Cake with Raisins and Currants

Ingredients

• 2 cups flour
• 2 teaspoons Royal Baking Powder
• 5 eggs
• 1 cup milk
• 1 cup stoned raisins
• 1 cup washed and picked currants
• 1 cup chopped citron
• 1 teaspoon extract nutmeg
• 1 teaspoon extract cinnamon
• 1 cup butter
• 1 cup sugar

Method

1. 1

   Rub butter and sugar to light, white cream; add beaten eggs gradually, the flour sifted with powder, milk, raisins, currants, citron, and extracts; mix into smooth, medium batter; bake in shallow square cake-pan, in rather quick, steady oven, for 1 hour; when cold ice with white icing.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 24. The excerpt below is the record exactly as published.

5 eggs, 1 cup milk, 1 cup stoned raisins, A cup washed and picked currants, A cup chopped citron, 1 tea¬ spoon each extract nutmeg and cinnamon. Rub butter and sugar to light, white cream ; add beaten eggs gradually, the flour sifted with powder, milk, raisins, currants, citron, and extracts; mix into smooth, medium bat¬ ter; bake in shallow square cake-pan, in rather quick, steady oven, \A hours; when cold ice with white icing. Vanilla Cake. — IA cups butter, 2 cups sugar, 6 yolks eggs, 1 pint flour, IA tea¬ spoons Royal Baking Powder, 1 cup cream, 1 teaspoon extract vanilla. Rub butter and sugar until very light and creamy; add egg yolks and cream, flour, sifted with powder, and extract; mix into smooth, rather firm batter ; bake in shallow square pan, in fairly hot oven, 35 minutes. Wedding (or Bride) Cake. — 4 cups butter, 4 cups sugar, 10 eggs, 4 pints flour, 6 cups currants, washed, dried, and picked, 3 cups sultana raisins, 3 cups citron, A cup candied lemon peel, 2 cups almonds, blanched and cut in shreds, XA pint brandy, 2 teaspoons each nutmeg, mace, and cinnamon, table¬ spoon each cloves and allspice. Prepare all these ingredients in following manner : Place butter and sugar in large bowl; break eggs into quart measure or pitcher; cover small waiter with clean sheet of paper; on it lay sifted flour, fruit, citron and lemon peel cut into shreds, the almonds and spices, with brandy measured at hand; also get ready large cake-tin by papering it inside with white paper and outside and bottom with 4 or 5 thicknesses of coarse wrapping-paper, which can be tied on. Having thus prepared everything, and banked up fire to last, with addition from time to time of a shovel of coal, by which means you will not reduce oven heat, proceed to beat to very light cream the butter and sugar, adding eggs, 2 at a time, beating a little after each addition, until all are used; then put in contents of waiter all at once, with brandy; mix very thoroughly and smooth, put into prepared cake-tin, smooth over the top, put plenty of paper on to protect it; bake 8 hours, keeping oven steadily up to clear, moderate heat; watch carefully and you will produce a cake worthy of the occasion; remove. from oven very carefully, and suffer it to stay on tin until quite cold; next day ice it with thin coat of white icing, both top and sides; place in cool oven to dry the icing. Now spread a second coat of icing, which will prevent any crumbs or fruit being mixed up with the icing when you are icing to finish; now with broad knife proceed, when first coat is dry, to ice sides, then pour icing on center of cake, in quantity sufficient to reach the edges, wdien stop; decorate with vase of white, made flowers, etc., to taste. White Mountain Cake. — 1 cup butter, 3 cups sugar, 1 pint flour, \XA teaspoons Royal Baking Powder, whites 6 eggs, 1 cup milk, 20 drops extract bitter almonds. Rub butter, AND PASTRY COOK and sugar to light, white cream; add the 6 whites whipped to dry froth, the flour sifted with the powder, the milk, and extract; mix together thoroughly, but carefully, and bake in jelly-cake tins in a quick oven 15 minutes; then arrange in layers with white icing and grated cocoanut mixed, in the proportion of 2 cups of former to 1 of latter. Wild Rose Cake. — Make the dough after the receipt given for pond-lily cake, flavoring with rose and strawberry instead of peach. Bake in 2-inch-deep jelly-tins, and sandwich with pink icing, and the same on top. (Made by substituting finely pulverized pink sugar for white.) When you have put the last layer of pink icing on top, sift very lightly over with granulated white sugar Cookies and Small Cakes Requiring More Than Four Eggs OYAL COOKIES. — 1 cup butter, 2 cups sugar, 5 eggs, l A pints flour, A teaspoon Royal Baking Powder, 1 cup milk. Mix butter, sugar, and eggs smooth; add flour sifted with powder, and milk; mix into dough, soft enough to handle conveniently; flour the board, roll out dough, thin ; cut out with biscuit-cutter; lay on greased baking- tin, bake in hot oven 5 or 6 minutes. Anise-seed Cakes. — 8 eggs, 1 pound sugar, 1 scant pound flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 tablespoon anise-seed. Beat eggs and sugar together 30 minutes, then add anise, flour mixed with powder, and roll out thin. Cut in fancy shapes and bake on flat tins in quick oven. Albert Cakes. — Yolks 6 eggs, white 1 egg, 5 ounces sugar, 5A ounces blanched and chopped almonds, 3 ounces flour, A teaspoon Royal Baking Powder, 1 ounce chopped can¬ died orange peel, A teaspoon extract cinna¬ mon, pinch cloves, grated rind A. lemon. Bake in small patty-pans in moderate oven. Buttercups. — 2 tablespoons butter, 1 cup sugar, yolks 9 eggs, 1 teaspoon vanilla, A cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder. Bake in patty-pans, ice with boiled icing, tinted yellow. Little Spice Cakes. — 1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon vanilla, 1 tablespoon black coffee, A teaspoon salt, 2 teaspoons cocoa, 1 teaspoon extract cinnamon, 1 tea¬ spoon extract nutmeg

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