Lunch Cake

Ingredients

• 1 packet Green's Almond Sponge Mixture
• 4 ozs. Flour
• 2 ozs. Ground Almonds
• a pinch of Salt
• 4 ozs. Butter
• 3 ozs. Currants
• 2 ozs. Sultanas
• 2 ozs. Mixed Peel (finely sliced)
• 1 tablespoonful Marmalade
• 2 Eggs
• 2 tablespoonsful Milk

Method

1. 1

   Mix together the Sponge Mixture, Flour, Ground Almonds and Salt.

2. 2

   Cream the Butter and add by degrees first a little of the dry ingredients and then some of the Egg and Milk, until all is used up.

3. 3

   Add the Marmalade and the Fruit and beat all well together.

4. 4

   Put into a well-greased Cake Tin and bake in a moderate oven for about 14 hours.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 5. The excerpt below is the record exactly as published.

LUNCH CAKE. INGREDIENTS.—1 packet Green's Almond Sponge Mixture, 4 ozs. Flour, 2 ozs. Ground Almonds, a pinch of Salt, 4 ozs. Butter, 3 ozs. Currants, 2 ozs. Sultanas, 2 ozs. Mixed Peel (finely sliced), 1 tablespoonful Marmalade, 2 Eggs, and 2 tablespoonsful Milk

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