Dundee Cake
From The new Albatross recipe book, 1930
Leave the cake in its tin for at least 15 minutes before turning it out.
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 11. The excerpt below is the record exactly as published.
DUNDEE CAKE 5 oz. Albatross Self-raising 1 drop caramel Flour 1 lb. currants and sultanas 5 oz. plain flour (mixed) ; teaspoon salt 4 oz. chopped candied peel 8 oz. butter 2 oz. quartered glace cher- 8 oz. castor sugar ries 3-4 eggs 4 oz. blanched almonds + teaspoon almond essence Grated rind of 1 orange Grease and line an 8-in. deep cake tin with thick greased paper, rising 14 in. above the top. Sift the flours and salt together twice. Cream the butter well. Mix in the sugar and beat to a creamy fluffy consistency. Beat the eggs. Beat half into the creamed mixture and lightly mix in half the flour, all the fruit, peel and cherries, the orange rind, essence and half the almonds, finely chopped. Mix in the remaining eggs and then the remaining flour. Turn into the prepared cake tin, level off and place the remaining halved almonds on top. Bake for ‘34 hrs. ina slow oven. (Regulo Mark 2 or 320-340° Fahr.). Leave this cake in its tin for at least 15 minutes before turning it out on to a wire rack to cool. To Blanch almonds: Drop the shelled almonds into boiling water foraminute. Remove andthe skins will slip off very easily. al BATTENBURG CAKE First, buy a special Battenburg or Russian cake tin with a metal strip down the centre. 5 oz. Albatross Self-raising Pinch of salt Flour 3 oz. Margarine 3 oz. castor sugar 1 well-beaten egg 4 tablespoons milk Cochineal or chocolate Almond paste (see page 29) colouring Place the metal strip down the centre of the tin, then line each division separately with greased greaseproof paper. Sift the flour and salt. Cream the margarine and sugar and gradu- ally beat inthe egg. Add the flour alternately withthe milk. Turn half the mixture into one side of the tin. Add cochineal or chocolate colouring to the remaining batter and mix itin. Turn into the other half of the tin and bake for 15 minutes in a moderately hot oven (Regulo Mark 5 or 375-400° Fahr.). When cold, cut each cake in half lengthwise, using the metal divider as arule. Stick alternate coloured sections together, using jam for the purpose, and gently but firmly press together into a long square of checks—that is, arrange the 4 sections of cake so that you have a square at the end with the colours diagonal to each other. Make 7-8 oz. Almond Paste. Roll out to the length of the cake and wide enough to wrap all round it, trimming off uneven edges. Place on a sheet of greaseproof paper. Brush the paste with beaten white of egg or witha smear of jam. Place the cake in the centre of it and bring the paste up and around it, using the paper as an aid, pressing it to the cake and fitting it neatly together across the top. Turn over and, with the back of a knife, make diagonal marks across the paste one way and then the other to make diamond checks. Crimp the edges together between the finger and thumb to make an attractive edge. CHOCOLATE LAYER CAKE 8 oz. Albatross Self-Raising Flour 1 oz. cocoa 11-12 tablespoons hot water 3 oz. sugar 1 tablespoon black treacle Few drops coffee essence 3 oz. fat Few drops vanilla essence 4 teaspoon salt 4 teaspoon bi-carbonate of soda Dissolve the treacle in the hot water. Melt the fat. Sift the flour, salt and cocoa intoabowl. (Cocoa must be sifted.) Add the sugar. Add the essences to the cooled treacle water and then dissolve the soda in it. Stir this into the dry ingredients. Stir in the cooled melted fat. Divide between two sandwich tins and bake for 25-30 minutes ina moderately hot oven. (Regulo Mark 6 or 410° Fahr.). _Turn on to a cake rack, When cold, sandwich with any favourite filling. Vanilla or Chocolate Butter Cream is best. 22 STEAMED CHOCOLATE PUDDING Halve the quantities and turn into a greased pudding basin. Steam 14-2 hours. This makes a very good pudding for four. RICH CHOCOLATE LAYER CAKE This is one of those cakes which we call ‘ weight for weight ’ cakes. Weigh 3 eggs and then allow the same weight (each) in butter or margarine, castor sugar and Albatross Self-Raising Flour. Take away 1-14 oz. flour and replace with the same weight in chocolate powder. Cream the fat and sugar until they are very creamy. Beat in the eggs, one atatime, witha pinch ofsalt. Add the flour and chocolate powder, sifted together, and, if liked, a few drops vanilla essence. Spread in two sandwich tins, 6-7” across, and bake for 20-25 minutes in a moderately hot oven. (Regulo Mark 4 or 375° Fahr.). If you want the cake to be a darker tone, add a few drops of cara- mel or liquid gravy browning with the eggs. When cold, sandwich with Vanilla Butter Icing (see page 31). ALMOND SLAB CAKE 10 oz. Albatross Self-RaisingFlour 2-3 eggs + teaspoon salt 1 small teaspoon almond 4 oz. margarine essence 4 oz. castor sugar +} teaspoon lemon essence 2 level tablespoons syrup t pint milk or milk and water Grease and flour a tin 74” x 114”. Follow the method for Christmas Cake, omitting the fruit, of course. Turn into the prepared tin, spread the top level and bake for 1-14 hours ina moderate oven. (Regulo Mark 4 or 375° Fahr.). ( Variation) SULTANA CAKE To Almond Slab Cake add 6-8 oz. cleaned sultanas. JAM SANDWICH 5 oz. Albatross Self-Raising Flour
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