101.Dundee Cake : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to make a 2lb cake

1 large banana

4 oz / 100g grated carrot or apple

3 large eggs

5 oz / 125g butter or margarine

5 oz / 125g sugar

8 oz / 225g

gluten-free flour mix

1 tsp / 4g bicarbonate of soda

½ tsp / 2g cream of tartar

6 oz / 150g currants

6 oz / 150g sultanas

2 oz / 50g glacé cherries

2 oz / 50g fine chopped peel

1oz / 25g ground almonds

grated rind one small orange and one small lemon

2 oz / 50g whole blanched almonds


Beat the banana / apple / sweet chestnut / tofu to a smoothpureé with the egg. This is best done in a liquidiser.

Beat together the butter and sugar.

Beat the pureé gradually into the creamed mixture.

In a separate bowl sieve together the flours and bicarbonate ofsoda, cream of tartar and mix before adding the ground almonds.

In a separate bowl mix together the currants, sultanas, mixed peel,grated rind and glacé cherries .

Fold the flour gently into the creamed mixture.

Gently fold the fruit into the cake mixture.

Immediately spoon the mixture gently into a deep 8 inch / 20cmcake tin lined with non-stick baking parchment.

Smooth the top and place the blanched almonds on top to decorate.Do not push these into the mixture.


Preheated oven

gas mark 3 325°F 160°C

Bake for 1½ to 2 hours or gas mark 2 for 2 to 2 ½hours

Let the cake cool before turning it out onto a wire tray.

Store in an airtight tin.This cake keeps well.


use chopped dates or dried apricots in place of the cherries.

use 4 oz / 100g prunes in place of the banana.