Richmond Cakes

Ingredients

• 3 oz. butter
• 2 oz. brown sugar
• 2 oz. treacle
• 1/2 tea-sp. ground ginger
• 1/2 tea-sp. mixed spice
• 1 lb. flour
• A little grated lemon rind
• 1 oz. rice flour
• 2 eggs
• 2 table-sps. desiccated cocoanut
• 1 tea-sp. baking powder

Method

1. 1

   Cream the butter and gradually work in the sugar.

2. 2

   Add treacle, spices, and lemon rind, mixing well.

3. 3

   Sieve the flours and add alternately with the eggs, beating until air bubbles appear.

4. 4

   Add baking powder and cocoanut last.

5. 5

   Half fill greased tins and bake until risen and firm.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 910. The excerpt below is the record exactly as published.

Richmond Cakes 3 oz. butter. 2 oz. brown sugar. 2 oz. treacle. £ tea-sp. ground ginger. | tea-sp. mixed spice. | lb. flour. A little grated lemon rind. 1 oz. rice flour. 2 eggs. 2 table-sps. desiccated cocoanut. 1 tea-sp. baking powder

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