Lillie's Cake

Ingredients

• 2 lbs. of flour
• 4 lb. sultanas and currants
• 1 lb. of ground rice
• 2 ozs. of candied peel
• 1 lb. of sugar
• 3 eggs
• f lb. of dripping or lard
• | pint of milk

Method

1. 1

   Put the flour and ground rice into a basin, rub in the dripping, add peel cut up, the fruit well cleaned, and grated nutmeg; mix these all together, beat the eggs, add the milk to them, pour to the dry ingredients, and mix thoroughly; pour into a cake-tin lined with greased paper, and bake about two hours in a slow oven.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 67. The excerpt below is the record exactly as published.

2 ozs. of candied peel (i ozs. of lard ! 2 eggs 4 oz. of sugar j Salt 4 oz. of Valencia raisins 4 pint of milk Grated nutmeg. METHOD. Put the flour into a basin with a pinch of salt, rub the lard well into it, add the raisins stoned, the peel cut small, the sugar and grated nutmeg ; stir together, beat the eggs in a separate basin, add the milk, pour to dry ingredients and mix all thoroughly. Bake one and a half hours in a slow oven. No. 452. FATHERS CAKE. 3 lbs. of flour (Coomb’s) 3 lbs. of currants 14 lbs. of sugar 14 lbs. of dripping INGREDIENTS. 4 lb. of mixed peel I f> eggs 1 quart or less of buttermilk Pinch of salt METHOD. Place all the dry ingredients in a large basin or bowl, 188 well mix, make a hole in the centre, then add the eggs well beaten with the salt, now pour in the dripping, which must be melted, and last of all add buttermilk ; mix very well indeed, and bake in slow oven three to four hours. No. 453. LILLIE’S CAKE. INGREDIENTS. 2 lbs. of flour j 4 lb. sultanas and currants 1 lb. of ground rice 2 ozs. candied peel 1 lb. of sugar j 3 eggs •f lb. of dripping or lard j Nutmeg. | pint of milk

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