Dundee Cake

Ingredients

• 2 cupfuls Butter
• 1.5 cupfuls Sugar
• 8 Eggs
• 1.5 pints Flour
• 1 teaspoonful Royal Baking Powder
• 0.5 Lemon peel, cut in thin small slices
• 1 cupful Washed, picked, dried currants
• 1.5 cupfuls Sultana raisins
• 1 teaspoonful Royal Extract Nutmeg
• 1 teaspoonful Royal Extract Cloves
• 1 teaspoonful Royal Extract Vanilla
• 0.5 cupful Cream
• 1 cupful Almonds, coarsely chopped (if at hand)

Instructions

1. 1Rub the 2 cupfuls butter and 1 1/2 cupfuls sugar together to a white, light cream.
2. 2Add 8 eggs, 2 at a time, beating 5 minutes between each addition.
3. 3Add 1 1/2 pints flour, sifted with 1 teaspoonful Royal Baking Powder, 1/2 lemon peel, 1 cupful washed, picked, dried currants, 1 1/2 cupfuls sultana raisins, 1 teaspoonful each Royal Extract Nutmeg, Cloves, and Vanilla, and 1/2 cupful cream to the mixture. Mix into a rather firm batter.
4. 4Pour batter into a paper lined, shallow, square, cake pan. Chop 1 cupful almonds coarsely, sprinkle over the top. Preheat oven to 350°F (175°C) and bake in a moderate oven for 1 1/2 hours.