Sultana Cake
From Magnet users cook book, 1920
Serves 16
Will make two good-sized cakes.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 50. The excerpt below is the record exactly as published.
SULTANA CAKE. One-quarter 1b. butter, 3 eggs, 3-4 lbs. flour, 1% Ib. sultanas, a little milk, 4% lb. castor sugar, 14 lb. ground rice, 3 teaspoons bak- ing powder. These cakes must be fairly stiff or the sultanas will sink to the bottom. Will make two good-sized cakes.—Miss Christina McDonald, Garville, Ontario. TEA CAKE. One tablespoon melted butter, 1 egg, 1 cup sugar, 3-4 cup milk, 1 teaspoon baking powder, 2 cups flour. Mix butter and sugar together, add the milk, baking powder and flour, Bake in a quick oven.—Mrs. S. Criter, Gallingertown, Ontario. TIC-TAC-TOE CAKE. Four eggs, 21% cups sugar, 1 cup butter, 1 cup sweet milk, 2144 cups flour, 2 teaspoons baking powder
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