Vinegar Cake

Ingredients

• 2oz. of butter
• ilb. of flour
• 4oz. brown sugar
• 4oz. well-washed and dried currants
• half a teaspoonful of baking powder
• the same of powdered cinnamon
• half a teaspoonful of carbonate of soda
• a gill of milk
• a tablespoonful of vinegar

Method

1. 1

   Rub 2oz. of butter into 1lb. of flour till it is all in crumbs, then mix in 4oz. brown sugar, 4oz. currants, half a teaspoonful of baking powder, and the same of powdered cinnamon.

2. 2

   In another basin, mix half a teaspoonful of carbonate of soda and a gill of milk; when smooth, pour in a tablespoonful of vinegar, and while it is effervescing, stir in the dry ingredients.

3. 3

   Quickly put the mixture into a ready-buttered tin and bake in a moderate oven for 1.5 to 2 hours.

Nutrition per serving

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.

all teaspoonful of baking powder, and bake in a high round tin (buttered) in a hot oven. When perfectly cold cover with almond icing, and when this is set ornament to taste with royal and Viennese icing and glace fruit. Cake, Venetian. — Beat together the yolks of six eggs and ^lb. of sugar for twenty minutes. Beat the whites of the eggs to a very stiff froth, then mix them lightly with the yolks and sugar, and rather more than 2oz. of fine sifted flour ; pour this mixture into a buttered mould dusted with equal parts of flour and sugar, and bake. Turn it out on to a sieve or a pastry rack and leave it till perfectly cold, when it is iced with vanilla chocolate icing. Victoria. — Beat loz. of butter to a cream, then add to it three eggs, together with a teaspoonful of powdered cinnamon, 3oz. caster sugar, 3oz. ground almonds, 4oz. dried cherries, 2oz. finely shred candied peel, half a gill of brandy, and 4oz. of flour. Work this all well together for a few minutes, then add gradually three more eggs and 12oz. more flour. When this is all well mixed in, spread the paste out in the pan and add to it ^oz. German yeast, a teaspoonful of salt dissolved in a little tepid water, and a gill of stiffly-whipped cream. When this is all mixed, paper a 6-inch hoop with buttered white paper, lay a sheet of buttered paper on the baking sheet, set the papered hoop on this, pour in the mixture, and set it in a moderately warm place till it has risen to twice its first size ; then bake in a moderate oven till of a light brown colour. It is impossible to give the time this cake will take to bake, so the best way is to test it with the wooden skewer driven to the centre of the cake. Directly it is turned out of the hoop, return it to the oven for a minute or two, as this prevents its shrinking and falling as it would do if turned out of the hoop in a cooler atmosphere. A variety of this cake may be made by omitting the cherries, spice, and peel. CAKES. 115 and using instead 4oz. sweet and loz. bitter almonds and half a pint of cream. Cake, Vinegar. — Rub 2oz. of butter or clarified dripping into ilb. of flour till it is all in crumbs, then mix to it 4oz. brown sugar, 4oz. well-washed and dried currants, half a te ispoont'ul of baking powder, and the same of powdered cinnamon. Then mix together in another basin half a 1 easpoonful of carbonate of soda and a gill of milk ; when smooth, pour into this a tablespoonfnl of vinegar

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