Raisin Cake

Ingredients

• half a pound of sweet butter
• half a pound of powdered and sifted sugar
• half a pound of flour
• a pinch of salt
• a salt-spoonful of grated nutmeg
• three eggs well-beaten
• a table-spoonful of brandy
• as much soda as will lie on a sixpence dissolved in a wine-glassful of hot milk
• half a pound of Muscatel raisins

Method

1. 1

   Beat the butter to a cream, add sugar, flour, salt, nutmeg, eggs (yolks and whites separately), brandy, and soda in hot milk.

2. 2

   Beat until light.

3. 3

   Stone and chop raisins, roll in flour, and stir into the mixture.

4. 4

   Line a cake-tin with buttered paper, fill with batter, and bake in a well-heated oven.

5. 5

   Check doneness with a skewer.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1467. The excerpt below is the record exactly as published.

Raisin Cake. — Beat half a pound of sweet butter to a cream. Add half a pound of powdered and sifted sugar, half a pound of flour, a pinch of salt, a salt-spoonful of grated nutmeg, three eggs well-beaten — the yolks and whites separately — a table-spoonful of brandy, and as much soda as will lie on a sixpence dissolved in a wine-glassful of hot milk. Beat the mixture till it is quite light. Stone half a pound of Muscatel raisins

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