Syrup Cake

Ingredients

• One and one-half pound flour
• one quarter pound sugar
• one quarter pound lard
• two ounces almonds
• two pounds syrup
• one half tea-spoonful baking-powder

Method

1. 1

   In a large basin, mix the flour, sugar, and lard well.

2. 2

   Pour boiling water over the almonds to cover them, remove the skins, cut them in half, and add to the mixture.

3. 3

   Add the baking-powder and mix well.

4. 4

   Pour in the syrup, stir again, grease a cake-tin with lard, pour in the mixture, and bake in a moderate oven for an hour and three quarters.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 143. The excerpt below is the record exactly as published.

SYRUP CAKE. 219 Lunch Cake. — Three tea-cupfuls of flour, one tea-cupful of sugar, one tea-cupful of butter milk, two tea-cupfuls of cur- rants, three ounces of butter, two eggs, one ounce of orange peel, one half tea-spoonful carbonate of soda, one pinch salt. Place in a large basin the flour, sugar, and butter; with the tips of the fingers mix all thoroughly together. Cut in very thin small pieces the peel, add it, also the currants. Place now on a plate the soda, and with the back of a spoon rub out all the lumps ; add it and the salt also to the dry ingredients in the basin. In a small basin beat till very light the eggs, add the butter milk, and stir well together. Prepare now a cake-tin by dipping it in boiling water, dry- ing it quickly, and lining it with a sheet of greased paper. Mix now quickly together the contents of both basins, pour the mixture into the tin, bake in a moderate oven for one hour and a quarter. Plain Fruit Cake.— One and a half pound flour, one pound of sugar, one half pound currants, one half pound sultana raisins, one quarter pound candied peel, five ounces of lard, one pint milk, two eggs, one quarter ounce carbonate of soda, one quarter ounce tartaric acid. Prepare the cake-mould as in foregoing recipe. Place in a large basin the flour, sugar, and lard. "With the tips of the fingers mix all together till the mixture looks like bread crumb; add then the raisins and currants, also the candied peel cut in very small pieces. Place on a plate the soda and tartaric acid, rub out all lumps with the back of a spoon, and add them to the other dry ingredients. Beat now in a small basin the eggs, add to them the milk, and stir well together. Mix now quickly together the contents of both basins. Pour the mixture into the cake-mould, and bake it in rather a moderate oven for an hour and a half. Syrup Cake. — One and one-half pound flour, one quarter pound sugar, one quarter pound lard, two ounces almonds, two pounds syrup, one half tea-spoonful baking-powder

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