Sultana Cake

Ingredients

• one-half pound of flour
• one quarter of a pound of butter
• one-quarter of a pound of powdered sugar
• one-quarter of a pound of sultana raisins
• one teaspoonful of baking-powder
• rind of one lemon
• one ounce of citron
• one-half gill of milk
• two eggs

Method

1. 1

   Line a cake tin with greased paper.

2. 2

   Mix flour and butter, then add baking powder and lemon rind.

3. 3

   Beat eggs and sugar until light, stir in milk, and combine with the flour mixture.

4. 4

   Prepare raisins and stir them into the batter.

5. 5

   Pour into the prepared tin and bake in a moderate oven for an hour and a quarter.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 87. The excerpt below is the record exactly as published.

SULTANA CAKE. 197 Set this again for two hours in a warm place to rise, add the remainder of the flour and knead the dough slightly. Cut from it pieces of dough which should be moulded in the hands, to the shape and size of a large egg. Gash them over the surface with a pair of scissors, place them upon a slightly floured baking tin, let stand for a short time to resume their lightness, and bake in a quick oven for fifteen minutes, drawing them out, how- ever, when about half done, long enough to sprinkle each galette with a little sugar. Serve either hot or cold ac- cording to taste. BREAD AND CAKES. CAKES. Sultana Cake. — One-half pound of flour, one quarter of a pound of butter, one-quarter of a pound of powdered sugar, one-quarter of a pound of sultana raisins, one teaspoonful of baking-powder, rind of one lemon, one ounce of citron, one-half gill of milk, two eggs

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