This is not French but it is delicious and it has become popular with all who have tasted it in France. The recipe has Royal connections and comes from the kitchens of Queen Victoria which is why it’s in pounds and ounces – read more about the history of Grandma Flo’s Dundee Cake.
It has a lovely buttery taste and is very fruity.
Ingredients for Grandma Flo’s Dundee Cake
10-12 ozs Currants and Sultanas (mixed)
2 ozs Glacé Cherries
20zs Chopped Peel (Optional)
6 ozs Butter
6 ozs Caster sugar
6 ozs Self Raising Flour
2 ozs Plain Flour
Grated Rind of an Orange
Pinch of Salt
2-3 ozs Halved Blanched Almonds
Grease and flour a cake tin 7-8 inches in diameter.
Clean and prepare the fruit.
Cream the fat very well, add the sugar and beat until very light.
Beat in the eggs one at a time, adding a tea spoon of flour if the mixture tends to curdle and continue beating.
Add half the flour sifted with sale, and lightly work them in.
Add the fruit and grated orange rind then the remaining flour.
Turn into the prepared tin and level off. Arrange the halved almonds in circles on the top of the cake.
Bake for 1 hour at 350°F and 1 ¼ – 1 ½ hours longer at 300°F on first shelf up position.
(NOTE this temperature may be too high for your oven it is for mine as I think it’s written for much older range oven style cooking – I use 300F gas 2-3 for one hour and then turn it down to 300F gas 1-2) for an hour and I cover with a circle of grease proof paper – there’s a lot of butter in this so it’s easy to overdo the cooking).
This is a really lovely buttery, moist cake and perfect for afternoon tea!