I don’t know if this link is the same recipe as it has the non-metric measurements included, but the wording is nearly identical as are the ingredients. I did try to find one that looked exactly like the picture I took, but I printed it out a month ago and there’s no source link on the page. Sorry to the OP of it.
Here’s how I made mine:
1 3/4 sticks of butter (about 3/4 cup)
1 cup or 1 1/4 cups (I forget) of turbinado sugar (because I did not feel like hunting down where I’d stashed the brown sugar before the emergency kitchen reno)
2 cups of flour (I felt it was too much and so compensated by adding liquid. It was probably supposed to be a dense cake, but I’d done my research when Enola Holmes 2 first came out and have forgotten since then)
3 extra large eggs
1 tsp corn starch (that was an oops because the can is near identical to the baking powder and the light isn’t that great in my kitchen)
1 heaping tsp baking powder
6 heaping utensil tablespoons of Smuckers sweet orange marmalade with peel (about 1 cup or half that jar by the time I decided it was enough to try and help compensate for all the flour)
a few shakes of jarred, grated orange peel (which I knew would end up being a mistake and make it taste bitter, but did it anyway and proved myself right. Hence, the need for vanilla)
2 tsps but maybe more of vanilla extract (I don’t measure the stuff)
1/2 cup - 1 cup of orange juice (I added a little at a time from a small drinking cup until the consistency was more thick cake batter instead of stiff cookie dough)
raisins - shook out raisins from the bag until it looked like enough and then added more. Maybe about 2 cups in the end.
currants - there aren’t any, after 2 stores I gave up trying to find them. Maybe it’s the pandemic. Maybe my preferred chain grocery store just stopped selling them because they’re not exactly popular here in my part of the U.S. as far as I know.
slivered almonds meant for baking - I just scattered those on
I used 2 Pyrex pie pans to bake the cake in because like with the brown sugar, I did not feel like hunting my round cake pans down. I greased them with margarine and dusted them with flour. There was only enough batter to fill them maybe 1/3 full, maybe less. Which turned out fine because no spillover.
Baked the first 18 minutes at 310 because I thought 300 would be too low and hadn’t read far enough ahead to see that the baking time was 1 1/2 - 2 hours. (Another clue that this was supposed to be a dense cake.) Then turned down the heat to 300 and baked in 16 - 18 minute increments until the edges were brown and a knife inserted into the center was almost clean. Baked for another 8 minutes and decided they were done enough. Total baking time was 1 hour.
I did not let it cool before tasting. It was soft and mildly sweet and not a bad cake at all, especially warm. It was made better with a drizzled on glaze made from powdered sugar and orange orange juice.
Would I make this again? Yes, but only to use up the raisins and almonds. Hub’s allergic to nuts (picking them off isn’t enough to keep him from a bad reaction) so I’m the only person who can eat it. It’s not a bad cake at all. It’s just not a craveable cake, but maybe I’ll change my mind. I would also try to make less cake next time.
Vintage Dundee cake tin Round red tartan tin by Scribona. Measures approximately 9 cm high and 17 cm across. Lid fits securely so much so its a little tricky to get off. Some marks and signs of age but overall great vintage condition. UK SHIPPING INCLUDED I have lots more vintage tins if you wish to
