Luncheon Cake, 2

Ingredients

• 1 lb. flour
• | lb. castor sugar
• | lb. butter
• | lb. sultanas
• 6 oz. candied peel
• Grated rind of 1 lemon
• A pinch of nutmeg
• 5 eggs
• 1 tea-sp. baking powder

Method

1. 1

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

2. 2

   Add the sultanas cleaned and picked, the candied peel cut in fine shreds, the flavouring, and baking powder.

3. 3

   Mix all these dry ingredients together, and make a well in the centre.

4. 4

   Break the eggs into another basin, and beat them until they are light and frothy.

5. 5

   Pour them into the centre of the dry ingredients, and mix all together for a few minutes.

6. 6

   Put the mixture into a lined cake tin, and bake in a moderate oven until the cake feels dry and firm to the touch.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 931. The excerpt below is the record exactly as published.

Luncheon Cake, 2 1 lb. flour. | lb. castor sugar. | lb. butter. | lb. sultanas. 6 oz. candied peel. Grated rind of 1 lemon. A pinch of nutmeg. 5 eggs. 1 tea-sp. baking powder

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