Plum Cake

Ingredients

• One pound of flour
• quarter of a pound of Sultana raisins
• quarter of a pound of currants
• three ounces of sugar
• three ounces of butter
• one small tea-spoonful of bi-carbonate of soda
• half a pint of sour buttermilk

Method

1. 1

   Mix the soda well with the flour; rub in the butter; add the sugar, raisins, and currants, and the eggs, well beaten; mix all well together with the buttermilk, and bake in a buttered tin mould, about an hour and a quarter.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 127. The excerpt below is the record exactly as published.

Plum Cake. Half a pound of flour, ten ounces of butter, half a pound of sugar, five eggs, two pounds of currants, quarter of a pound of almonds, three quarters of a pound of citron, half a pound of candied lemon, a little rose water, or elder-flower water, and one tea-spoonful of baking powder. Mix the baking powder well with the flour, and rub in the butter; then add the currants, powdered sugar, the almonds, chopped fine, the citron and candied lemon, cut in small thin slices, the eggs, well beaten, and the rose water ; mix the whole together, and bake in one or tw'o tin moulds, well buttered. A few drops of almond flavour may be added. No. 582. — Plum Cake. Two pounds of flour, one pound of butter, one pound of sugar, one pound of currants, one pound of raisins, two ounces of almonds, quarter of a pound of candied orange or lemon, six eggs, quarter of a pint of new milk, qiurter of a pint of cream, VEOETARIAN COOKEUT. 223 quarter of an ounce of powdered mace and cinnamon together, and half an ounce of German yeast. Kub the butter in the flour ; mix the yeast with a tea-spoon- ful of sugar, and a table-spoonful of cold water ; put it to the milk, just warm, stirring it well ; take out the spoon, and leave it to settle two or three minutes ; strain it through a fine sieve, into the middle of the flour, stirring in a little of the flour till like batter ; cover, and set it to rise ; when risen, mix with it the eggs, well beaten ; the mace, cinnamon, and lemon-peel ; the almonds, blanched and chopped very fine, the sugar, and the cream ; stir all well together ; then add the currants, the raisins stoned and shred small, and the candied fruit ; let it remain half an horn- on a warm hearth, and then put it in an earthen baking-pan, warmed and well buttered, or in a baking- tin with several folds of paper on the bottom and sides, the inner fold well buttered. The oven should be of a good heat the first hour, and then moderate. It will require nearly two hours to bake it. No. 583. — Plum Cake. One pound of flour, quarter of a pound of Sultana raisins, quarter of a pound of currants, three ounces of sugar, three ounces of butter, one small tea-spoonful of bi-carbonate of soda, and half a pint of sour buttermilk

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