Dundee Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz butter
  • 8oz sugar
  • 5 eggs
  • 8oz self-raising flour
  • ½ teaspoon nutmeg
  • 12oz mixed currants and sultanas
  • 3oz ground almonds
  • 3oz chopped glace cherries
  • 2oz chopped candied peel
  • 2oz split blanched almonds


    Cream butter and sugar and add eggs one at a time, each with a sprinkling of flour to avoid curdling. Beat well after each addition. Stir in most of the flour and lastly the fruit lightly coated with the rest of the flour. Turn into a nine-inch cake tin lined with greased paper, smooth the top and arrange almonds on surface. Bake at 325°F, 170°C, gas mark 3 for 2-2½ hours.