Plum Cake, Plain

Ingredients

• two pounds of dough
• a tea-spoonful of baking-powder
• a quarter of a pound of lard or butter
• a quarter of a pound of moist sugar
• a quarter of a pound of stoned raisins
• a quarter of a pound of washed and dried currants
• a few caraway-seeds, if liked
• a grated nutmeg

Method

1. 1

   Put the dough into a basin, cover with a cloth, and let it rise.

2. 2

   Sprinkle baking powder on a floured surface, add lard or butter, moist sugar, raisins, currants, caraway seeds, and nutmeg.

3. 3

   Knead with lukewarm milk.

4. 4

   Butter tins, fill half with dough, let rise, then bake in a well-heated oven until a knife comes out clean.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1245. The excerpt below is the record exactly as published.

Plum Cake, Plain, made with. Baker's Dough. — Those who are not in the habit of making bread at home often find it difficult to do so. This difficulty may be easily overcome if they will procure a little dough from the baker's, and proceed as follows : — Take two pounds of dough. Put it at once into a basin, cover with a thick cloth, and let it rise. Place it on a floured paste-board, sprinkle over it a tea-spoonful of baking-powder, and add a quarter of a pound of lard or butter broken into small pieces, a quarter of a pound of moist sugar, a quarter of a pound of stoned raisins, a quarter of a pound of washed and dried currants, a few caraway-seeds, if liked, and a grated nutmeg

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