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Dundee Cake Recipe

2 1/2 cups flour
1/2 tsp. baking powder
1 cup butler
1 cup sugar
5 eggs
2/3 cap currants
1 1/3 cup raisins
1/3 cup cherries
Grated rind of one Lemon
Grated rind of one orange

Preheat oven to 325F. Sift together, flour, baking powder. Cream butter and sugar together until fluffy, beat in the eggs, one at a time, following each with 1 Tbsp. of the Hour mixture, fold in the remaining flour mixture with the dried fruits and rinds. Spoon into a lined tube pan. Bake for 2 hours or until a skewer comes clean, when inserted. Cover the cake if it browns too quickly.

1 cup butter
1 cup granulated sugar
3 eggs
1/2 tsp. lemon flavoring
3 cups flour
2 tsp. baking powder
1/2 cup milk
3/4 cup red cherries
3/4 cap green cherries

Cream butter and sugar. Add unbeaten eggs one at a time, beating well after each addition. Add flavoring. Combine flour, baking powder and salt together and add to the creamed mixture alternately with the milk. Mix thoroughly and then fold in cherries. Bake in a greased and lined bundt pan. Bake for 1 1/2 hours in a 350F preheated oven.

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Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not repost/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you