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Dessert

Guyanese Dundee Cake

A moist, nutty fruit cake with butter, sugar, flour, eggs, and a mix of dried fruit, nuts, and citrus zest.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 6% of all ingredient pairs, and 122,858 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Ovena moderate oven
Timeabout 1–1½ hours

Ingredients

Contains: egg, milk, wheat, peanut, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: nuts

Directions

Make the batter

  1. Cream the butter and sugar until smooth.

  2. Add eggs one at a time, beating thoroughly after each addition.

  3. Sieve the flour with the baking powder.

  4. Lightly fold in the flour a little at a time, adding the fruit, nuts and rind with the last bit of flour.

Bake

  1. Pour the mixture into an 8‑inch cake pan lined with greased paper. Place split nuts on top.

  2. Bake about 1–1½ hours in a moderate oven.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + flourtop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + peanuttop 8% of all pairs
    Aroma overlapstrong
    Mentioned together1,621 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Butter + eggtop 8% of all pairs
    Aroma overlapstrong
    Mentioned together118,511 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Butter + lemontop 8% of all pairs
    Aroma overlapstrong
    Mentioned together41,197 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Flour + eggtop 8% of all pairs
    Aroma overlaplow
    Mentioned together104,138 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter or margarine
Creamed with sugar to trap air, giving the cake a tender, rich crumb.
Eggs
Bind the batter and add structure as the cake sets in the oven.
Flour
Forms the cake's main structure once heated and set.
Baking powder
Releases gas in the batter, helping the cake rise.
Mixed dried fruit
Adds moisture, sweetness and chew throughout the cake.

The step that matters

Folding in the flour. Flour should be folded in lightly and gradually. Overmixing develops gluten, which can make the cake tough and dense, and it can knock out air trapped in the creamed butter and sugar.

Flavor stand-ins for the peanut

How well each one fits the dish's main ingredients (butter, sugar, flour, egg, lemon):

  1. Almondbetter flavor fit
  2. Milletbetter flavor fit
  3. Walnutbetter flavor fit
  4. Peanutthe original

Fit is the average pairing score against butter, sugar, flour, egg, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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