TO-DAY’S RECIPE.
Dundee Cake. Ingredients:— One pound of flour. Half a pound of butter. Six ounces of sultanas. Four ounces of currants. Three ounces of candied peel. The grated rind of a lemon. One ounce of ground almonds. Half a pound of caster sugar. A small teaspoonful of baking powder. Five eggs. Two tablespoonfuls of milk. Salt. # (This makes a large cake.) Prepare the fruit in the usual way. Add the baking powder, and a good pinch of salt to the flour. Rub in the butter ■well, until the mixture looks like fine breadcrumbs. Add the fruit, grated lemon rind, ground almonds, and sugar. Mix well with the beaten eggs and milk. Bake in a well-greased tin in a moderate oven for two hours.
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Bibliographic details
Star (Christchurch), Issue 19270, 6 January 1931, Page 10
Word Count
124TO-DAY’S RECIPE. Star (Christchurch), Issue 19270, 6 January 1931, Page 10
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