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Dundee Cake Recipe
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Golden raisins||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs), dried|
|Candied orange peel||1⁄4 Cup (4 tbs), diced|
|Almonds||2⁄3 Cup (10.67 tbs), blanched|
|Butter||3⁄4 Cup (12 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4201 Calories from Fat 1795
% Daily Value*
Total Fat 206 g317.3%
Saturated Fat 97.7 g488.5%
Trans Fat 0 g
Cholesterol 1008.6 mg336.2%
Sodium 1665 mg69.4%
Total Carbohydrates 539 g179.6%
Dietary Fiber 30.9 g123.7%
Sugars 263.3 g
Protein 80 g160%
Vitamin A 103.9% Vitamin C 104.5%
Calcium 105.9% Iron 131.7%
*Based on a 2000 Calorie diet
Reserving about half of the almonds, finely chop the remainder and add to flour mixture.
Cream butter with sugar until light and fluffy.
Beat in eggs, one at a time.
Stir in flour and fruit mixture alternately with the milk until well combined.
Grease a 7 x 4-inch round pan.
Line the bottom with waxed paper and grease the paper.
Pour in batter and decorate top with reserved almonds.
Bake in a preheated 325Â° oven about 1% hours or until the cake tests done with a toothpick.
Cool 15 minutes on a cake rack.
Remove cake from pan and finish cooling on the rack.