Jubilee Cake

Ingredients

• 10 oz. butter
• 10 oz. sugar
• 14 oz. flour
• 1/2 lb. candied peel
• 1/2 lb. glace cherries
• 1/2 lb. sultanas
• 2 oz. sweet almonds
• A few drops of vanilla essence
• 1 tab.-sp. brandy
• 1 or 2 whites of eggs

Method

1. 1

   Cream the butter, add the sugar and then the eggs and flour by degrees, beating well.

2. 2

   Prepare the fruit, mix it with a little of the flour, and stir it in lightly at the last with the flavouring.

3. 3

   Pour the mixture into a well-lined cake tin, and bake in a moderate oven until well risen and firm to the touch.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 929. The excerpt below is the record exactly as published.

Jubilee Cake 10 oz. butter. 10 oz. sugar. 14 oz. flour. \ lb. candied peel. | lb. glace cherries. A few drops of vanilla essence. £ lb. sultanas. 2 oz. sweet almonds. 6 eggs. Almond Paste. — £ lb. ground almonds, £ lb. castor sugar, £ lb. icing sugar, 1 tab.-sp. brandy, and 1 or 2 whites of eggs

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