Rose Cake

Ingredients

• 1 cupful of butter
• 2 cupfuls of sugar
• 3.5 cupfuls flour
• 1 cupful of cream
• 4 eggs
• 0.25 lb. of currants
• 0.25 lb. sweet almonds (pounded)
• 4 teaspoonful of soda
• 1 teaspoonful cream of tartar
• Rose water

Method

1. 1

   Dissolve soda in hot water.

2. 2

   Sift cream of tartar in flour, work rose water into almonds.

3. 3

   Beat butter and sugar to a cream, add the yolks and almond paste.

4. 4

   Whip together for 5 minutes before putting in the cream, the soda water, whites beaten and flour alternately; finally the currants, washed, dried, and picked.

5. 5

   Stir well and bake in small tins well buttered, for 20 to 30 minutes.

6. 6

   Ice them on tops.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 64. The excerpt below is the record exactly as published.

1 cupful of butter. 2 cupfuls of sugar. 3^ cupfuls flour. i cupful of cream. 4 eggs. CAKE. 4 lb. of currants. J lb. sweet almonds (pounded) 4 teaspoonful of soda. I teaspoonful cream of tartar. Rose water

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