Cake, Easter

Name: Cake, Easter
Ingredients: Jib. of butter; Vlb. of sugar; two large whole eggs; lib. of flour; half a teaspoonful of baking powder; J-lb. each of sultanas; and currants; 4oz. candied peel finely chopped; half a teaspoonful of ground ginger; half as much of nutmeg; and cinnamon

From Bread, cakes, and biscuits, 1902

Brush with egg and dust with sugar before glazing.

Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.

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

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