floured board, and work into it vigorously the butter, eggs,
sugar, spice, and water, rubbing it all in smoothly, breaking
and tearing up the dough to get it evenly mixed, and at
the last mix in the fruit lightly, without any rubbing this
time as it breaks the fruit and makes the cake unsightly.
When perfectly mixed three-quarter fill buttered tins with
the mixture, let it rise for twenty minutes or so in a
warm place, then bake in a cool oven. The secret of success
in these cakes lies entirely in the mixing. If a richer cake
is desired use Vienna dough, cherries, and elace fruit, &c.
Cake, Dripping. — Sift together lib. of flour and one tea-
spoonful of baking powder; then rub well into it Jib. of
nice clarified dripping, and next mix in a teacupful of
moist sugar, loz. carraway seeds, and ilb. well-washed and
dried currants. When these are mixed in, whip three eggs✪ Cake, Dripping
with about half a pint of milk, and beat this mixture very
thoroughly into the cake dough; bake at once in a well-
buttered tin for one and a half to two hours.
Dry. — Soak lib. of butter overnight in either
orange flower or rose water, then rub it into lib. of fine flour
mixed with lib. of caster sugar ; beat the yolks of six eggs
with a little brandy, and mix these into the flour, &c., adding,
if liked, fib. of well washed and dried currants✪ Dry Cake to the mixture
(this is optional), and, lastly, mix in the whites of eight-
eggs beaten to a stiff froth. Bake half an hour in well-
buttered tins, in a sharp, but not scorching, oven. This
cake will keep for six months.
Dundee. — Cream together 6oz. each of butter and
caster sugar; sieve together ^lb. of fine flour and half a
teaspoonful of baking powder (or use Coomb’s Eureka or
the Paisley Flour), and mix with it the finely-grated rind
of a lemon ; then stir this all into the creamed butter, &c.,
alternately with four well-whisked eggs. When this is all
well blended, stir in 3oz. or 4oz. each of picked sultanas (or
seeded raisins) and washed and dried currants, loz. or 2oz.
of shred candied peel, and loz. or 2oz. of blanched and
CAKES.
89
roughly-chopped almonds. When these are all mixed in,
pour it all into a plain mould previously lined with two
layers of well-buttered paper, strew loz. of blanched and
shredded almonds over the top, and bake.
Cake, Easter (which is good at any time). — Cream together
Jib. of butter and Vlb. of sugar, then work in two large
whole eggs, next lib. of flour previously mixed with half a
teaspoonful of baking powder, and, lastly, J-lb. each of
sultanas and currants, 4oz. candied peel finely chopped, half
a teaspoonful of ground ginger, and half as much of nutmeg
and cinnamon✪ Cake, Easter ; roll the dough out in round cakes Gin.
or Tin. across and lin. thick. Bake in a moderate oven,
and just at the last brush over with egg, dust with sugar,
and glaze for a few minutes.
Elderberry. — Beat to a cream 6oz. of butter and ✪ Elderberry Cake
Page 56 · 5 recipe records on this page
Presented as published in 1902. 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
floured board, and work into it vigorously the butter, eggs, sugar, spice, and water, rubbing it all in smoothly, breaking and tearing up the dough to get it evenly mixed, and at the last mix in the fruit lightly, without any rubbing this time as it breaks the fruit and makes the cake unsightly. When perfectly mixed three-quarter fill buttered tins with the mixture, let it rise for twenty minutes or so in a warm place, then bake in a cool oven. The secret of success in these cakes lies entirely in the mixing. If a richer cake is desired use Vienna dough, cherries, and elace fruit, &c.
Cake, Dripping. — Sift together 1lb. of flour and one teaspoonful of baking powder; then rub well into it ½lb. of nice clarified dripping, and next mix in a teacupful of moist sugar, 1oz. caraway seeds, and 1lb. well-washed and dried currants. When these are mixed in, whip three eggs with about half a pint of milk, and beat this mixture very thoroughly into the cake dough; bake at once in a wellbuttered tin for one and a half to two hours.
Dry. — Soak 1lb. of butter overnight in either
orange flower or rose water, then rub it into 1lb. of fine flour mixed with 1lb. of caster sugar ; beat the yolks of six eggs with a little brandy, and mix these into the flour, &c., adding, if liked, ½lb. of well washed and dried currants to the mixture (this is optional), and, lastly, mix in the whites of eighteggs beaten to a stiff froth. Bake half an hour in wellbuttered tins, in a sharp, but not scorching, oven. This cake will keep for six months.
Dundee. — Cream together 6oz. each of butter and
caster sugar; sieve together ½lb. of fine flour and half a teaspoonful of baking powder (or use Coomb’s Eureka or the Paisley Flour), and mix with it the finely-grated rind of a lemon ; then stir this all into the creamed butter, &c., alternately with four well-whisked eggs. When this is all well blended, stir in 3oz. or 4oz. each of picked sultanas (or seeded raisins) and washed and dried currants, 1oz. or 2oz. of shred candied peel, and 1oz. or 2oz. of blanched and
roughly-chopped almonds. When these are all mixed in, pour it all into a plain mould previously lined with two layers of well-buttered paper, strew 1oz. of blanched and shredded almonds over the top, and bake.
Cake, Easter (which is good at any time). — Cream together ½lb. of butter and ½lb. of sugar, then work in two large whole eggs, next 1lb. of flour previously mixed with half a teaspoonful of baking powder, and, lastly, ½lb. each of sultanas and currants, 4oz. candied peel finely chopped, half a teaspoonful of ground ginger, and half as much of nutmeg and cinnamon ; roll the dough out in round cakes 6in. or 7in. across and 1in. thick. Bake in a moderate oven, and just at the last brush over with egg, dust with sugar, and glaze for a few minutes.
Elderberry. — Beat to a cream 6oz. of butter and
Records on this page
Dundee CakeCake, DrippingDry CakeCake, EasterElderberry Cake