Sultana Cake

Ingredients

• One pound of Flour
• Half a pound of Butter
• Half a pound of Castor Sugar
• Five Eggs
• Half a pound of Sultanas
• One gill of Milk
• The rind of one Lemon
• One teaspoonful of Baking-powder
• Four ounces of Peel
• Salt.

Method

1. 1

   Cream the butter and sugar well together, sift in the flour, the salt, and the baking-powder; add the eggs, one at a time, and the milk; beat all well together with your hand; then stir in the sultanas, the peel chopped, and the grated lemon-rind.

2. 2

   Mix well.

3. 3

   Line a cake-tin with buttered paper, two thicknesses at the bottom, and bake in a moderate oven for one hour and a half.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 81. The excerpt below is the record exactly as published.

one gill of milk, mix the yeast and sugar together, and stir the warm milk to them. Sift the flour into a basin, make a well in the middle, and pour in the milk with the yeast and sugar in it ; just mix a little flour with it, and put it in a warm place to rise. When this sponge has risen to twice its original size, add the other gill of milk and two eggs ; beat it well with the hand, adding by degrees the other three eggs and the butter beaten to a cream. Work all this well together, and put it into a mould to rise ; when it has risen, bake it in a moderate oven for forty- five minutes. Turn it out, and when cold pour a good rum syrup over it. 256 HIGH-CLASS COOKERY. Sponge Cake. Ingredients. Half a pound of Vienna Flour, Half a pound of Loaf Sugar. Quarter of a pint of water. Eight Eggs. Sift the flour. Make a syrup of the sugar until it sticks to your fingers. Beat the eggs well and add to the syrup, beat these well together for ten minutes, then work in the flour very lightly and by degrees, bake in a moderate oven from thirty to forty minutes. Cake Icing. Ingredients, Two pounds of Icing Sugar. Four Whites of Eggs. The juice of two Lemons. Eub the sugar through a hair-sieve into a basin^ make a well in the sugar and pour in the whites of eggs and lemon-juice, work these all well to- gether with a wooden spoon until quite soft. Put two layers of this icing with a knife, you must dip the knife in water from time to time to prevent it sticking. The third layer must be clear icing made thus : One pound of loaf sugar ^ half a pint of water boiled together for fifteen to FANCY BREAD AND CAKES. 257 twenty minutes and reduced to a syrup. Stir in a basin till nearly cold and pour over the cake. When this is dry, ornament with the first icing through a forcer. Chocolate Icing. Ingredients. Half a giU of Water. Three ounces of Chocolate. Half a pound of Icing Sugar. Melt the chocolate in water; add the sugar when the water is warm, it must not boil. Sultana Cake. Ingredients, One pound of Flour. Half a pound of Butter, Half a pound of Castor Sugar. Five Eggs. Half a pound of Sultanas. One gin of Milk. The rind of one Lemon. One teaspoonful of Baking-powder. Four ounces of Peel. Salt.

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