Sultana Cake— Very Good

Ingredients

• One lb. Vienna flour
• 1 lb. butter
• 1 lb. sugar
• 1 lb. sultanas
• 1 lb. mixed peel
• the rind and juice of one lemon
• 6 eggs
• two large teaspoonfuls of Bird's baking powder

Method

1. 1

   Cream the butter and sugar together, then add the flour and eggs alternately; beat till the mixture looks creamy and frothy, then add the peel, sultanas, lemon, and, lastly, the baking powder.

2. 2

   Mix thoroughly, pour into a tin lined with buttered paper, and bake in a moderate oven for two hours and a half.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 73. The excerpt below is the record exactly as published.

f lb. butter, 2 oz. sugar, 6 eggs, J oz. German yeast, saltspoonful salt. Put J lb. of the flour in a basin, hollow it in the centre, and put in the yeast which has been dissolved in a little warm water; mix well and set to rise near the fire. Put the remainder of the flour on a board, make a hole in the centre, put in the salt, butter, sugar and eggs ; work all together till a smooth paste. When Mltiti OAMEltON'S OOOKKHY HOOK. 16? the sponge has risen to twice the ordinary size, mix it with the paste, and set the whole to rise for two hours; then turn out on to a boml, knead well, and set to rise again for two hours; knead again, and put on ice till linn. It is then ready to bake, and can bo used for small cakes, buns, or for cases for compotes. Cattilian Baskets. Four oz, butter, 4 oz. castor sugar, 6 oz. flour, J tea- spoonful baking powder, ^ tenspoonful essence of vanilla, 3 eggs, cooolanka, jam, angelica strips, and a little whipped oream. Rub the butter and sugar to a cream with a wooden spoon; add the eggs and flour alternately, beating lightly, then the vanilla and baking powder. Stir well, and half-fill some little fluted dariole moulds which have been well buttered. Bake in a moderate oven twelve to fifteen minutes, turn out, and allow to cool ; when cool, scoop out the centres, dip in! syrup, and roll thiukly in cooolanSka ; then fill the centres with any jam, put a small toaspoonful of whipped cream on top, and fix in a handle of angelica cut into very thin strips. If self-raising flour is used, no baking powder will be required. Cocoanut Pyramids. Six oz. desicoated cocoanut ("Cooolanka"), 8 oz. castor sugar, 3 eggs. Whisk the eggs well, then add to them the Bugar and the cocoanut; mix to a firm paste. Divide in tablespoonfuls, shape each into the form of a pyramid, place them on rice paper on a tin, and bake in a cool oven till a v$ry pale brown. They should take about fifteen minutes. Oocoanut Fingers. Threo oz. sugar, 3 oz. butter, 3 oz. flour, £ lb. of cocoanut, 3 eggs, 2 tablespoonsfuls of milk. Mix cream, butter and sugar together, add flour, whisk eggs and milk together ^ «fc\x Iv^c^ ^ "1 188 MISS CAMERON'S COOKERY BOOK. into flour, then add ooooanut (desiccated). Pour this batter into a Swiss roll tin that has been lined with buttered paper. Bake for a quarter of an hour. When cold cut into fingers. Brush them oyer with syrup and sprinkle with coooanut, or ice them. Orange Curd. Two oz. butter, 2 oz. castor sugar, 2 yolks of eggs, juice of 1 orange, 2 oz. candied orange peel finely minced. Pot the butter and sugar in a saucepan and stir them oyer the fire till thoroughly melted. Take off the fire and add the orange juice, candied peel, and the eggs, return to the fire and stir till thick. Do not allow it to boil. Croutes d'Orange. Make some economical Genoese pastry (see recipe), cut in rounds the size of a wine glass top, put some orange curd between each two, and coat .with transparent icing (see recipe). f Cornflour Cake. Half lb. Brown and Poison's cornflour, 2 oz. flour, 6 oz, butter, 6 oz. sugar, rind of a lemon grated, 4 eggs, 2 table- spoonfuls milk or cream, 1 teaspoonful baking powder. Work tho butter and sugar to a cream. Whip in the lemon rind, the eggs, and cornflour and flour mixed. Add the baking powder and cream, pour into a cake tin buttered and papered. Bake in a moderate oven 1 hour. If self-raising flour is used no baking powder is necessary. Economical Rice Cake. Half lb. ground rice, \ lb. flour, 6 oz. butter, 6 oz. castor sugar, 4 eggs, flavouring of vanilla, almonds, or lemon, 1 small teaspoonful of baking powder. Rub the butter and sugar to a cream, then add tYvfc e>g&* mA >^a t\r& wA ^ssmx MT88 CAMEBON'S COOKERY BOOK. 189 mixed, alternately, beating well all the time. Lastly add the flavouring and powder, pour into a cake tin well buttered, and bake one hour, or into small tins and bake fifteen minutes. Bice Cake. Half lb. ground rice, \ lb. flour, \ lb. castor sugar, 8 eggs, the rind of a lemon finely grated or 1 tablespoonful of essence of vanilla. Rub the sugar and butter to a cream with a wooden spoon ; when it looks white and frothy stir in the rice, flour, and flavouring, then add the yolks of the eggs, and beat lightly and well together. Mix in a small teaspoonful of baking powder ; lastly whip the whites of the eggs to a stiff froth, and whip them into the mixture. Pour into a cake tin which has been well buttered, and bake in a moderate oven one and a half hours. Pound Cake. One lb. butter (not salt), \\ lb. flour, 1 lb. castor sugar, \ lb. currants, \ lb. sultanas, 2 oz. candied mixed peel finely chopped, 1 oz. citron peel finely chopped, 1 oz. sweet almonds blanched and ohopped, 9 eggs, the rind and juice of 1 lemon. Work the butter and sugar to a cream, taking care not to oil it, mix in the fruit, peel, and almonds, beating all the time with the hand or a wooden spoon. Whip the eggs to a froth, and stir in ; beat lightly for ten minutes. Pour into a large tin which has been buttered and lined with paper. Bake in a moderate oven two to three hours. Sultana Cake— Very Good. One lb. Vienna flour, \ lb. butter, \ lb. sugar, \ lb. sultanas, \ lb. mixed peel, the rind and juice oi one lemon, 6 eggs, two large teaspoonfuls of Bird's baking powder

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