Little Fruit Cakes

Ingredients

• 3 oz. castor sugar.
• 3 oz. butter.
• 2 eggs.
• 5 oz. flour.
• 1 teaspoonful baking-powder.
• 3 oz. glace cherries.
• 1 oz. angelica.
• 1 oz. cition peel.
• Few drops essence of lemon,

Method

1. 1

   Beat the butter and sugar to a cream, add the flour and eggs alternately, then the fruit, cut small, and lastly, the baking-powder.

2. 2

   Mix well and quickly, half fill well buttered fancy moulds or patty-pans with the mixture and bake in a moderate oven from 15 to 20 minutes.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 86. The excerpt below is the record exactly as published.

1 teaspoonful baking-powder. 3 eggs. 2 tablespoonsful milk. 2 oz. almonds. Bub the butter into the flour, add the sultanas, currants, chopped lemon rind and candied peel, and then the sugar and baking-powder. Break the eggs into a basin, whip them tho- roughly, add the milk, and mix all into the dry ingredients. Pour into a well buttered and papered tin, and cover the top with split and blanched almonds. Bake about lj hours. CAKES, bread and biscuits. 157 FAIRY CAKES. 2 eggs. 1 teaspoonful baking-powder. Their weight in castor sugar. Ratafia or almond flavouring. The weight of 1 egg in butter, ltemylina cornflour, and fine flour. Cream the butter and sugar together, add the well beaten eggs ; mix the flour and cornflour and baking-powder together, and sift it in to the mixture gradually. Flavour it with almond or ratafia essence, and bake in little buttered tins. Scatter a few chopped almonds on the top of each cake before baking. LITTLE FRUIT CAKES. 3 oz. castor sugar. 3 oz. butter. 2 eggs. 5 oz. flour. i teaspoonful Beat the butter and sugar 3 oz. glace cherries. 1 oz. angelica. 1 oz. cition peel. Few drops essence of lemon,

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