OOP Re: SC - bread pudding

[Sue Clemenger]

Sultannas are roughly equivalent to what we in the U.S. refer to as "golden
raisins," aren't they?
- --Maire

Nanna Rögnvaldardóttir wrote:

> 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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