Plain Luncheon Cake

Ingredients

• ½ lb. of butter
• 2 oz. of dripping
• 3 eggs well beaten
• 1 lb. moist sugar
• 1 lb. of currants
• ½ lb. sultanas
• 2 oz. candied peel
• 3 lb. of flour
• 2 teaspoonfuls of baking powder

Method

1. 1

   Melt the butter and dripping, let cool, then add eggs, moist sugar, currants, sultanas, and finely cut candied peel.

2. 2

   Mix flour with baking powder in a separate basin and gradually add to the mixture.

3. 3

   Bake for an hour and a half in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 95. The excerpt below is the record exactly as published.

Plain Luncheon Cake—Ingredients— % Ib. of butter, 2 oz. of dripping, 3 eggs well beaten, { lb. moist sugar, 1 lb. of currants, Y Ib. sultanas, 2 oz. candied peel, 3 lb. of flour, 2 teaspoonfuls of baking powder. Melt the butter and dripping in the oven, let it stand till cool, then add the eggs, moist sugar, currants, sultanas, and candied peel, cut up finely. Have ready ina separate basin the flour mixed with two teaspoonfuls of baking powder ; and add this gradually to the other ingredients ; bake an hour and a half in a moderate oven. These cakes are excellent. 570. Shrewsbury Cake—Ingredients—r Ib, of sugar, pounded cinnamon, a little grated nutmeg, 3 lbs. of flour, a little rose water, 3 eggs, melted butter. Sift the sugar, cinnamon and nutmeg into the flour (which must be of the finest kind); add the rose water to the eggs and mix with the flour, etc., then pour in enough melted butter PEA Sea a ee Pa gee Mah” Wht aah vie aa a ON I a eee SEN ery ARM, AE emer aah, Reg AE AL Te prers, * bee ie Ihe et ~ Dhan dastk ed Fe pate Pa ter: wie Pe NO SA A lr ae) PRG Fee pas eal h PAS iG Sh oF a Na ba tre eee ? . 7 ee he Ae aes Ny cs Oe A MMR en Ae Ne NM = ES pe a oy y z, t ae ae. Phir ead 7 3 ey, ae ~ JER RTT SRN tS eae he Bev ia aac PY oF Seis Eo fh MeN ae > 170 THE Dominion Cook Book. to make it a good thickness and roll out. Mould well, roll | thinly, and cut into such shapes as you like. 571. Marble Spice Cake—Ingredients—¥ of a Ib. of flour, well dried ; 1 Ib. white sugar, 4 lb. of butter, whites of 14 eggs, 1 table- spoonful of cream tartar mixed with the flour. When the cake is mixed, take out about a teacupful of ~ batter and stir into it one teaspoonful of cinnamon, one of mace, one of cloves, two of spice and one cf nutmeg. Fill your mould about an inch deep with the white batter, and drop into this, in several places, a spoonful of the dark mixture ; then put in another layer of white, and add the dark as before ; repeat this until your batter is used up. This makes one large cake. 572. Corn Starch Cake—Ingredients—4 eggs, whites only; Ib. of sugar, 1 cupful of butter, 34 cupful of corn starch, % cupful of sweet milk, 1 cupful of flour, 2 teaspoonfuls baking powder, lemon or rose water flavoring. Cream the butter and sugar thoroughly either with the hand ora silver spoon ; mix the corn starch with the milk, and add; then add the eggs, beaten stiff, next the sifted flour, into which the baking powder has been stirred. Put into well greased mould and bake. 573. Potato Cake—lIngredients—A few mashed potatoes, melted butter, flour. Take the potatoes and stir in melted butter according to the quantity of potatoes used; thicken toa paste with flour, bake in a quick oven and serve hot. 574. Cracknelis—lIngredients—1 qt. of flour, % a nutmeg, 4 eggs, 4 spoonfuls of rose water, 1 lb. of butter

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