Foil Cake

Ingredients

• 31 oiz. Butter
• 11 ok. Flour
• 10 oz. Castoz' Sugar
• 1 lb. Currants
• 1 lb Raisius
• i lb. Sweot Alru^oud*
• 4 oz. Candied Peel
• i teacupful Milk
• 6 or 7 Eggs
• i oz. Mi ed Spice

Method

1. 1

   Beat butter to a cream, add sugar, and beat well together, then add the eggs, well-beaten, gradually, and work them well into it.

2. 2

   Blanche and chop the almonds, stone and chop raisins, chop peel, and add all these to the butter, with flour, spices, and milk.

3. 3

   Mix well, turn into a greased tin lined with buttered paper, and bake in moderate oven from 3.5 to 4 hours.

4. 4

   Spread almond paste over top of cake, then royal icing.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 153. The excerpt below is the record exactly as published.

Foil Cakk. 31 oiz. Butter, 11 ok. Flour, 10 oz. Castoz' Sugar, 1 lb. Currants, 1 lb Raisius, i lb. Sweot Alru^oud*, 4 oz. Candied Peel, i teacupful Milk 6 or 7 Eggs, i oz. Mi\ed Spice

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