Plain Fruit Cake

Ingredients

• One and a half pound flour
• one pound of sugar
• one half pound currants
• one half pound sultana raisins
• one quarter pound candied peel
• five ounces of lard
• one pint milk
• two eggs
• one quarter ounce carbonate of soda
• one quarter ounce tartaric acid

Method

1. 1

   Prepare the cake-mould as in the previous recipe.

2. 2

   In a large basin, mix the flour, sugar, and lard until it resembles bread crumbs.

3. 3

   Add the raisins, currants, and small pieces of candied peel.

4. 4

   Rub out lumps from the soda and tartaric acid and add them to the dry ingredients.

5. 5

   Beat the eggs, add the milk, and stir well.

6. 6

   Mix the contents of both basins quickly, pour into the mould, and bake in a moderate oven for an hour and a half.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 143. The excerpt below is the record exactly as published.

Plain Fruit Cake.— One and a half pound flour, one pound of sugar, one half pound currants, one half pound sultana raisins, one quarter pound candied peel, five ounces of lard, one pint milk, two eggs, one quarter ounce carbonate of soda, one quarter ounce tartaric acid

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