Raisin Nut Cakes

Ingredients

• six eggs
• an even teaspoon of soda
• a cupful of butter
• a cupful and a half of milk
• three cupfuls and a half of flour
• a cupful of chopped walnuts
• two pounds of chopped raisins
• a wineglass of brandy
• two teaspoonfuls of baking powder
• spice to taste

Method

1. 1

   Beat six eggs lightly, beating the whites and with an even teaspoon of soda, one teaspoon of sugar creamed with a cupful of butter, a cupful and a half of milk and three cupfuls and a half of flour.

2. 2

   Add a cupful of chopped walnuts, two pounds of chopped raisins, a wineglass of brandy, two teaspoonfuls of baking powder and spice to taste.

3. 3

   Make into small cakes, put on tin in bag and bake in a moderate oven.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 51. The excerpt below is the record exactly as published.

Raisin Nut Cakes.— For raisin nut cakes for after- noon tea, beat six eggs lightly, beating the whites and with an even teaspoon of soda, one teaspoon of sugar creamed with a cupful of butter, a cupful and a half of milk and three cupfuls and a half of flour. Add a cupful of chopped walnuts, two pounds of chopped rais- ins, a wineglass of brandy, two teaspoonfuls of baking powder and spice to taste

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