Trocadero Cake

Ingredients

• 6oz. of butter
• the same of caster sugar
• four whole eggs
• 11oz. sultanas
• 4oz. dried cherries halved
• half a small teaspoonful of baking powder
• a high round tin (buttered)

Method

1. 1

   Cream together 6oz. of butter and 6oz. of caster sugar, then add four whole eggs one by one.

2. 2

   Stir in 11oz. sultanas and 4oz. dried cherries halved, and about half to a teaspoonful of any flavouring to taste.

3. 3

   Work in 6oz. of butter with half a small teaspoonful of baking powder, and bake in a hot oven.

4. 4

   When perfectly cold, cover with almond icing and ornament to taste with royal and Viennese icing and glace fruit.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 72. The excerpt below is the record exactly as published.

6oz. of butter and the same of caster sugar, then add four whole eggs, one by one ; stir in lloz. sultanas and 4oz. dried cherries halved (some cooks use glace ginger, or pineapple, or apricot instead of the sultanas), and about half to a teaspoonful of I 114 BREAD, CAKES, AND BISCUITS. any flavouring to taste; then work in 6oz. of butter to which you have added half a small teaspoonful of baking powder, and bake in a high round tin (buttered)

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