Tennis Cake

Ingredients

• 4 ozs. of butter
• 5 ozs. of Coomb's flour
• 2 ozs. of candied peel
• 2 ozs. of dried cherries
• 5 ozs. of castor sugar
• 2 ozs. of cornflour
• 4 ozs. of sultanas
• 3 or 4 small eggs

Method

1. 1

   Cream the butter, add the sugar, then the flour, gradually moistening with the yolks and stiffly beaten whites of the eggs.

2. 2

   Stir in the cornflour, and lastly add the fruit.

3. 3

   Pour into a cake tin lined with thick paper, or foolscap, but not greased.

4. 4

   Bake in a hot oven for about 10 minutes, then lower the gas and cook slowly until done.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 66. The excerpt below is the record exactly as published.

TENNIS CAKE. INGREDIENTS. 4 ozs. of butter 5 ozs. of Coomb's flour 2 ozs. of candied peel 2 ozs. of dried cherries METHOD. 5 ozs. of castor sugar 2 ozs. of cornflour 4 ozs. of sultanas 3 or 4 small eggs

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