Luncheon Cake

Ingredients

• One pound of Vienna Flour (sifted)
• Half a pound of Butter
• Half a pound of Castor Sugar
• Half a pound of Sultanas
• Six ounces of mixed Peel
• The Eind of two Lemons
• One large teaspoonful of Yeatman's Baking Powder
• Five Eggs

Method

1. 1

   Rub the butter and flour together in a basin, then add the sultanas and all the other ingredients.

2. 2

   Break the five eggs into another basin and whip them, then add them to the mixture.

3. 3

   Pour into a cake tin, and bake in a moderate oven for one and a half hour.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 79. The excerpt below is the record exactly as published.

Luncheon Cake." Page 251. Cocoanut Buns. Ingredients, Three quarters of a pound of Prepared Flour.* Quarter of a pound of Cocoanut. Quarter of a pound of White Sugar. Three ounces of Butter. One Egg. One gill of Milk. Cream the butter and sugar well together ; add the milk and egg by degrees, also the flour and the cocoanut, mix well, shape into buns, and bake twenty minutes. This quantity will make twenty- four buns. Chocolate Cake. Ingredients. Half a pound of grated Chocolate. Quarter of a pound of Flour. * To make Prepared Flour ; four pounds of Vienna Flour, two ounces of Cream of Tartar, one ounce of Carbonate of Soda— well mixed together. 248 HiaH-OLASS COOKERY, Half a pound of Butter. Two ounces of ground Kice. Six ounces of White Sugar. One teaspoonful of Baking-powder. Four Eggs. Vanilla flavouring. Beat the butter and sugar well together, add the grated chocolate, previously dissolved in a table- spoonful of milk ; add the eggs one by one, mixing each carefully. Mix the flour, rice, and baking^owder together, sift them through a sieve to the eggs. Pour this mixture into a saute-pan, and bake in a m^lSerate oven for one hour. Galettes. Ingredients. One pound of Household Flour. One pound of Vienna Flour. One ounce of Yeast. Half an ounce of Castor Sugar. Half a pint of Milk (warmed). Half a pound of Butter. Seven Eggs. Sieve the household flour into a basin and make it into a soft dough with the milk, in which the yeast and sugar have been mixed as usual. Put the Vienna flour into another basin, add the eggs and the butter, and beat altogether with the hand. When the yeast has risen for about one hour, put the contents of the two basins together FANCY BREAD AND CAKES. 249 and beat until the mixtures are thoroughly in- corporated (about twenty minutes). The dough must now rise for another hour. Make into large oval cakes, prove about fifteen minutes till the tops crack, and bake in a quick oven. Brush with sugar and milk when half baked. Genoa Cake. Ingredients, ^ Ten ounces of Flour. Half a pound of Butter. Half a pound of Sugar. Three ounces of Candied Peel. One ounce of Pistachio Kernels. Two ounces* of Almonds. Six ounces of Sultanas. One teaspoonful of Baking-powder. Five Eggs. Grated rind of one Lemon. Cream the butter well. Add the sugar, and cream again. Add all the other ingredients except the almonds, pistachio nuts, eggs and baking- powder ; then add the eggs one at a time, beating each one well in. When all are well mixed in, add the almonds and pistachio kernels cut in strips, and lastly the baking-powder. Bake in a shallow tin or saute-pan for one hour and a half in a moderate oven. 250 HIOH-OLASS COOKERY. German Pound Cake, Ingredients, Ten ounces of Flour. Eight ounces of fresh Butter. Eight ounces of Castor Sugar, Four ounces of Peel. One Lemon. Half a pound of Sultanas, Five Eggs. Beat the butter and sugar to a cream ; add the flour, sifted by degrees, and the eggs, one at a time, beating all well together with your hand. Now add the sultanas, the candied peel chopped up, and the grated rind of the lemon; mix all well together with a spoon. Line a cake-tin with buttered paper, putting three rounds of buttered paper at the bottom of the tin ; pour in the cake, and bake for two hours in a moderate oven. When baked, turn it out on to a sieve to cool. Lemon Cheese Cakes. Ingredients, Three ounces of Castor Sugar. The Yolks of three Eggs ; and The Whites of three (whipped). One ounce of Katafla crumbs. Two tablespoonfuls of Lemon-juice. The grated Eind of one Lemon. Mix all these ingredients well together, adding the whites of eggs, well whipped the last; line FANCY BREAD AND CAKES. 251 some tartlet tins with pastry rolled out thin and cut out with a cutter, fill in with the lemon mixture and bake about fifteen or twenty minutes. Luncheon Cake. Ingredients. One pound of Vienna Flour (sifted). Half a pound of Butter. Half a pound of Castor Sugar. Half a pound of Sultanas. Six ounces of mixed Peel. The Eind of two Lemons. One large teaspoonful of Yeatman*s Baking Powder

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