DUNDEE CAKE.
Six ounces butter, 6oz. sugar, four eggs, Boz. flour, 4oz. currants, 4oz. raisins, loz. or 2oz. candied peel, half teaspoonful baking powder, a few drops of lemon flavouring. Beat the butter and sugar well together. Add the eggs (except two of the whites), beaten separately. Beat well together, then stir in lightly the flour, which has been put through a sieve with the baking powder. Stir in the fruit find flavouring. Stir in the remaining whites of eggs, which have been stiffly whipped. Pour the mixture into a cake tin lined with two thicknesses of greased paper. Bake two hours or longer in a moderate oven. Blanched and split almonds may be put on the top when the cake has been Daked a few minutes.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19300322.2.165.51.7
Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20520, 22 March 1930, Page 7 (Supplement)
Word Count
127DUNDEE CAKE. New Zealand Herald, Volume LXVII, Issue 20520, 22 March 1930, Page 7 (Supplement)
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.
Log in