Christmas Plum Cake

Ingredients

• ¥, oz. Brown & Polson’s Paisley Flour.
• 8 oz. Ordinary Flour.
• 4 oz. Castor Sugar.
• 2 oz, Raisins or Sultanas.
• 2 oz, Currants.
• 5 oz. Butter.
• 2 Eggs:
• Y% gill Milk.
• ¥%, tea-spoonful Ground Cinnamon.
• I oz. Mixed Peel.

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter a one pound cake tin.

3. 3

   Clean the fruit and dry in the oven.

4. 4

   Shred the peel.

5. 5

   Sift the flour well with the Paisley Flour, and mix with the fruit, peel, and cinnamon.

6. 6

   Put the sugar in a basin, and beat with the butter to a smooth cream.

7. 7

   Add the two yolks of eggs and beat all well together.

8. 8

   Whisk the whites of the two eggs to a stiff snow.

9. 9

   Mix the dry ingredients gradually into the egg, sugar and butter mixture.

10. 10

    If not moderately soft dough, add sufficient of the milk to make it so.

11. 11

    Beat in lightly the stiff snow of the whites of eggs.

12. 12

    Pour at once into the prepared cake tin.

13. 13

    Bake in a moderately-heated oven for about two hours.

14. 14

    Cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 14. The excerpt below is the record exactly as published.

CHRISTMAS PLUM CAKE. ¥, oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 4 oz. Castor Sugar. 2 oz. Raisins or Sultanas. 2 oz, Currants. 5 oz. Butter. 2 Eggs: Y% gill Milk. ¥%, tea-spoonful Ground Cinnamon. © I oz. Mixed Peel.

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