DUNDEE CAKE

Dominion, Volume 31, Issue 110, 3 February 1938, Page 5

DUNDEE CAKE

JNGKEDIENTSOne small cup of butter, two-thirds of a cup of sugar, 4 eggs, one-third of a cup of almonds (blanched and chopped), onethird of a cup mixed orange and lemon peel (finely shredded), cups of plaiu Hour, 1 teaspoon baking powder (or 4 teaspoon biearbouate of soda t I 1 and 1 teaspoon 8 I \ cream of tartar), I 4 teaspoon salt, 1 I A lb cup seedless mis-1 ins, 1 cup cur- V ■ / rants. 1 cup sul- Vl vC \z /J tanas. 2 table- - L spoons orati g e juice. For deco- \ ’ttpJ’J ration: One-third tSds of a cup of al- \ OP IM monds. blanched —X/ / \j| and shredded; " I / Vdffl one-third of a cup - fl/ /B of lemon peel, cut / ■ into fine strips; 2r~ 1 one-third of if 1 I cup' glace cherries,, cut in pieces. Prepare fruit. Cream butter and sugar, add eggs, one at a time, beating for 5 minutes, after each: stir in the chopped almonds. Sift flour with baking powder and salt, mix with the fruit, and stir in. Add orange and lemon peel mixed with orange juice. Mix thoroughly. and turn into two or three tins lined with buttered paper. Put blanched almonds, candied cherries, and peel on top. Bake for about lor labours in a moderate oven—more or less, according to depth of cake. As soon as top begins to brown protect it with paper,

To clean rusty pans, dab the rust with olive oil and allow it to soak in. ffhen use a wire pan scrubber in powdered bath-brick, and scrub vigorously.