I attempted the Dundee cake recently and the recipe stated to use a 20cm round cake tin which I had and used. The cake when cooked had risen at least an inch over the cake tin and was saved from pouring over the side of the tin by the greaseproof paper and newspaper that i had wrapped around the side of the tin (which was recommended in the book). I guess there was too much cake mixture for the tin.
I have to say the cake was delicious so I decided to make it again this weekend minus the almonds, in fact I decided to make 2 as the recipe suggests you keep the cake for a week before cutting. I followed the instructions making two separate batches of cake mixture.
I then filled the prepared cake tins 3/4 full and put the remaining mixture into a small loaf tin.
I then wrapped around the newspaper to prevent burning.
I removed the cake in the loaf tin earlier as it cooked much quicker than the larger cakes.
I have to say that I was really pleased with the end results! I am also informed by members of my family that the cake is delicious!