Luncheon Cake

Ingredients

• One pound of flour
• Three eggs
• Six ounces of butter
• Six ounces of castor sugar
• Six ounces of sultanas
• Half a pint of milk
• One teaspoonful and a half of baking powder

Method

1. 1

   Sift the flour; cream the butter and sugar together in a basin until they are white; add the eggs one at a time, beating in each one thoroughly, and stir in gradually half the flour; then add the milk and the remainder of the flour by degrees; mix well together; stir in the fruit and baking-powder; put the mixture into a cake tin lined with buttered paper, and bake in a moderate oven for two hours and a quarter.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 48. The excerpt below is the record exactly as published.

LUNCHEON CAKE Ingredients One pound of flour. Three eggs. Six ounces of butter. One teaspoonful and a Iialf of Six ounces of castor sugar. baking powder. Six ounces of sultanas. Half a pint of milk

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