Scotch Cake

Ingredients

• one pound of sugar
• three-quarten of a pound of butter
• nine eggs very light
• one pound of sifted flour
• the juice and grated rind of one lemon
• a glass of brandy
• mm pound of raisins stoned
• with a little flour you have left out

Method

1. 1

   Stir to a cream sugar and butter; beat eggs very light separately and then together; stir them in the butter and sugar, add flour, lemon juice and rind, and brandy; just before putting in the pans, stir in raisins floured with a little flour.

2. 2

   Bake in a large tin pan, with a hole through the centre, or in square tin pans.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 108. The excerpt below is the record exactly as published.

one pound of sugar and three-quarten of a pound of butter ; beat nine eggs very light separately and then togethik Hdr ^^em in the butter and sugar, add one pound of 224 COOKEBT FROM EZPEBIENC& nfted flour, the jniee and grated rind of one lemon, and a glasa of brandy; jnst before patting in tbe pans, stir in mm pound of raisins stoned, and floored with a little floor yoa liav« left out of the eake. Bake in a large tin pan, with a hde throigb the oentre, as a Turk's head, or in square tin pans. Scotch Cake, Vo. 8. Bub three-quarters of a pound of butter into one pound d sifted flour

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