Valencia Cake
From Recipes for cakes and puddings, 1930
About 2.5-lbs.
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 2. The excerpt below is the record exactly as published.
VALENCIA CAKE. (About 234-Ibs.) 16-0zs. CAKEOMA Cake Mixture. 5-ozs. butter. 2 egss. 2-ozs. blanched sweet almonds. 8-ozs. stoned raisins. 4-4 glass milk
Cook this with the app: pantry check, scaling, and the assistant.