Rich Plum Cake for Hanucah

Ingredients

• 6 oz. butter
• £ lb. currants
• £ lb. candied peel
• ^ lb. flour
• 1 tablespoonful treacle or golden syrup
• A little mixed spice
• 6 oz. brown sugar
• ^ lb. sultanas
• 2 oz. almonds
• | pint hot milk
• 3 eggs
• ^ teaspoonful carbonate of soda

Method

1. 1

   Blanch and chop the almonds, cut the peel thinly, pick the sultanas, and clean the currants.

2. 2

   Cream the butter with the sugar, add the eggs one at a time, and beat in the treacle.

3. 3

   Mix in the fruit, then the flour with the spice, and lastly the soda dissolved in warm milk.

4. 4

   Pour into a lined cake-tin and bake about 3.5 hours in a slow oven.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 89. The excerpt below is the record exactly as published.

RICH PLUM CAKE FOR HANUCAH. 6 oz. butter. £ lb. currants. £ lb. candied peel. ^ lb. flour. 1 tablespoonful treacle or golden syrup. A little mixed spice. 6 oz. brown sugar. ^ lb. sultanas. 2 oz. almonds. | pint hot milk. 3 eggs. ^ teaspoonful carbonate of soda

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