Dundee Cake, 2

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


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 again. Fill the tin, prepared with two layers of buttered paper, not more than two thirds full, make a deep depression in the centre and scatter blanched almonds, previously dipped in milk, on top. Bake for 2 hours, the first hour at 350Β° F., gas mark 4, and the next at 300Β° F., gas mark 2.