GERMAN TEA CAKE. [59]

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Time
Cook: 45 min Total: 45 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Rub butter and sugar to a cream.
  2. Add one egg, yolk and white switched, to the butter and sugar.
  3. Add twelve ounces of flour.
  4. Mix with the flour half-a-pound of currants, three tea-spoonfuls of baking-powder, and a tea-spoonful of cinnamon, one ounce lemon-peel.
  5. Add one cup of milk to the butter and sugar.
  6. Mix the flour, currants, cinnamon, and peel, all together.
  7. Bake for three-quarters of an hour in a hot oven.
  8. If the cakes are burning, lay a paper over to prevent this.
  9. Bake till nothing sticks to the straw when pierced.
Original Text
GERMAN TEA CAKE. Take three ounces of butter, three ounces of sugar, rubbed to a cream, one egg, yolk and white switched; add to the butter and sugar twelve ounces of flour, mix with the flour half-a-pound of currants, three tea-spoonfuls of baking-powder, and a tea-spoonful of cinnamon, one ounce lemon-peel, add one cup of milk to the butter and sugar; mix the flour, currants, cinnamon, and peel, all together, and bake for three-quarters of an hour in a hot oven. If the cakes are burning, lay a paper over to prevent this. Bake till nothing sticks to the straw when pierced. [59]
Notes
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