Plum Cake

Ingredients

• 8 ozs. flour
• 1 oz. Paisley flour
• 4 ozs. castor sugar
• 2 ozs. currants
• 5 ozs. butter
• 5 gill milk
• 1 oz. mixed peel
• 2 ozs. raisins or sultanas
• h teaspoonful ground cinnamon
• 2 eggs

Method

1. 1

   Put the sugar into a basin, beat well with the two yolks of eggs, dissolve the butter; whisk the whites of eggs to a stiff froth, sift the flour with the Paisley flour, clean the fruit, shred the peel, mix all the dry ingredients with the sugar and yolks of eggs, add gradually the whites of eggs and milk.

2. 2

   Pour into a buttered mould, and bake in a moderate oven for about one and a half hours.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 39. The excerpt below is the record exactly as published.

PLUM CAKE. 8 ozs. flour J oz. Paisley flour (B. and P.’s) 4 ozs. castor sugar 2 ozs. currants 5 ozs. butter 5 gill milk 1 oz. mixed peel 2 ozs. raisins or sultanas h teaspoonful ground cinnamon 2 eggs Put the sugar into a basin, beat well with the two yolks of eggs, dissolve the butter ; whisk the whites of eggs to a stiff froth, sift the flour with the Paisley flour, clean the fruit, shred the peel., mix all the dry ingredients with the 7 98 THE EXIIIJHTION COOKERY ROOK. sugar and yolks of eggs, add gradually the whites of eggs and milk. Pour into a buttered mould, and bake in a moderate oven for about one and half hours. 203 1 lb. butter 3 eggs. 2 ozs. glace cherries, cut in dice The juice of 1 lemon i lb. Vienna flour i lb. castor sugar QUEEN CAKES. 2 ozs. currants (cleaned) ' A grate of nutmeg The thin rind of half a lemon chopped finely i tablespoonful brandy ^ oz. Paisley flour

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