Vanduara Lunch Cake

Ingredients

• 4 oz. Brown & Polson’s ‘‘ Patent ’’ Corn Flour.
• IOZs eh A “ Raisley.”
• 3 oz. Sultana Raisins.
• 2 oz. Candied Peel.
• 3 0z. Butter.
• 4 oz. Sifted Sugar.
• 2 Eggs.
• 4 oz. Flour.
• % tea-spoonful grated Lemon Rind.
• and a pinch of Salt.

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter a one-pound cake tin.

3. 3

   Clean and pick the raisins, and cut the peel into small dice.

4. 4

   Beat the butter and sugar to a cream.

5. 5

   Beat the eggs well.

6. 6

   Mix the flour and Corn Flour together, and add to the butter and sugar alternately with the eggs.

7. 7

   Beat well, then add the raisins, the peel, and the lemon rind and salt.

8. 8

   Last of all put in the Raisley, and mix lightly into the mixture.

9. 9

   Pour into the prepared cake tin, and bake for about one hour in a moderately heated oven.

10. 10

    When baked, take out of the tin and allow to cool on a wire tray.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 14. The excerpt below is the record exactly as published.

tea-spoonful Grated Lemon Rind. Measure out the ingredients. Butter and flour a one- pound cake tin. Beat the butter and sugar to a cream. Add the eggs one by one, beating well. Mix the flour and the Corn Flour well together, and stir lightly into the batter. Cut the cherries in two, and add them. Last of all, add the lemon rind and “ Raisley ” and mix lightly. Pour into the prepared tin, and bake in a mode- rately heated oven for about fifty minutes. Cool on a wire tray. Vanduara Lunch Cake For 6 to 8 persons. Time 1 to 1% hrs. 4 oz. Brown & Polson’s ‘‘ Patent ’’ Corn Flour. IOZs eh A “ Raisley.” 3 oz. Sultana Raisins. 2 oz. Candied Peel. 3 0z. Butter. 4 oz. Sifted Sugar. 2 Eggs. 4 oz. Flour. % tea-spoonful grated Lemon Rind, and a pinch of Salt.

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