A Rich Plum Cake

Ingredients

• Take 10 ozs. of margarine
• and 6 ozs. of white sifted sugar
• add 2 eggs
• 1 lb. of MILLENNIUM flour
• 2 large teaspoonfuls of BORWICK'S BAKING POWDER
• h lb. of sultanas
• i gill of milk

Method

1. 1

   Beat them well together into a cream, add eggs one at a time, and well beat each one with the margarine and sugar.

2. 2

   Beat in 1 lb. of MILLENNIUM flour previously mixed with 2 large teaspoonfuls of BORWICK'S BAKING POWDER; then lightly mix with the whole 0.5 lb. of sultanas and 1 gill of milk, put into a quick oven, and reduce heat for the last half hour.

Nutrition per serving

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 7. The excerpt below is the record exactly as published.

2 large teaspoonfuls of BORWICK'S BAKING POWDER, a little salt and spice, and \ lb. of sugar, rub in 6 ozs. margarine, add 6 ozs. of sultanas, 2 ozs. of currants, and I oz. of candied peel. Moisten the whole with i egg and I teacupful of milk previously beaten together. Bake in a moderate oven for about hours. 24 BORW ICR'S COOKERY BOOK. SNOWBALLS. 1 lb MILLENNIUM flour I teaspoonful BORWICK'S BAKING POWDER. 3 ozs. sugar. 4 ozs. margarine. I egg. A little milk. Sieve flour and baking powder, and rub margarine well into it. Mix in the sugar, then add the egg and milk* and bind to a stiff dough. Divide the mixture into equal (small) portions, and roll into balls. Place on a flat tin, and bake in a moderate oven. When cold, brush over with warmed apricot jam, and roll in desiccated cocoanut. OATMEAL AND TREACLE CAKE. 1 lb. MILLENNIUM flour. 3 teaspoonfuls BORWICK^S BAKING POWDER. \ lb. oatmeal (fine). 2 ozs. brown sugar. 1 lb. lard. I pint milk. I lb. treacle. Put flour, oatmeal, sugar, and baking powder into basin and mix well. Then add melted lard, treacle, and milk, and stir all into stiff batter. Bake in a flat tin slowly, as it easil}^ burns. BATH CAKE. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 1 lb. lard. J lb. sugar. 2 eggs. \ lb. currants. 2 ozs. candied peel. I gill milk. BORWICK'S COOKERY BOOK. 25 Sieve baking powder with flour, and add currants and candied peel. Melt lard, sugar, and milk together, and stir it into the mixture. Add eggs and a few drops of essence of lemon, and beat well. Bake m a moderate oven. CRYSTALLISED GINGER CAKE. i lb. MILLENNIUM flour. li teaspoonfuls BORWICK'S BAKING POWDER. 4 ozs. margarine. J lb. crystallised ginger. 1 egg. " 2 ozs. sugar. i gill milk. Put flour, with the baking powder, through sieve, rub into it the margarine till free from lumps, then add sugar and ginger cut into small pieces. Well beat all together with egg and milk, put into well-greased tin, and place quickly in moderate oven. CURRANT BISCUITS. 12 ozs. MILLENNIUM flour, i-l teaspoonfuls BORWICK'S BAKING POWDER. I lb. margarine. 3 ozs. castor sugar. I egg. J lb. currants. Grated lemon rind. Beat margarine and sugar to a cream, then add egg, and stir in the cinrants and lemon rind. Sift in flour and baking powder, and, when well mixed, roll out J inch thick and cut into shapes. Bake about 20 minutes. 26 BORWICKS COOKERY BOOK. MONTREAL CAKE. 3 ozs. margarine. 2 ozs. castor sugar. 4 ozs. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. ^ gill milk. i egg. Beat margarine and sugar to a cream, add yolk of egg, then sift in flour and baking powder. Beat in the milk, afterwards stirring in the stiflly whipped white of egg. Bake in two Victoria sandwich tins. Cream 2 ozs. margarine with 2 ozs. castor sugar, and, when cakes are cold, spread over one and place the other on top to form sandwich. CHOCOLATE CAKE. 3 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER 2 ozs. ground rice. 3 ozs. margarine. 2 ozs. sugar. 1 egg. A little milk. 2 dessertspoonfuls of either chocolate or cocoa. Sift flour, rice, baking powder, and chocolate or cocoa together. Rub in the margarine, then add the sugar. Afterwards stir in the milk with the yolk, and lastly very gently mix in the whipped white of egg. Place quickly in a hot oven, using a well-greased tin, and bake from 20 minutes to \ hour. RASPBERRY BUNS. 1 lb. MILLENNIUM flour. ij teaspoonfuls BORWICK'S BAKING POWDER. 2 OZS. castor sugar. 1 egg. 2 OZS. lard. A little milk. Raspberry jam. < >^ O < fa BORWICK'S COOKERY BOOK. 27 Rub lard into the flour, then add sugar and baking powder and stir well. Add well-beat en egg and enough milk to make a stiff paste. Divide into 12 pieces and roll into balls. Then make a well in centre of each ball, put in ^ teaspoonful of jam., and cove?,r over with the paste. Bake in quick oven for about 10 to 20 mmutes. A RICH PLUM CAKE. Take 10 ozs. of margarine and 6 ozs. of white sifted sugar, beat them well together into a cream, add 2 eggs, one at a time, and well beat each one with the margarine and sugar. Beat in i lb. of MILLENNIUM flour previously mixed with 2 large teaspoonfuls of BOR- WICK'S BAKING POWDER ; then lightly mix with the whole h lb. of sultanas and i gill of milk

Cook this with the app: pantry check, scaling, and the assistant.