Genoa Cake
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 35. The excerpt below is the record exactly as published.
Genoa Cake. 1 lb. butter. 1 lb. sugar. 8 large eggs. 14 lb. flour. 1 lb. currants. Method : Beat the butter and sugar to a cream, add by degrees the beaten egg and siftecl' flour, then add the other ingredients. Put the mixture into square tins lined with paper, having the mixture not more than 3 inches deep. Sprinkle with almonds cut in strips and with powdered sugar. Bake in a moderate oven. 1 lb. sultanas. ^ lb. mixed peel. Grated rind of 1 lemon. \ lb. blanched almonds
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