Vanduara Lunch Cake

Ingredients

• 4 0z. Brown & Polson’s “ Patent”? Corn Flour
• I oz, vy Paisley Flour
• 2-0z, Ordinary Flour
• 4 0z. Sifted Sugar
• 3 oz. Butter
• 3 oz. Sultana Raisins
• 20z, Candied Peel
• 2 Eggs
• 4 tea spoonful grated Lemon Rind
• 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 Corn Flour and the ordinary 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 Paisley Flour, and mix lightly through the mixture.

9. 9

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

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 11. The excerpt below is the record exactly as published.

A pinch of Salt. Sweet Milk to mix. Measure out the ingredients. Butter a one-pound | cake tin. Rub the butter into the flour. Add the sugar, caraway seeds, Paisley Flour, and a pinch of salt and mix well. Beat up the egg. add a little milk to it and stir it into the rest, making the mixture rather soft. Pour into the prepared ‘cake tin, and bake for one hour in a moderately heated oven. If preferred, fruit may be used instead of caraway seeds, in which case it should first be well dried, and then mixed with the flour. When baked, take out of the tin and allow to cool on a wire tray. _ 99 Cakes. No. 41.—VANDUARA LUNCH CAKE. 4 0z. Brown & Polson’s “ Patent”? Corn Flour. I oz, vy Paisley Flour. 2-0z, Ordinary Flour. 4 0z. Sifted Sugar. 3 oz. Butter. 3 oz. Sultana Raisins. 20z, Candied Peel. 2 Eggs. 4 tea spoonful grated Lemon Rind

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