Lunch Cake

Ingredients

• Three tea-cupfuls of flour
• one tea-cupful of sugar
• one tea-cupful of butter milk
• two tea-cupfuls of currants
• three ounces of butter
• two eggs
• one ounce of orange peel
• one half tea-spoonful carbonate of soda
• one pinch salt

Method

1. 1

   Place in a large basin the flour, sugar, and butter; mix thoroughly.

2. 2

   Cut the peel into small pieces and add it along with the currants.

3. 3

   Rub out lumps from the soda and add it with the salt to the dry ingredients.

4. 4

   In a small basin, beat the eggs until light, add the butter milk, and stir well.

5. 5

   Prepare a cake-tin by dipping it in boiling water, drying it, and lining it with greased paper.

6. 6

   Mix the contents of both basins quickly, pour into the tin, and bake in a moderate oven for one hour and a quarter.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 143. The excerpt below is the record exactly as published.

LUNCH CAKE — SYRUP CAKE. 219 Lunch Cake. — Three tea-cupfuls of flour, one tea-cupful of sugar, one tea-cupful of butter milk, two tea-cupfuls of cur- rants, three ounces of butter, two eggs, one ounce of orange peel, one half tea-spoonful carbonate of soda, one pinch salt

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