Christmas Cake (Children's)

Ingredients

• Half a pound of butter
• Two ounces of finely-chopped mixed peel
• Three-quarters of a pound of flour
• The grated rind of one lemon
• Vanilla essence
• A quarter of a pound of currants
• Half a pound of sultanas
• A few cherries and almonds
• One teaspoonful of baking powder
• Four eggs (five if small)

Method

1. 1

   Work the butter and sugar to a cream with a wooden spoon, add the flour and eggs gradually, then the fruit and a little vanilla essence, and the baking powder last.

2. 2

   This makes a medium-sized cake.

3. 3

   Bake in a very moderate oven for two hours and a half.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 47. The excerpt below is the record exactly as published.

CHRISTMAS CAKE (Children's) Ingredients Half a pound of butter. Two ounces of fineIy=chopped Half a pound of castor sugar. mixed peel. Tliree^quarters of a pound of Tlie grated rind of one lemon. flour. Vanilla essence. A quarter of a pound of currants. Four eggs (five if small). Half a pound of sultanas. One teaspoonful of baking A few cherries and almonds. powder. Work the butter and sugar to a cream .with a wooden spoon, add the fiour and eggs gradually, then the fruit and a little vanilla essence, and the baking powder last. This makes a medium-sized cake. Bake in a very moderate oven for two hours and a half. COCOANUT PYRAMIDS Ingredients Six ounces of desiccated cocoanut. Two dessertspoonfuls of corn= Three ounces of castor sugar. flonr. The whites of two eggs. Wafer paper. Mix the sugar, cocoanut and cornflour together; whip the whites of &^% to a stiff froth, mix it in lightly with BREAD, CAKES, AND PASTRY 133 the dry ingredients. Form the mixture into small pyramids on wafer paper, and bake them in a slow oven until they are a pale brown colour. DRIPPING CAKE Ingredients One pound of flour. Two or three eggs. Six ounces of dripping. Half a pint of milk. Six ounces of sugar. One teaspoonful and a half of Six ounces of sultanas or currants. balling powder. Sift the flour; cream the dripping- and sugar together in a basin for ten minutes, then mix in iy degrees the flour, eggs, and milk; mix well together, add the fruit and baking powder; put the mixture into a greased and papered cake tin, and bake in a moderate oven for two hours and a quarter. EQYPTIAN CAKE Ingredients Five breakfastcupfuls of flour. Two eggs. One breakfastcupful of treacle. One ounce of ground ginger. One breakfastcupful of sugar. Two teaspoonfuls of common One breakfastcupful of butler. vinegar. One breakfastcupful of cream. Two teaspoonfuls of carbonate Half a pound of stoned raisins. of soda. Half a pound of currants. Stone the raisins and clean the currants; put the flour, sugar, ginger, and carbonate of soda into a basin; rub in the butter very smoothly, and add the raisins and currants; beat up the eggs, warm the treacle, stir these with the cream and vinegar to the dry ingredients, and mix all thoroughly together. Put the mixture into two cake tins lined with buttered paper, and bake in a slow 134 OCKLYE COOKERY BOOK oven for two hours. This quantity makes two good-sized cakes. QINQER BISCUITS Ingredients Three-quarters of a pound of Hal

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