Cake, Dripping

Ingredients

• lib. of flour
• one teaspoonful of baking powder
• Jib. of nice clarified dripping
• a teacupful of moist sugar
• loz. carraway seeds
• ilb. of well-washed and dried currants
• whip three eggs

Method

1. 1

   Sift flour and baking powder, rub in clarified dripping, mix in moist sugar, carraway seeds, and currants.

2. 2

   Whip eggs with milk and beat into the dough.

3. 3

   Bake in a well-buttered tin for 1.5 to 2 hours.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.

Jib. of well-washed and dried currants, loz. of shred candied peel, and a quarter of a grated nutmeg. Mix thoroughly to a stiff paste with either milk or water. Delicate. — Take 4oz, of creamed fresh butter. Jib. sugar, lib. well washed and dried currants, 21b. of flour sifted with Joz. carbonate of soda, and a pint of new milk. Mix this well and bake in a hot oven as soon as it is mixed. Diet. — Take the weight of nine eggs in sugar, the weight of five in flour ; whisk the whites of the eggs to a stiff froth, and the yolks till quite light, then mix them, stir in the sugar, the flour, and a few carraway seeds, and beat it all well together. Bake in a well papered hoop. — — Dough. — This is an excellent cake for school treats, &c., and if carefully made is very good. For every 41b. of bread dough (risen ready for making up into loaves), allow Jib. of butter or good clarified dripping, 12oz. sugar, two eggs, a dust of mixed spice, a gill of hot water, and 3lb. currants or sultanas, or mixed ; lay the dough on a well 88 BREAD. CAKES, AND BISCUITS. 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

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