{"id":2661,"date":"2026-02-15T18:42:10","date_gmt":"2026-02-15T18:42:10","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:42:10","modified_gmt":"2026-02-15T18:42:10","slug":"scottish-dundee-cake","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/scottish-dundee-cake\/","title":{"rendered":"Scottish Dundee Cake"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>8 ounces flour<br \/>\n6 ounces caster sugar<br \/>\n6 ounces butter or margarine<br \/>\n4 eggs<br \/>\n4 ounces currants<br \/>\n4 ounces raisins<br \/>\n4 ounces sultanas<br \/>\n2 ounces candied peel<br \/>\n1 ounce ground almonds<br \/>\n1 tsp. mixed spices<br \/>\n1 tsp. baking powder<br \/>\n1\/2 tsp. salt<br \/>\n1 ounce split blanched almonds<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Set oven to 325. Grease an 8 inch round cake tin and line with greaseproof paper. Cream  the fat and sugar in a bowl. Sift the flour, salt and spices together. Add the baking powder  to the last of the flour. Stir in the ground almonds. Add the fruit peel. Gently Mix. Put  into the tin. Arrange the split almonds evenly on the top of the cake. Bake for about 2  hours. After the first hour, if the top is browning too quickly cover with greaseproof  paper. Allow the cake to cool slightly in the tin before turning on to a wire rack. The cake  will keep for several weeks if wrapped in kitchen foil.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. &quot;(John 3:16)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cake<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/scottish-dundee-cake\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2661","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2661","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/comments?post=2661"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2661\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/media?parent=2661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/categories?post=2661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/tags?post=2661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}