Plum Cake, Excellent

Ingredients

• one pound of flour
• half a pound of butter
• three-quarters of a pound of washed, dried, and picked currants
• a quarter of a pound of stoned and chopped raisins
• half a pound of moist sugar
• two ounces of candied peel cut into narrow strips
• a small nutmeg grated
• two eggs
• new-milk-warm

Method

1. 1

   Mix baking powder and salt with flour.

2. 2

   Rub in butter, add currants, raisins, sugar, candied peel, and nutmeg.

3. 3

   Whisk eggs, mix with almond essence and milk, stir into flour, adding enough milk for a light dough.

4. 4

   Bake in a buttered tin for one or two hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1244. The excerpt below is the record exactly as published.

Plum Cake, Excellent. — Mix three tea-spoonfuls of baking powder and half a tea- spoonful of salt with one pound of flour. Rub into this half a pound of butter, lard, or sweet beef dripping, or portions of each. Add three- quarters of a pound of washed, dried, and picked currants, a quarter of a pound of stoned and chopped raisins, half a pound of moist sugar, two ounces of candied peel cut into naiTow strips, and a small nutmeg grated. Mix these ingi^edients thoroughly. WTiisk two eggs for five or six minutes. Mix with them four drops of almond essence and a little milk new-milk-warm

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