Luncheon Cake, 1

Ingredients

• 2 oz. candied peel
• A pinch of nutmeg
• | lb. flour
• £ lb. rice flour
• 6 oz. castor sugar
• £ lb. butter
• 3 large eggs
• £ lb. currants
• 1 tea-sp. carbonate of soda
• Grated rind of § lemon
• 1 gill of milk

Method

1. 1

   Sieve the flour, rice flour, and sugar into a basin, and rub in the butter until free from lumps.

2. 2

   Then add the nutmeg, lemon rind, sugar, and fruit, carefully prepared.

3. 3

   Mix together, and make a well in the centre.

4. 4

   Heat the milk in a small saucepan, add the soda to it, and while still frothy, pour it into the midst of the dry ingredients.

5. 5

   Add also the eggs, the yolks and whites beaten separately, and mix all together.

6. 6

   Beat the mixture well for a few minutes, and then pour it into a cake tin that has been lined with paper.

7. 7

   Bake the cake in a moderate oven.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 930. The excerpt below is the record exactly as published.

Luncheon Cake, 1 2 oz. candied peel. A pinch of nutmeg. | lb. flour. £ lb. rice flour. 6 oz. castor sugar. £ lb. butter. 3 large eggs. £ lb. currants. 1 tea-sp. carbonate of soda. Grated rind of § lemon. 1 gill of milk

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