lpoun&, See&, or iplum Cafte

Ingredients

• One pound of butter
• one pound of pounded sugar
• one pound of flour (dried)
• two ounces of candied peel
• two ounces of almonds blanched and split in flat lengths
• eight eggs
• half a pound of chopped raisins
• two ounces of well-washed and dried currants
• two ounces of carraway seeds

Method

1. 1

   Beat the butter and sugar to a thick cream, add eggs two at a time while whisking.

2. 2

   After 20 minutes, add flour gradually to avoid lumps, then mix in remaining ingredients.

3. 3

   Pour into two deep cake tins lined with buttered paper.

4. 4

   Bake in a moderately hot oven for 1 hour, testing with a skewer for doneness.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 40. The excerpt below is the record exactly as published.

lpoun&, See&, or iplum Cafte. One pound of butter, one pound of pounded sugar, one pound of flour (dried), two ounces of candied peel, two ounces of almonds blanched and split in flat lengths, eight eggs, half a pound of chopped raisins, and two ounces of well- washed and dried currants, or two ounces of carraway seeds

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