Sultana Cake

Ingredients

• s lb Flour
• | lb. Sultana Raisins.
• £ lb. Butter.
• 1 teaspoonful Essence of Lemon.
• 6 oz. Sugar.
• 2 oz. Orange Peel.
• 2 Eggs.
• 1 tea spoonful of Baking Powder.
• Milk.

Method

1. 1

   Rub butter into flour, add washed and dried raisins, sugar, orange peel, baking powder, and essence of lemon.

2. 2

   Beat yolks of eggs with milk and mix into the basin.

3. 3

   Beat egg whites stiffly and fold in gently.

4. 4

   Pour into a greased cake-tin and bake for an hour and a half.

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 40. The excerpt below is the record exactly as published.

Milk. ^ lb. Currants or Raisins. 2 Eggs. 1 dessert-spoonful of Butter. 1 oz. German Yeast. Flavouring. 98 COOKERY. fire. Then brush the tops over with egg or sugar and water; dust with sugar, and bake for 10 minutes, less or more according to the size. To make hot cross buns, spices, such as cinnamon, mace, and cloves, may be put into those buns and the currants left out, and a cross may be formed on the top. Lemon essence and peel substituted for raisins and currants will increase the variety of the buns. GINGERBREAD CAKE. i lb. Flour. 1 lb. Butter. 1 lb. Treacle. 1 lb. Sugar. $ lb. Raisins. 2 oz. Almonds. 2 Eggs. ^ tea-spoonful Carbonate of Soda. teaspoonfuls between Ground Cinnamon and Cloves. 1 teaspoonful Ground Ginger. Put the flour, carbonate of soda, the spices, raisins stoned, and almonds blanched and split up, into a basin, and mix them well together. Put into a sauce-pan the butter, sugar, and treacle, and bring them to the boil. Beat up the eggs and pour the boiling treacle, etc., among them, stirring vigorously all the time ; pour all in among the ingredients in the basin, and beat up the whole thoroughly. Pour it into a buttered cake tin and bake for about an hour, when the cake should be ready. Almonds are blanched by putting them on in cold water and boiling them a few minutes, then washing them in cold water and rubbing the skins off. They should then be rubbed in a towel and split up. CAKES AND BAKING. 99 GINGERBREAD CAKE. 1 lb. Flour. £ lb. Treacle. | lb. Butter or Lard. | teaspoonful Carbonate of Soda. I lb. Currants. \ lb. Sugar. Butter-milk. £ oz. Ground Ginger. 1 teaspoonful Sweet Spice. i oz. Caraway Seeds. Put the flour in a basin and mix with it the carbonate of soda, carefully rubbing out the lumps ; rub then the butter into the flour very carefully, until it is like bread crumbs. Wash the currants well in cold water, and after drying them in a coarse cloth, pick and add them to the ingredients in the basin, with all the dry things, and mix them. Stir in the treacle and as much butter-milk as will make it into a stiff batter ; grease a sake-tin and pour the mixture in, and bake very slowly till ready. Put a skewer into the cake, and if it comes out quite bright it is baked enough. Turn out on a sieve or basket to get cool. Put the sugar and butter into a basin, and with a wooden spoon beat them till they are the thickness of cream ; then add the eggs well beaten, and mix in very thoroughly ; after which add the milk. Mix the baking powder with the flour and add it next, then the essence of lemon, and beat the whole thoroughly. Line a cake- tin with buttered paper, into which pour the cake, and bake for an hour or till ready. WHITE CAKE, 1 teacupful of Butter. 2 tea-cupfuls of Sugar, 3 teacupfuls of Flour. 1 tea-cupful of Milk. 3 Eggs. 1 teaspoonful of Baking Powder. 1 teaspoonful of Essence of Lemon. 100 COOKERY. SULTj s lb Flour | lb. Sultana Raisins. £ lb. Butter. 1 teaspoonful Essence of Lemon. 6 oz. Sugar. NA CAKE. 2 oz. Orange Peel. 2 Eggs. 1 tea spoonful of Baking Powder.

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