LOAF CAKE

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Dissolve a size of a walnut of German yeast in a pint of warm milk, and a pinch of salt.
  2. Stir in as much flour as will make a thick sponge.
  3. Set it to raise till it gets light and throws up little bubbles.
  4. Take two pounds of flour and make a hole in the centre, and pour in the sponge.
  5. Add three-quarters of a pound of butter, half-a-pound of soft sugar, four eggs, two ounces of lemon-peel, three-quarters of a pound of currants, three-quarters of a pound of raisins.
  6. Knead this all together, and set to raise for another hour.
  7. When light, bake for one hour in a moderate oven.
Original Text
LOAF CAKE. Take the size of a walnut of German yeast dissolved in a pint of warm milk, and a pinch of salt; stir as much flour in as will make a thick sponge. Set it to raise till it gets light and throws up little bubbles; then take two pounds of flour and make a hole in the centre, and pour in the sponge. Add three-quarters of a pound of butter, half-a-pound of soft sugar, four eggs, two ounces of lemon-peel, three-quarters of a pound of currants, three-quarters of a pound of raisins, and knead this all together, and set to raise for another hour; then, when light, bake for one hour in a moderate oven. [60]
Notes
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