English Plum Cake

Ingredients

• One cup of butter creamed
• two cups white granulated sugar
• four eggs beaten light
• one cup sweet milk
• four cups flour sifted with one-half teaspoon salt
• one even teaspoon baking soda
• and two teaspoons cream of tartar
• 1 cup currants
• one cup very good raisins
• one cup candied orange and lemon peel sliced fine

Method

1. 1

   This makes two loaves.

2. 2

   Cook in bread tins two hours in a rather slow oven.

3. 3

   This keeps two months or more and should be wrapped in waxed paper and kept in a stone crock.

4. 4

   Use any preferred flavoring.

5. 5

   I use French brandy, one wineglass full.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 65. The excerpt below is the record exactly as published.

English Plum Cake One cup of butter creamed, two cups white granulated sugar, four eggs beaten light, one cup sweet milk, four cups flour sifted with one-half teaspoon salt, one even teaspoon baking soda and two teaspoons cream of tartar, 1 cup currants, one cup very good raisins, one cup candied orange and lemon peel sliced fine

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