Dundee Cake Recipe
Dundee Cake Recipe with Butter, Brown Sugar, Eggs, Flour, Rice Flour, Milk, Currants & Candied Lemon Peel.
INGREDIENTS
6 oz (175g) Butter
12 oz (350g) Brown Sugar
3 Eggs
8 oz (225g) Plain Flour
8 oz (225g) Rice Flour
1/4 pint (150ml) Milk
1 teaspoonful Baking Powder
12 oz (350g) Currants
4 oz (100g) Candied Lemon Peel, cut small
METHOD
Cream the Butter and Sugar, add the beaten Eggs and Flour alternatively, then stir in the Rice Flour and Milk. Beat until the mixture is smooth, then add the Baking Powder, Currants and Peel. Pour into a greased and floured tin, and bake on a moderate oven (350F / 180C / Mark 4) for about 2 1/2 hours. This cake ought to be kept at least a week before cutting.
Based on the Dundee Cake recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).