Dundee Cake, 2

Preparation info

    • Difficulty


Appears in

The Cookery of England

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.


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


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