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Dundee Cake Recipe
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Raisins||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Diced mixed candied fruits and peels||1⁄4 Cup (4 tbs)|
|Candied cherries||1⁄4 Cup (4 tbs), quartered|
Serving size: Complete recipe
Calories 4429 Calories from Fat 1672
% Daily Value*
Total Fat 191 g294.5%
Saturated Fat 97.4 g486.9%
Trans Fat 0 g
Cholesterol 1014.2 mg
Sodium 805.8 mg33.6%
Total Carbohydrates 635 g211.8%
Dietary Fiber 23.9 g95.5%
Sugars 363.8 g
Protein 75 g149%
Vitamin A 103.2% Vitamin C 45.2%
Calcium 97.2% Iron 126.3%
*Based on a 2000 Calorie diet
Add eggs and beat till fluffy.
Mix flour, baking powder, and 1/4 teaspoon salt; add to creamed mixture alternately with milk, beating after each addition.
Fold in next 5 ingredients.
Turn into greased and floured 8-inch spring-form pan.
Arrange whole almonds atop batter.
Bake in 325°F oven for 1 3/4 hours or till done.
Cool 10 minutes in pan.
Remove sides from pan.
Wrap in brandy-soaked cheesecloth, then in foil.