Plum Cake

Ingredients

• 1 lb. of flour
• ½ lb. of fruit (plums or currants)
• 3 oz. of dripping
• ½ lb. of sugar
• 1 egg
• Two tablespoonsful of milk
• 1 teaspoonful of baking powder
• Salt
• 2 oz. of candied peel

Method

1. 1

   Put one pound of flour into a basin with a teaspoonful of baking powder and half a saltspoonful of salt.

2. 2

   Rub a quarter of a pound of clarified dripping into the flour until no lumps remain.

3. 3

   Add half a pound of plums or currants, ensuring they are cleaned and stoned if necessary.

4. 4

   Mix well and proceed with baking instructions.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 149. The excerpt below is the record exactly as published.

lb. of sugar 1 Time required, about one hour and a half. Now we will show you how to make a Plain Cake. 1. We take one pound of flour and put it in a pan or large basin. 2. We mix into the flour a teaspoonful of baking pozvder and half a saltspoonful of salt. 3. We take four ounces of clarified dripping, rub it well into the flour with our fingers until there are no lumps remaining. 4. We take a quarter of a pound of currants, put them in a cloth, and rub them clean. 5. We add the currants to the flour, also half a teaspoon- ful of ground allspice, and a quarter of a pound of brown sugar. 6. We mix these ingredients together with a wooden spoon. 7. We now pour in half a pint of milk, and mix it all well together. 8. We take a pound tin and grease it inside with a piece of dripping. 9. We pour this mixture into the tin. 398 National Training School for Cookery. 10. We put the tin into the oven (the thermometer at the oven door should rise to 2400) to bake for one hour. 11. After that time we take the tin out of the oven. 12. We turn the cake out of the tin and stand it on its side to cool. It is then ready for serving. N.B. — This will prevent it getting heavy. Lessons on Making Cakes. — Seed Cake. 399 CAKES. Lesson No. 4. INGREDIENTS. 10 oz. of flour 2 oz. of sugar 1 teaspoonful of baking powder 1 teaspoonful of carravvay seeds 2 oz. of clarified dripping Two tablespoonsful of milk 1 egg Salt 1 1 4f Time required, o?ie hour and a half. Now we will show you how to make a Seed Cake. 1. We take ten ounces of flour and put it in a basin. 2. We mix into the floitr, one teaspoonful of baking powdery and half a saltspoonfid of salt. 3. We take two ounces of clarified dripping and rub it well into the flour with our hands, until there are no lumps remaining. 4. We add two ounces of crushed loaf sugar and one tea- spoonful of carraway seeds. 5. We mix these well together with a wooden- spoon. 6. We break one egg into a cup and beat it up with two tablespoonsful of milk. 7. We pour this into the basin and mix all quickly- together into a stiff paste, stiff enough to allow a spoon to stand up in it. 8. We take a cake tin and grease it inside with a piece of dripping. 9. We pour the mixUtre into the tin and put it at once in the oven (the thermometer at the oven door should rise to 2400) to bake for one hour. 400 National Training School for Cookery. 10. To know when the cake is sufficiently baked, we run a clean knife into it, if it comes out perfectly bright and undimmed by steam, the cake is done. 11. We turn the cake out of the tin and stand it on its side to cool. It is then ready for serving. Lessons on Making Cakes. — Plum Cake. 401 CAKES. Lesson No. 5. PLUM CAKE. Average cost of a "Plum Cake" (about one and a half 'pound). INGREDIENTS. d. 1 lb. of flour \ lb. of fruit (plums or currants) • . . . 2^ 3 oz. of dripping 2 \ lb. of sugar 1 1 egg 1 Two tablespoonsful of milk o£ A teaspoonful of baking powder \ - Salt ) °* 2 oz. of candied peel

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