Dundee Cake

Ingredients

• 10 oz. ‘Frenlite’ (S.R. or Plain) Flour
• 2 oz. Cherries
• 8 oz. Margarine
• 2 oz. Peel
• 8 oz. Sugar
• 2 tablespoons Milk
• 4 Eggs
• 1 teaspoon Spice (not essential)
• 2 oz. Chopped Almonds
• 2 oz. Split Almonds
• 13 Ib. Mixed Dried Fruit

Method

1. 1

   Cream the margarine and sugar together until soft and light and add the beaten egg.

2. 2

   Sieve dry ingredients together.

3. 3

   Chop some almonds and split others.

4. 4

   Mix chopped almonds, floured cherries, fruit and peel together.

5. 5

   Stir flour into creamed margarine and sugar, with enough milk to make a slow dropping consistency.

6. 6

   Lastly add fruit.

7. 7

   Put into a greased and floured 8-in. cake tin.

8. 8

   Cover top with split almonds, and brush with a little egg-white to glaze.

9. 9

   Bake for 3-3.5 hours in a very moderate oven, Mark 3 or 350°F.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 3. The excerpt below is the record exactly as published.

DUNDEE CAKE 10 oz. ‘‘Frenlite’’ (S.R. or Plain) Flour 2 oz. Cherries 8 oz. Margarine 2 oz. Peel 8 oz. Sugar 2 tablespoons Milk 4 Eggs 1 teaspoon Spice (not 13 Ib. Mixed Dried Fruit essential) 2 oz. Chopped Almonds 2 oz. Split Almonds

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