Christmas Cake

Ingredients

• f lb. margarine
• J lb. brown sugar
• 1 lb. MILLENNIUM flour
• 2 teaspoonfuls BORWICK'S BAKING POWDER
• 1 lb. raisins
• ^ lb. currants
• -| lb. sultanas
• 2 ozs. sweet almonds
• 4 ozs. candied peel
• 3 eggs
• Spice, nutmeg, and ginger to flavour
• Suflicient milk to make it moderately moist

Method

1. 1

   Cream the margarine and sugar.

2. 2

   Add eggs, one at a time, and fruit gradually.

3. 3

   Sieve in flour and baking powder last, and beat thoroughly for 5 minutes.

4. 4

   Bake in moderate oven about 3 hours, with much cooler oven for the last hour.

Nutrition per serving

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 4. The excerpt below is the record exactly as published.

CHRISTMAS CAKE, f lb. margarine. J lb. brown sugar. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK^S BAKING POWDER. 1 lb. raisins. ^ lb. currants. -| lb. sultanas. 2 ozs. sweet almonds. 4 ozs. candied peel. 3 eggs. Spice, nutmeg, and ginger to flavour. Suflicient milk to make it moderately moist. Cream the margarine and sugar. Add eggs, one at a time, and fruit gradually. Sieve in flour and baking powder last, and beat thoroughly for 5 minutes. Bake in moderate oven about 3 hours, with much cooler oven for the last hour. LUNCHEON SEED CAKE, i- lb. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. 4 ozs. margarine. 3 ozs. castor sugar. 4 teaspoonful carraway seeds. I egg. Milk. Sieve the flour and baking powder. Rub in the margarine and add sugar and carraway seeds. Beat in the egg and about a wineglassful of milk. Bake about I J hours. STRAWBERRY SHORT CAKE. Rub I cup of margarine into i quart of MILLENNIUM flour, add 3 teaspoonfuls of BORWICK'S BAKING POWDER, and a little salt. Beat an egg into a little cold milk, and mix into a stiff dough. Roll out, and bake on flat tins in a quick oven. When done, split them, and place a layer of well-sugared small straw- berries between. Sift sugar over top, and serve with cream. BORWICK'S COOKERY BOOK, 15 AFTERNOON CAKES. 6 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER 3 ozs. margarine. 3 ozs. sultanas. 2 ozs. sugar. I egg. A little milk. Mix the flour and baking powder. Rub in the mar- garine, then add sugar and sultanas. Mix with the well- beaten egg, and if too dry add a little milk. Roll out into four cakes, place on a floured baking sheet, and bake ^ hour in moderate oven. LUNCH CAKES. 6 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 3 ozs. margarine. 2 ozs. raw sugar. I oz. each sultanas, currants, and chopped raisins. J oz. candied peel. I egg. 1 teaspoonful mixed ground spice. Grated rind of i lemon. Cream the margarine and sugar. Add beaten egg, mix in fruit, etc. Stir in flour, and add baking powder. Bake hours. PRINCESS CAKE. 9 ozs. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER

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