Oatmeal Cake

Ingredients

• Put into a basin half a pint of prepared grits
• lib. coai’se oatmeal
• 4oz. of butter
• three whole eggs
• enough milk to make a light dough
• Mb. sultanas

Method

1. 1

   Stir the oatmeal and grits with boiling water, let soak for ten minutes, then add butter, eggs, and milk.

2. 2

   Beat till smooth and add sultanas.

3. 3

   Put into buttered tins and bake in a cool oven.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.

4oz. of butter or lard, 4oz. ground rice, 4oz. sultanas, Jib. of flour, one whole egg, 2oz. sugar, a tea- spoonful of baking powder, and enough milk to moisten it nicely. Bake in a buttered tin thirty to forty-five minutes. Serve plain, dusted with sugar. Madeira. — This is a really good trade recipe : Take lib. each of butter, caster sugar, and eggs (be sure and weigh these), l£lb. sifted flour, a teaspoonful of baking powder, and a little milk. Beat the butter to a cream with the sugar, and when it is quite thick, light, and white add the eggs gradually, one or two at a time (if you put in too many at a time the mixture is very apt to thin suddenly, and curdles as you beat it). When these are all well blended, stir in lightly the flour (into which the baking powder should have been sifted), moistening the mixture, if necessary, with a very little milk. Pour this mixture at once into a tin or tins lined with buttered paper and bake in a fairly sharp oven (but not too hot a one), shifting the cake, as soon as it has fully risen and is nicely coloured, to a cooler part of oven, and cover with a sheet of buttered paper. A lib. cake of this mixture takes about thirty-five minutes to bake, a 2lb. size fifty minutes. Of course, flavouring to taste, such as vanilla, essence of lemon, or finely grated lemon peel, may be added to the mixture at the last to flavour it. Or : Work 8oz. of butter to a cream with the same weight of Demerara sugar, then add five CAKES. 97 whole eggs beaten till perfectly light. Mix gradually into this lib. of flour, Jib. of sultanas, and a glass of white wine ; beat it all well together, then bake in a buttered tin. This cake has neither milk nor baking powder. Cake, Mexican. — Put twelve eggs into a stewpan with lib. of caster sugar, set the pan in another, three parts full of boiling water, on the stove, and whisk the eggs and sugar till warm ; then lift them off the fire and continue the whipping till they are cold and as light and thick as well- whipped cream. Now stir in 14oz. rice flour or creme de riz, 4oz. very finely shredded mixed candied peel, 4oz. finely chopped almonds, and ooz. butter beaten to a cream. When all these ingredients are worked to a smooth paste, bake in a moderate oven. To deserve their name, these cakes should properly be baked in quaint, pagoda-shaped tins, but for ordinary purposes they may be baked in a plain mould, sliced, spead with apricot jam mixed with cream and shred almonds, built back into shape, and iced with royal icing made with Kirsch, either liqueur or syrup, instead of lemon juice. Oatmeal. — Put into a basin half a pint of prepared grits and lib. coai’se oatmeal, then pour on to it half a pint of boiling water. Stir it up with a spoon and let it soak for ten minutes. Now add 4oz. of butter, three whole eggs, and enough milk to make a light dough. Beat this well with the spoon till smooth, and lastly add Mb. sultanas

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