Dundee cake

Dundee cake

By
From
Baking
Serves
10
Photographer
Vanessa Levis

This is just such a lovely cake, not too rich. It’s very reassuring to have in the house. My mother would always make Dundee cake but it wasn’t an after-school treat, more of a weekend treat and for when people came to visit. Traditionally it’s not cut in wedges, but thin slices.

Ingredients

Quantity Ingredient
250g butter, softened
220g caster sugar
2 oranges, grated rind
5 eggs, lightly beaten
375g plain flour
1 teaspoon baking powder
a pinch of salt
1/4 cup chopped blanched almonds
1 cup sultanas
1 cup currants
1/2 cup chopped mixed candied peel
1 tablespoon orange juice
extra blanched almonds, to decorate

Method

  1. Preheat the oven to 150°C. Grease a deep 20 cm round cake tin and line first with brown paper then baking paper.
  2. Using an electric mixer, cream the butter with the sugar and orange rind until light and fluffy. Gradually beat in the eggs.
  3. Sift the flour, baking powder and salt into the creamed mixture and fold in gently with the almonds, fruit, peel and orange juice. Mix until smooth then spoon into the prepared tin, level the surface and arrange the extra almonds on top.
  4. Bake for 2–2 1/2 hours, or until a skewer inserted in the centre comes out clean.
  5. Allow to cool in the tin before turning out.
Tags:
baking
bakery
margaret
fulton
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