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 tea-spoonful 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 kitchen-paper.

2. 2

   In a mixing-bowl, rub the butter into the flour, then add baking powder and grated lemon rind.

3. 3

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

4. 4

   Prepare the raisins by rubbing off stems and dirt, then quickly stir them into the batter.

5. 5

   Pour into the prepared baking-pan and bake in a moderate oven for an hour and a quarter.

6. 6

   Cool on a sieve.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 135. The excerpt below is the record exactly as published.

SULTANA CAKE. 207 long enough to sprinkle each galette with a little sugar. Serve either hot or cold according 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 tea-spoonful 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.