Tennis Cake

Ingredients

• lb. butter
• i- lb. sugar
• 4 eggs
• | lb. flour
• i~ lb. citron peel, chopped small
• -f- lb. currants
• d lb. preserved cherries
• 2 ozs. chopped almonds
• 1 lb. almond paste
• a little fondant icing

Method

1. 1

   Line two bread tins (21b. size) with paper.

2. 2

   Have the oven steady (375° F.).

3. 3

   Cream up the butter and sugar, beat in the eggs one at a time, mix in the flour, and then add the peel, currants, cherries, and chopped almonds.

4. 4

   Put one-half of this mixture into each of the paper-lined tins and bake in the oven for one hour.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 87. The excerpt below is the record exactly as published.

TENNIS CAKE. \ lb. butter i- lb. sugar, 4 eggs | lb. flour i~ lb. citron peel, chopped small -f- lb. currants d lb. preserved cherries 2 ozs. chopped almonds 1 lb. almond paste a little fondant icing

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