Plain Plum Cake

Ingredients

• Half-pound flour
• Quarter-pound butter
• Quarter-pound sugar
• One teaspoonful of baking-powder
• Half a teaspoonful allspice
• Two ounces Valencia raisins
• Two ounces currants
• Two ounces peel
• Two eggs
• A little milk

Method

1. 1

   Sieve the flour.

2. 2

   Clean and prepare the fruit, and mix with it the spice and one teaspoonful of flour.

3. 3

   Cream the butter and sugar; add the flour and the eggs by degrees, beating thoroughly.

4. 4

   Add the fruit and the baking-powder mixed with the last spoonful of flour.

5. 5

   The mixture should be of a consistency to drop easily from the spoon, so if necessary add a little milk.

6. 6

   Turn into a prepared cake-tin.

7. 7

   Place in a hot oven till risen.

8. 8

   Moderate the heat, and bake steadily for about one and a half hours.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 51. The excerpt below is the record exactly as published.

Plain Plum Cake. Half-pound flour. Quarter-pound butter. Quarter-pound sugar. One teaspoonful of baking- powder. Half a teaspoonful allspice. Two ounces Valencia raisins. Two ounces currants. Two ounces peel. Two eggs. A little milk. Sieve the flour. Clean and prepare the fruit, and mix with it the spice and one teaspoonful of flour. Cream the butter and sugar ; add the flour and the eggs by degrees, beating thoroughly. Add the fruit and the baking-powder mixed with the last spoonful of flour. The mixture should be of a consistency to drop easily from the spoon, so if necessary add a little milk. Turn into a prepared cake-tin. Place in a hot oven till risen. Moderate the heat, and bake steadily for about one and a half hours. 124 PLAIN COOKERY RECIPES. Sultana Cake* Grated rind of half a lemon. Two ounces candied peel. One teaspoonful of baking- powder. Two eggs. Half-pound flour. Quarter-pound butter. Quarter-pound castor sugar. Quarter-pound sultanas. A little milk. Prepare and bake as for Plum Cake (page 123). German Pound Cake. Ten ounces flour. Eight ounces butter. Eight ounces castor sugar. Eight ounces sultanas. Four ounces peel. Grated rind of one lemon. One teaspoonful of baking- powder. Five eggs. Prepare and bake as for Plum Cake (page 123). Scotch Seed Cake. Fourteen ounces flour. Eight ounces sugar. Eight ounces mixed peel (lemon, orange, citron). Six eggs. Prepare and bake as for Plum Cake (page 123). Eight ounces butter. Four ounces almonds. One dessertspoonful baking- powder. Six ounces flour. Two ounces rice flour. Four ounces castor sugar. Four ounces butter. Two ounces currants. Luncheon Cake. Half an ounce candied peel. Pinch of nutmeg. Two eggs. One teaspoonful of baking- powder. About half a gill milk. Sieve the flour and rub in the butter. Clean the sultanas, shred the peel, and mix all the dry ingredients. Beat the 125 BREAD, CAKES, BISCUITS. eggs, add the milk, mix with the dry ingredients, and beat well. Turn into a prepared cake-tin, and bake in a steady oven for one and a half to two hours. Currant Cake. Half-pound flour. Three ounces butter. Four ounces castor sugar. Four ounces currants. Two eggs. One teaspoonful of baking- powde

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