A bit of a plain Jane, you might think. But we still all love it. There are times when a piece of really good plain cake is all you want. In this case I would choose to serve it with a glass of chilled Madeira wine, which is in fact what it was invented for.
|225g plain flour|
|2 level teaspoons baking powder|
|175g spreadable butter|
|2 large eggs, beaten|
|110g golden caster sugar|
|grated zest of 1 large lemon|
|2–3 tablespoons milk (to mix)|
|1 thin slice candied citron peel (optional)|
|Pre-heat the oven to 170°C, gas mark 3|
|Need help with conversions?|
|You will need a Silverwood loaf tin (or a standard 2lb loaf tin), lined with a 2lb traditional loaf tin liner|
This recipe is from Delia's Cakes
Start by sifting the flour, salt and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.
Then simply add the butter, eggs, sugar and grated zest and, using an electric hand whisk, combine them for about 1 minute until you have a smooth consistency.
Then add the milk, a tablespoon at a time – you need enough to make a creamy consistency that drops off a spoon easily when tapped on the side of the bowl. Be careful not to add too much milk – it needs to be a little stiffer than a sponge cake mix.
Now spoon the mixture into the loaf tin, levelling it off with the back of a tablespoon, and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1 hour or until it feels springy in the centre.
Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
Store in an airtight tin in its liner.
If you like to follow tradition you can lightly place a thin slice of candied citron peel on the surface before baking.
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If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings! Although it is made here with butter and lard, you could make it with spreadable butter.
I have fond memories of my friend Molly Owen, who gave me this recipe. On paper it may sound a bit unlikely, but just you wait.
There are many versions of this and the type of tea used varies from what I call common tea to… you name it. But more importantly we have crammed in as much fruit as we could. Thus it keeps very moist and, later on, toasts beautifully.
There are a million and one versions of Dundee cake, so please don’t write to me and say this isn’t the real one! What I can guarantee is that this is a beautiful cake. It’s not rich and moist like a Christmas cake, but lighter and more crumbly in textur
In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it’s much easier.
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