|The Aga Book|
|by Mary Berry|
The cookery author, journalist and broadcaster, Mary Berry, provides a guide to using Aga (and Rayburn) cookers.
Results 1 - 7 of 7 for dundee cake
Cream butter, adding sugar gradually, creaming thoroughly. Add well beaten eggs and grated citrus rind. Sift flour before measuring then sift flour ...
Cream the butter ... or other deep cake tin and place ... until a cake tester comes out clean. Cool 5 minutes in the pan before transferring to a wire rack.
Dundee Cake originated in the ... inserted into the center comes out clean. Cool in the tin for 10 minutes then turn out on to a wire rack and leave until cold.
The top of this classic Scottish tea cake is distinctively studded ... darker, richer cake, use brown sugar and a tablespoon of molasses instead of the sugar.
Cream butter and ... greased. Bake 1 to 1 1/4 hours in 350 to 375 degree oven. This cake keeps a long time. It is not ... and can be sliced and toasted.
Sift flour, baking ... Decorate surface of cake with 1/3 cup ... almonds. Add 1/3 cup citron, cut in strips. Bake in oven at 275 degrees for 1 to 1 1/4 hours.
Beat until creamy, then add 5 eggs (one at a time). Add: 2 tbsp. brandy Set aside. In a large bowl combine: 1/4 tsp. salt 1/4 tsp. baking soda 1 tsp. ...
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