OOP Re: SC - bread pudding

[pat fee]

  My mother-in-law( a Scot, born there) calles it Dundee cake.  It is a 
cake,( original date 1567) according to the recipe that uses dried berries 
and "sour" oranges, from "heathen lands"  The soaked fruit is the berries 
soaked in the juice of the oranges with honey added.  I believe the peel of 
the orange was added in a later dated version.(1800's)  There are eggs, 
flour, honey, buttermilk, soda(bakeing)and rose water in this cake.  Also a 
version calles for oats to be soaked in the buttermilk over night, then 
added to the batter.

   Lady Katherine McGuire


>From: "Nanna Rögnvaldardóttir" <nannar at isholf.is>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: Re: OOP Re: SC - bread pudding
>Date: Wed, 26 Apr 2000 01:07:26 -0000
>
>Lady Katherine McGuire wrote:
>
> >  I have a period recipe that uses bread and "dundee cake"  A oop mane 
>for
>a
> >soaked fruit cake.
>
>The name "Dundee cake" dates from the late 19th century. The genuine cake,
>said to have evolved as a by-product of the marmalade industry of Dundee
>sometime during 1850-1900, is not soaked, and it is not an ordinary fruit
>cake, as it has no spices, only candied orange peel, and sultanas are the
>only fruit. It is rich and golden and would indeed be very good for bread
>pudding but I wonder what cake was originally used in the recipe.
>
>Nanna
>
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