Luncheon Cake
From Frenlite cookery book, 1950
For a 6-inch tin, use half of the above quantities and bake for approximately 30-45 minutes.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 4. The excerpt below is the record exactly as published.
LUNCHEON CAKE 1 Ib. ‘‘Frenlite’’ Self-Raising Flour Milk to mix 6 oz. Margarine 8 oz. Caster Sugar 4 oz. Currants 1 oz. finely chopped 1 level teaspoon Nutmeg or Spice Candied Peel Pinch of Salt 2 Eggs
Cook this with the app: pantry check, scaling, and the assistant.