Dundee Cake

Ingredients

• 7% cup butter
• 21% cups flour
• 28 cup sugar
• Y teaspoon salt
• 4 eggs
• 1 teaspoon baking powder
• 4 cup almonds, blanched and chopped
• 1 cup seedless raisins
• 44 cup candied orange and lemon peel, cut fine
• 2 tablespoons orange juice

Method

1. 1

   Cream butter, add sugar slowly.

2. 2

   Add eggs, one at a time, beating 5 minutes after each.

3. 3

   Stir in chopped almonds.

4. 4

   Sift flour with baking powder and salt, mix with fruit, and add to first mixture.

5. 5

   Add orange and lemon peel mixed with orange juice.

6. 6

   Mix thoroughly, and put in small bread pans lined with wax paper and greased.

7. 7

   Cover top with blanched almonds, candied cherries, or citron.

8. 8

   Bake for 1 to 1.5 hours in slow oven (275°F).

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 274. The excerpt below is the record exactly as published.

DUNDEE CAKE 7% cup butter 21% cups flour 28 cup sugar Y teaspoon salt 4 eggs 1 teaspoon baking powder 4 cup almonds, blanched 1 cup seedless raisins and chopped 11% cups currants or seeded - 44 cup candied orange and lemon peel, raisins, cut in pieces cut fine 2 tablespoons orange juice

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