Sultana Cake

Ingredients

• lib. of flour
• fib. of butter
• the grated rinds of two lemons
• 2oz. of candied citron cut small
• fib. of sultana raisins
• 2 teaspoonfuls of baking-powder
• four eggs
• fib. of powdered white sugar
• 1 teacupful of milk

Method

1. 1

   Rub butter into flour, add lemon rinds, candied citron, cleaned raisins, and baking powder.

2. 2

   Beat eggs and sugar, mix with milk, combine with flour mixture, pour into a lined tin, and bake for an hour and a quarter.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 51. The excerpt below is the record exactly as published.

Sultana Cake. — Before making the Cake a tin should be lined with greased paper and the oven should be ready, so that there may be no delay in baking the Cako as soon as it is mixed. Put lib. of flour into a basin, and with the hands rub into it fib. of butter, add the grated rinds of two lemons and 2oz. of candied citron cut small. Bub fib. of sultana raisins in a cloth till they are quite clean and perfectly free from stems, then mix them also into the flour in the basin, mixing in at the same time 2 teaspoonfuls of baking-powder. Put four eggs and fib. of powdered white sugar into a basin and beat them until they are very light ; mix with them 1 teacupful of milk

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