Dundee Cake

Ingredients

• 8 ozs. McDougall’s Self-raising Flour
• 1/2 teaspoonful Mixed Spice
• 1/4 teaspoonful Salt
• 6 ozs. Margarine
• 6 ozs. Granulated or Soft Brown Sugar
• 3 Eggs
• 1 tablespoonful Milk
• 2 ozs. Chopped Peel
• 6 ozs. Sultanas
• 6 ozs. Currants
• 1 oz. Glacé Cherries
• 2 ozs. blanched split Almonds for the top when available.

Method

1. 1

   Prepare by Method 2 (see page 4).

2. 2

   Place almonds on the top.

3. 3

   Bake in a lined 7-inch cake tin for 24 hrs.

4. 4

   Regulo Mark 4 for one hour, then Regulo Mark 2 for the remaining time.

5. 5

   360° Fahr. lowering to 310° Fahr.

6. 6

   Middle shelf.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 7. The excerpt below is the record exactly as published.

DUNDEE CAKE 8 ozs. McDougall’s Self-raising Flour. 1/2 teaspoonful Mixed Spice. 1/4 teaspoonful Salt. 6 ozs. Margarine. 6 ozs. Granulated or Soft Brown Sugar. 3 Eggs. 1 tablespoonful Milk. 2 ozs. Chopped Peel 6 ozs. Sultanas 6 ozs. Currants 1 oz. Glacé Cherries 2 ozs. blanched split Almonds for the top when available.

Cook this with the app: pantry check, scaling, and the assistant.