Elderberry Cake

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time: Cook: 90 min Total: 90 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

6oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the same weight of brown sugar ↝ Sugars, brown [Sweets]
three well-whisked eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a wineglassful of elderberry wine ↝ Wine, rose [Wine]
12oz. of dried flour, into which two teaspoonfuls of good baking powder have been sifted ↝ Flour, 00 [Cereal Grains and Pasta]
two teaspoonfuls of good baking powder ↝ Baobab powder [Fruits and Fruit Juices]
12oz. of rich raisins stoned and cut ↝ Raisins [Dried fruits]
4oz. of shred orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
a teaspoonful of spice, cloves, and nutmeg mixed ↝ Spices, paprika [Spices and Herbs]

for baking

a well-buttered cake tin ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Beat to a cream 6oz. of butter and the same weight of brown sugar.
Then add three well-whisked eggs and a wineglassful of elderberry wine.
Give all a vigorous beating.
Stir in rapidly 12oz. of dried flour, into which two teaspoonfuls of good baking powder have been sifted.
Stir in 12oz. of rich raisins stoned and cut, 4oz. of shred orange peel, a teaspoonful of spice, cloves, and nutmeg mixed.
Pour into a well-buttered cake tin.
Bake for an hour and a half in a moderate oven.
Keep in a close-fitting tin for a week before using it.

Original Text · last edited 4 days ago

Elderberry.—Beat to a cream 6oz. of butter and the same weight of brown sugar; then add three well-whisked eggs and a wineglassful of elderberry wine. Give all a vigorous beating, then stir in rapidly 12oz. of dried flour, into which two teaspoonfuls of good baking powder have been sifted; 12oz. of rich raisins stoned and cut, 4oz. of shred orange peel, a teaspoonful of spice, cloves, and nutmeg mixed. Pour into a well-buttered cake tin, and bake for an hour and a half in a moderate oven. Keep in a close-fitting tin for a week before using it. If care be taken over the mixing and baking, this cake, although by no means costly, will be found but little inferior to wedding cake.

Notes

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