well. Mix together the dry ingredients and fold into the mixture; beat well a