Dundee cake

Dundee cake

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Many a Scottish housewife makes this traditional light fruit cake regularly so that there is always some on hand for family and visitors.

Ingredients

Quantity Ingredient
250g butter
1 cup caster sugar
2 oranges, rind grated
5 eggs, lightly beaten
2 1/2 cups plain flour
1 teaspoon baking powder
A pinch salt
1/4 cup chopped blanched almonds
1 cup sultanas
1 cup currants
1/2 cup chopped mixed candied peel
1 tablespoon orange juice
blanched almonds, extra, to decorate

Method

  1. Preheat the oven to 150 ºC. Grease 20 cm deep round cake tin and line first with brown paper then baking paper. Cream the butter with the sugar and orange rind until light and fluffy. Gradually beat in the eggs. Sift flour, baking powder and salt into the creamed mixture and fold in gently with the almonds, fruit, peel and orange juice. When smooth turn into prepared tin, level the surface and arrange extra almonds on top.
  2. Bake for 2–2 1/2 hours, or until a skewer inserted in the centre comes out clean. Allow to cool in tin before turning out.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again