Scotch Cake

Ingredients

• a pound of sugar
• three-quarters of a pound of butter
• the grated rind and juice of a lemon
• nine eggs
• a pound of sifted flour
• a pound of seeded raisins

Method

1. 1

   Cream the sugar and butter, add lemon, beat eggs separately, and mix all together with flour.

2. 2

   Stir for fifteen minutes, add raisins, and bake for one hour.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 357. The excerpt below is the record exactly as published.

SCOTCH CAKE. Stir to a cream a pound of sugar, three-quarters of a pound of butter ; add the grated rind and juice of a lemon : separate the whites and yolks of nine eggs and beat each to a froth ; stir into the cake and add a pound of sifted flour ; stir fifteen minutes, and just before putting into cake pans, which must be lined with buttered paper, add a pound of seeded raisins

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