Sultana Cake

Ingredients

• 4 lb. of Flour
• ½ lb. of Butter
• ½ lb. of Sugar
• ½ lb. of Sultanas
• 1 oz. of Candied Peel
• 1 Egg
• 1 teaspoonful of Baking Powder
• ½ gill of Milk
• 1 Lemon

Method

1. 1

   Rub butter into flour, add sugar, baking powder, and sultanas.

2. 2

   Grate lemon rind into the mixture.

3. 3

   Add candied peel.

4. 4

   Mix milk with egg yolks, combine with other ingredients.

5. 5

   Whisk egg whites and fold into the mixture.

6. 6

   Pour into a buttered cake tin and bake for 1 hour and 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 79. The excerpt below is the record exactly as published.

SULTANA CAKE. Ingredients. 4 lb. of Flour. $ lb. of Butter. £ lb. of Sugar. $ lb. of Sultanas. 1 oz. of Candied Peel. 1 Egg. 1 teaspoonful of Baking Powder. \ gill of Milk. 1 Lemon. 1. Put into a basin half a pound of flour, and rub into it with the hands a quarter of a pound of butter. 2. Add a quarter of a pound of castor sugar, a tea- spoonful of baking powder, and a quarter of a pound of sultanas. 3. Wipe a lemon and grate the rind into the basin. 4. Cut into small pieces one ounce of candied peel and add to the other ingredients. 5. Put into another basin half a gill of milk and add to it the yolks of two eggs and put tire whites into a tea- cup. 6. Stir the milk and eggs together and then mix thoroughly with the other ingredients. 7. Butter a cake tin. 8. Whisk the whites into a stiff froth and stir them lightly into the mixture. 9. Pour into the tin and bake in a moderate oven one hour and a quarter. 10. Take the cake out and stand it on its side to cool. Rice Buns. 1 77 ROCK CAKES. Ingredients. ^ lb. of Dripping. I teaspoonful of Ground Ginger or Nutmeg. 2 ozs. of Candied Peel. £ lb. of Sugar. } lb. of Currants. i lb. of Flour. \ gill of Milk, i Egg. 2 teaspoonfuls of Baking Powder. 1. Put half a pound of flour into a basin. 2. Stir in two teaspoonfuls of baking powder. 3. Take a quarter of a pound of clarified dripping. 4. Rub it well into the flour with the hands that no lumps remain. 5. Take a quarter of a pound of currants, wash and pick them clean and dry them. 6. Add the currants to the flour with a teaspoonful of ground ginger or grated nutmeg, a quarter of a pound of crushed loaf sugar, and two ounces of candied peel cut in pieces. 7. Mix all these together with a wooden spoon. 8. Beat up one egg with about half a gill of milk. 10. Pour this into the basin and mix all well together into a very stiff paste. 11. Take a tin and grease it with a little dripping. 12. Divide the paste with two forks and lay them in small rough heaps on the tin. 13. Bake in a quick oven about a quarter of an hour and they are ready. Precautions. — Be careful to well butter the tins, and make the paste very stiff. RICE BUNS. Ingredients. 2 02s. of Butter. 4 ozs. of Sugar. 4 ozs. of Ground Rice. 2 Eggs. | teaspoonful of Baking Powder. 1. Put into a basin four ounces of rice, half a tea- spoonful of baking-powder, a quarter of a pound of 1 7^ Buckmoster s Cookery. pounded loaf-sugar, and two ounces of butter. 2. Mix together with a wooden spoon. 3. Break each egg separately into a tea-cup, to see they are good, and beat them lightly with the other ingredients. 4. Take eight or ten small tins or patty pans, and grease them with dripping or butter • if more convenient, bake in a cake tin. 5. Put them into an oven and bake for fifteen minutes. 6. Turn the buns out of the tin, and stand them on their edges to cool and prevent their getting heavy. Precautions. — Let the tins be well buttered SHREWSBURY CAKES. Ingredients. I Egg. \ lb. of Butter. 6 ozs. of Flour. ^ lb. of Caster Sugar. i teaspoonful of Cinnamon and Mace. 1. Mix thoroughly together in a basin, to the consis- tency of cream, a quarter of a pound of butter and a quarter of a pound of castor sugar. 2. Add one egg and a small teaspoonful of cinnamon and mace mixed together. 3. Work well together. 4. Stir in gradually and smoothly six ounces of flour. Be sure to have the paste quite smooth. . Dust a little flour over the paste-board. 6. Flour the rolling pin, and roll out the paste as thin as possible. 7. Dip a wine-glass in flour if you have no cutters, and cut the paste into cakes. 8. Grease a baking tin with butter or sweet dripping. 9. Arrange the cakes on the tin, and bake on a slow oven lor twenty minutes, or till the cakes are of a light brown. Cakes. 179 MAIZENA CAKES (SUITABLE FOR TEA OR TENNIS PARTIES). Ingredients . J lb. Maizena Flour. 6 ozs. Butter. 1 Lemon. 1 tablespoonful of Baking Powder. 1. Beat the 6 ounces of butter to a cream, and mix it well into the flour and baking powder. 2. Add the grated rind and juice of one lemon. 3. Add the eggs well beaten, mix with milk if necessary. 4. Bake in small tins in a tolerably quick oven for 10 minutes. No other flour answers. CHOCOLATE CAKES (SWEDISH). Ingredients. \ lb. Icing Sugar. £ lb. best eating Chocolate. 7 Eggs. 1. Scrape the chocolate. 2. Add the sugar and the whites of 7 eggs. 3. Stir for one hour. 4. Drop a dessert-spoonful of the mixture on to a baking-tin, rubbed with wax flrst, and bake in a brisk oven. GINGER CAKES. Ingredients. 1 lb. of Flour. 2 ozs. of Ground Jamaica Ginger. S Eggs. 12 ozs. of Fresh Butter. 12 ozs. of Pounded Loaf-sugar. 1. Take one pound of flour, twelve ounces of fresh butter, twelve ounces of pounded loaf-sugar, two ounces of best ground ginger, add the yolks of eight eggs. 2. Work the whole of these together on a paste i8o Buckmaster s Cookery. board or slab, and after having gathered the paste up into a compact mass, separate it by cutting with a round patty cutter. 3. Place them on a slightly buttered baking sheet. 4. Bake them to a light brown colour in a moderate oven. Precautions. — The ingredients must be thoroughly well mixed. PLAIN CAKE. Ingredients. J lb. of Dough. 4 Eggs. \ lb. of Dripping. J lb. of Sugar

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