Line 2-3 small loaf pans with foil and preheat oven 275°. Cream til light and fluffy 7/8 c. butter. Beat in gradually 2/3 c. sugar. Add 4 eggs, one at a time, beating 5 minutes after each. Stir in 1/3 c. blanched almonds, chopped. Sift together 2 1/2 c. pastry flour (or 2 1/4 c. all-purpose flour) 1 t. baking powder and 1/2 t. salt. Add 1 c. seedless raisins, 1 1/3 c. currants or seeded raisins cut in pieces. Mix well and add to the first mixture along with 1/3 c. candied orange and lemon peel cut up and 2 T. orange juice. Mix thoroughly. Fill the pans and cover with blanched almonds, candies, cherries and citron. Bake 1 1/3 hours (if they start to brown cover with brown paper).
Dundee Cake recipe is published in our November, 2000 Menu Minder.