Plain Cake

Ingredients

• 1 quartern of bakers’ dough
• 1 lb. of butter
• 1 lb. of moist sugar
• 1 lb. of chopped candied peel
• 1 lb. of currants
• one grated nutmeg
• a little ground ginger
• four eggs

Method

1. 1

   Take 1 quartern of bakers’ dough and knead in 1 lb. of butter, 1 lb. of moist sugar, 1 lb. of chopped candied peel, 1 lb. of currants, one grated nutmeg, a little ground ginger, and four eggs; mix well.

2. 2

   Set it in a warm place for one hour to rise, and then bake in a greased tin.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 17. The excerpt below is the record exactly as published.

Plain Cake. — Take J quartern of bakers’ dough and knead in Jib. of butter, Jib. of moist sugar, Jib. of chopped candied peel, lib. of currants, one grated nutmeg, a little ground ginger, and four eggs ; mix well. Set it in a warm place for one hour to rise, and then bake in a greased tin. Polish Cakes. — Boll puff paste very thin, cut into pieces 3in. square, wet the centre, turn each corner over, press the points down in the centre, and put a very small round of paste over them. Bake, and when cool, put dots of jelly on each corner. Polka Cakes. — Beat together in a basin 21b. of butter

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