COMMON PLUM CAKE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 6.0 small cakes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

3 lbs. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
6 oz. of butter or good dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
6 oz. of moist sugar ↝ Sugar, NFS [Sugars and honey]
6 oz. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
4 oz. of pounded allspice ↝ Spices, allspice, ground [Spices and Herbs]
2 tablespoonfuls of fresh yeast ↝ Yeast [Not included in a food category]
1 pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Instructions (2)

Rub the butter into the flour; add the sugar, currants, and allspice; warm the milk, stir to it the yeast, and mix the whole into a dough; knead it well, and put it into 6 buttered tins; place them near the fire for nearly an hour for the dough to rise, then bake the cakes in a good oven from 1 to 11/4 hour.
To ascertain when they are done, plunge a clean knife into the middle, and if on withdrawal it comes out clean, the cakes are done.

Original Text

COMMON PLUM CAKE.

1768. INGREDIENTS.—3 lbs. of flour, 6 oz. of butter or good dripping, 6 oz. of moist sugar, 6 oz. of currants, 4 oz. of pounded allspice, 2 tablespoonfuls of fresh yeast, 1 pint of new milk.

Mode.—Rub the butter into the flour; add the sugar, currants, and allspice; warm the milk, stir to it the yeast, and mix the whole into a dough; knead it well, and put it into 6 buttered tins; place them near the fire for nearly an hour for the dough to rise, then bake the cakes in a good oven from 1 to 11/4 hour. To ascertain when they are done, plunge a clean knife into the middle, and if on withdrawal it comes out clean, the cakes are done.

Time.—1 to 1-1/4 hour.

Average cost, 1s. 8d.

Sufficient to make 6 small cakes.

Notes

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