Canadian Cakes

Name: Canadian Cakes
Ingredients: a pound and a half of sifted flour; one pound of sifted sugar; one pound of fresh butter; ten eggs; two teaspoonfuls of orange-flower water; two teaspoonfuls of brandy; half a pound of currants; the peel of half a lemon, grated

From A second Dudley book of cookery and other recipes, 1914

This cake may be iced, but it must be cut before the icing is done.

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 111. The excerpt below is the record exactly as published.

CANADIAN CAKES A POUND and a half of sifted flour, one pound of sifted sugar, one pound of fresh butter, ten eggs, two teaspoonfuls of orange-flower water, two 367 THE DUDLEY RECIPES teaspoonfuls of brandy, half a pound of currants and the peel of half a lemon, grated

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