Bunloaf
From Recipes for cakes and puddings, 1930
About 3.5-lbs.
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 3. The excerpt below is the record exactly as published.
BUNLOAF. (About 3}-Ibs.) 16-ozs. CAKEOMA Cake Mixture. 5-ozs. butter. 4 egss. 1-1b. raisins. 4-ozs. candied peel. 1-1b. currants. 3-4 tablespoonfuls milk
Cook this with the app: pantry check, scaling, and the assistant.