Rose Cake

Ingredients

• i lb. Flour
• i lb.[Sugar
• i lb. Butter
• 8 Eggs
• 1 teaspconful Baking Powder
• i lb. Citron Peel
• 1 dessertspoonful Bose Flower Water

Method

1. 1

   Rub butter in flour.

2. 2

   Beat yolks and sugar till white and creamy.

3. 3

   Whip whites to stiff froth; add yolks and sugar to flour and butter.

4. 4

   Mix well; add whites, mix again.

5. 5

   Add fruit and baking powder and flavouring.

6. 6

   Put into well-greased tin.

7. 7

   Place in rose leaves along with mixture and bake in good oven.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 157. The excerpt below is the record exactly as published.

i lb. Butter, ^ lb. Candied Peel, 6 oz. Almonds, 7 Eggs, lit teaspoonfula Baking PoAvder, J pint Milk. Beat the butter to a cream ; add the sugar ; beat until it drops from the spoon; add the eggs very gradually; then add the currants and sultanas cleaned, candied peel chopped finely, and almonds pound- ed. Then add the flour and baking powder (mixed) and the mill< alternately. Pour into greased tin lined with paper, , and bake in a rather slotv oven till a skeAver thrust in comes out clean and dry. Rice Cake (1). ^ lb. Btitter, i lb. Sugar, 6 Eggs, 10 oz. Flour, 2 oz. Gi-ound Eice, a few drops Essence of Bitter Almonds. Rice Cake (2). Mix lb. rice flour Avith ^ lb. loaf sugar, and put this to 6 well- 'beaten eggs. Season Avith a little ratafia or orange flower Avater, and a drop or two essence of lemon and some finely grated rind of lemon. •Beat the Avhole 20 minutes, and bake in quick oven. TRIED FAVOURITES COOKERY BOOK. 169 Rose Cake. i lb. Flour, i lb.[Sugar, i II). Butter, 8 Eggs, 1 teaspconful Baking Powder, i lb. Citron Peel, some crystallised Rose Leaves, 1 dessertspoonful Bose Flower Water

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