Grease well with butter some small queen -cake tins.
Place in a basin the butter, and with the back of a wooden
spoon beat it to a cream ; add the sugar and beat well for
five minutes. Place the eggs in a basin and beat them till
very light. Add now to the butter and sugar a spoonful of
the flour, then a little of the egg; continue adding alter-
nately the flour and egg until both are used up. Stir all
well together, and then add lastly the currants. Half fill
the greased tins, and bake in rather a quick oven for fifteen
minutes. When ready, turn the cakes out on a wire sieve
to cool.
LUNCH CAKE — SYRUP CAKE. 219
Lunch Cake. — Three tea-cupfuls of flour, one tea-cupful
of sugar, one tea-cupful of butter milk, two tea-cupfuls of cur-
rants, three ounces of butter, two eggs, one ounce of orange
peel, one half tea-spoonful carbonate of soda, one pinch salt✪ Lunch Cake.
Place in a large basin the flour, sugar, and butter; with
the tips of the fingers mix all thoroughly together. Cut in
very thin small pieces the peel, add it, also the currants.
Place now on a plate the soda, and with the back of a spoon
rub out all the lumps ; add it and the salt also to the dry
ingredients in the basin. In a small basin beat till very
light the eggs, add the butter milk, and stir well together.
Prepare now a cake-tin by dipping it in boiling water, dry-
ing it quickly, and lining it with a sheet of greased paper.
Mix now quickly together the contents of both basins, pour
the mixture into the tin, bake in a moderate oven for one
hour and a quarter.
Plain Fruit Cake.— One and a half pound flour, one
pound of sugar, one half pound currants, one half pound
sultana raisins, one quarter pound candied peel, five ounces
of lard, one pint milk, two eggs, one quarter ounce carbonate
of soda, one quarter ounce tartaric acid✪ Plain Fruit Cake.
Prepare the cake-mould as in foregoing recipe. Place in
a large basin the flour, sugar, and lard. "With the tips of
the fingers mix all together till the mixture looks like
bread crumb; add then the raisins and currants, also the
candied peel cut in very small pieces. Place on a plate the
soda and tartaric acid, rub out all lumps with the back of a
spoon, and add them to the other dry ingredients. Beat
now in a small basin the eggs, add to them the milk, and
stir well together. Mix now quickly together the contents
of both basins. Pour the mixture into the cake-mould, and
bake it in rather a moderate oven for an hour and a half.
Syrup Cake. — One and one-half pound flour, one quarter
pound sugar, one quarter pound lard, two ounces almonds,
two pounds syrup, one half tea-spoonful baking-powder.
Place in a large basin the flour, add to it the sugar and
220 BREAD AND CAKES.
lard, with the tips of the fingers mix all well together.
Pour over the almonds sufficient boiling water to cover
them, take off the skins, cut them in half, and add them to
the flour, lard, and sugar. Add now the baking-powder,
and mix all well with a spoon. Pour in now the syrup, stir
all well together again. Grease well with lard a cake-tin,
pour in the mixture, place the tin in a moderate oven, and
bake for an hour and three quarters.
Seed Cake. — One half pound sugar, one half pound butter,
one half pound flour, one quarter pound almonds, one quarter
pound orange peel, five eggs. ✪ Lemon Cake
Page 143 · 5 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Grease well with butter some small queen -cake tins. Place in a basin the butter, and with the back of a wooden spoon beat it to a cream ; add the sugar and beat well for five minutes. Place the eggs in a basin and beat them till very light. Add now to the butter and sugar a spoonful of the flour, then a little of the egg; continue adding alternately the flour and egg until both are used up. Stir all well together, and then add lastly the currants. Half fill the greased tins, and bake in rather a quick oven for fifteen minutes. When ready, turn the cakes out on a wire sieve to cool.
LUNCH CAKE — SYRUP CAKE. 219
Lunch Cake. — Three tea-cupfuls of flour, one tea-cupful of sugar, one tea-cupful of butter milk, two tea-cupfuls of currants, three ounces of butter, two eggs, one ounce of orange peel, one half tea-spoonful carbonate of soda, one pinch salt.
Place in a large basin the flour, sugar, and butter; with the tips of the fingers mix all thoroughly together. Cut in very thin small pieces the peel, add it, also the currants. Place now on a plate the soda, and with the back of a spoon rub out all the lumps ; add it and the salt also to the dry ingredients in the basin. In a small basin beat till very light the eggs, add the butter milk, and stir well together. Prepare now a cake-tin by dipping it in boiling water, drying it quickly, and lining it with a sheet of greased paper. Mix now quickly together the contents of both basins, pour the mixture into the tin, bake in a moderate oven for one hour and a quarter.
Plain Fruit Cake.— One and a half pound flour, one pound of sugar, one half pound currants, one half pound sultana raisins, one quarter pound candied peel, five ounces of lard, one pint milk, two eggs, one quarter ounce carbonate of soda, one quarter ounce tartaric acid.
Prepare the cake-mould as in foregoing recipe. Place in a large basin the flour, sugar, and lard. "With the tips of the fingers mix all together till the mixture looks like bread crumb; add then the raisins and currants, also the candied peel cut in very small pieces. Place on a plate the soda and tartaric acid, rub out all lumps with the back of a spoon, and add them to the other dry ingredients. Beat now in a small basin the eggs, add to them the milk, and stir well together. Mix now quickly together the contents of both basins. Pour the mixture into the cake-mould, and bake it in rather a moderate oven for an hour and a half.
Syrup Cake. — One and one-half pound flour, one quarter pound sugar, one quarter pound lard, two ounces almonds, two pounds syrup, one half tea-spoonful baking-powder.
Place in a large basin the flour, add to it the sugar and
lard, with the tips of the fingers mix all well together. Pour over the almonds sufficient boiling water to cover them, take off the skins, cut them in half, and add them to the flour, lard, and sugar. Add now the baking-powder, and mix all well with a spoon. Pour in now the syrup, stir all well together again. Grease well with lard a cake-tin, pour in the mixture, place the tin in a moderate oven, and bake for an hour and three quarters.
Seed Cake. — One half pound sugar, one half pound butter, one half pound flour, one quarter pound almonds, one quarter pound orange peel, five eggs.
Records on this page
Lunch CakeSyrup CakePlain Fruit CakeLemon CakeSeed Cake