Clyde Cake

Ingredients

• i lb. of butter
• i lb. of castor sugar
• 4 eggs
• 9 ozs. of flour
• 4 ozs. of almonds
• i tea.spoonful of baking powder
• 10 ozs. of currants (washed, dried, and picked)
• 4 ozs. of sultanas raisins
• 6 ozs. candied peel (chopped fine)

Method

1. 1

   Beat butter and sugar to a cream; add eggs one by one, beating between each; add flour gradually with powder in last spoonful; then the currants, raisins, peel, and beat well again.

2. 2

   Line a greased tin with buttered paper and pour cake in.

3. 3

   Blanch and slice the almonds and lay them on the top of cake.

4. 4

   Bake in a rather slow oven for 2 hours till quite firm in the middle.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 56. The excerpt below is the record exactly as published.

CLYDE CAKE. i lb. of butter. i lb. of castor sugar. 4 eggs. 9 ozs. of flour. 4 ozs. of almonds. i tea.spoonful of baking powder. 10 ozs. of currants (washed, dried, and picked). 4 ozs. of sultanas raisins (do.) 6 ozs. candied peel (chopped fine)

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