Dundee Cake

Ingredients

• 6oz. of butter
• 6oz. of caster sugar
• ^lb. of fine flour
• half a teaspoonful of baking powder
• the finely-grated rind of a lemon
• 3oz. or 4oz. each of picked sultanas (or seeded raisins)
• loz. or 2oz. of washed and dried currants
• loz. or 2oz. of shred candied peel
• loz. or 2oz. of blanched and roughly-chopped almonds
• previously lined with two layers of well-buttered paper

Method

1. 1

   Cream butter and sugar, sieve flour and baking powder, mix with lemon rind, and stir into creamed butter alternately with eggs.

2. 2

   Add sultanas, currants, candied peel, and almonds.

3. 3

   Pour into a lined mould and bake.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.

6oz. of caster sugar over the fire, with three dessertspoonfuls each of coffee and hot water, till smooth and warm, and use. — Viennese Icing : Work 5oz. icing sugar smooth with 2oz. of fresh butter, then mix in a liqueurglassful of either maraschino or Cognac till it is like a cream. Colour part rose pink with a few drops of liquid carmine. Apply this last icing with a rose pipe, after the first glace is thoroughly set. Blanched and split almonds are also used to garnish this cake. Cake, Coffee. — Jib. of butter, 6oz. brown sugar, three eggs, -{lb. of flour, one large teaspoonful of cloves, the same of allspice and of grated nutmeg, thi'ee ditto of cinnamon, 2lb. of raisins, fib. of currants, 4oz. citron peel, (ioz. molasses, half a pint of warm black coffee, and a full tablespoonful of baking powder. Beat the butter to a cream, then beat in the sugar, add the eggs, then the flour and spice, beating it all together vigorously ; mix the citron (shredded) with the washed and stoned raisins and the well-cleansed and dried currants, flour them all well, and add them into the cake. Mix in the coffee and the molasses, stiri’ing it thoi’oughly together, then the baking powder, and pour it into a cake tin lined with greased paper, and bake in a very moderate oven. Cream ( Tarte a la creme). — Mix Jib. fine flour with 2oz. caster sugar; now beat 4oz. of fresh butter to a cream, and work in one whole egg, then work this into the flour and sugar. Have ready a round tart tin, with straight sides, flour it, and line it with this paste (a fleur ring would do), pinching up the edges well. Now pour into this CAKES. 87 rather thick custard made with half a pint thick cream, three whole eggs, 4oz. of sugar, and a little vanilla or any other flavouring preferred. Bake this half an hour in a quick oven, and serve hot or cold, sprinkled with “ hundreds and thousands ” or with vanilla sugar. If served cold, cut the cake into wedge-shaped pieces from the centre. Be careful when baking this cake to ensure due bottom heat, or the paste will be heavy. Cake, Currant. — 2lb. of good clarified dripping or marrow fat, 21b. of Demerara sugar, 4lb. of currants, 71b. of flour, 3oz. of baking powder, and a few drops of prepared turmeric. Mix as before, moistening with a little butter- milk. Bake in a moderate oven for two hours for a 4lb. size. This makes a really excellent nursery or school cake. Or : lib. of flour rubbed to crumbs with a pinch of salt, a dessertspoonful of baking powder, and 4oz. of butter, clarified dripping, or marrow fat ; when quite dry and powdery, mix in 4oz. of moist sugar, Jib. of well-washed and dried currants, loz. of shred candied peel, and a quarter of a grated nutmeg. Mix thoroughly to a stiff paste with either milk or water. Delicate. — Take 4oz, of creamed fresh butter. Jib. sugar, lib. well washed and dried currants, 21b. of flour sifted with Joz. carbonate of soda, and a pint of new milk. Mix this well and bake in a hot oven as soon as it is mixed. Diet. — Take the weight of nine eggs in sugar, the weight of five in flour ; whisk the whites of the eggs to a stiff froth, and the yolks till quite light, then mix them, stir in the sugar, the flour, and a few carraway seeds, and beat it all well together. Bake in a well papered hoop. — — Dough. — This is an excellent cake for school treats, &c., and if carefully made is very good. For every 41b. of bread dough (risen ready for making up into loaves), allow Jib. of butter or good clarified dripping, 12oz. sugar, two eggs, a dust of mixed spice, a gill of hot water, and 3lb. currants or sultanas, or mixed ; lay the dough on a well 88 BREAD. CAKES, AND BISCUITS. floured board, and work into it vigorously the butter, eggs, sugar, spice, and water, rubbing it all in smoothly, breaking and tearing up the dough to get it evenly mixed, and at the last mix in the fruit lightly, without any rubbing this time as it breaks the fruit and makes the cake unsightly. When perfectly mixed three-quarter fill buttered tins with the mixture, let it rise for twenty minutes or so in a warm place, then bake in a cool oven. The secret of success in these cakes lies entirely in the mixing. If a richer cake is desired use Vienna dough, cherries, and elace fruit, &c. Cake, Dripping. — Sift together lib. of flour and one tea- spoonful of baking powder; then rub well into it Jib. of nice clarified dripping, and next mix in a teacupful of moist sugar, loz. carraway seeds, and ilb. well-washed and dried currants. When these are mixed in, whip three eggs with about half a pint of milk, and beat this mixture very thoroughly into the cake dough; bake at once in a well- buttered tin for one and a half to two hours. Dry. — Soak lib. of butter overnight in either orange flower or rose water, then rub it into lib. of fine flour mixed with lib. of caster sugar ; beat the yolks of six eggs with a little brandy, and mix these into the flour, &c., adding, if liked, fib. of well washed and dried currants to the mixture (this is optional), and, lastly, mix in the whites of eight- eggs beaten to a stiff froth. Bake half an hour in well- buttered tins, in a sharp, but not scorching, oven. This cake will keep for six months. Dundee. — Cream together 6oz. each of butter and caster sugar; sieve together ^lb. of fine flour and half a teaspoonful of baking powder (or use Coomb’s Eureka or the Paisley Flour), and mix with it the finely-grated rind of a lemon ; then stir this all into the creamed butter, &c., alternately with four well-whisked eggs. When this is all well blended, stir in 3oz. or 4oz. each of picked sultanas (or seeded raisins) and washed and dried currants, loz. or 2oz. of shred candied peel, and loz. or 2oz. of blanched and CAKES. 89 roughly-chopped almonds. When these are all mixed in, pour it all into a plain mould previously lined with two layers of well-buttered paper, strew loz. of blanched and shredded almonds over the top, and bake. Cake, Easter (which is good at any time). — Cream together Jib. of butter and Vlb. of sugar, then work in two large whole eggs, next lib. of flour previously mixed with half a teaspoonful of baking powder, and, lastly, J-lb. each of sultanas and currants, 4oz. candied peel finely chopped, half a teaspoonful of ground ginger, and half as much of nutmeg and cinnamon ; roll the dough out in round cakes Gin. or Tin. across and lin. thick. Bake in a moderate oven, and just at the last brush over with egg, dust with sugar, and glaze for a few minutes. Elderberry. — Beat to a cream 6oz. of butter

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