Luncheon Cake. No. 1. (Rich)—Auchintorlie

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For the sponge

3 lbs. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
8 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 gill of yeast, mixed with a qt. of warm milk ↝ Yeast [Not included in a food category]

Next morning add

1 lb. sugar ↝ Sugar, NFS [Sugars and honey]
1 lb. butter beaten to a cream ↝ Butter, stick, unsalted [Dairy and Egg Products]
3 lbs. sultanas picked, washed and dried ↝ Apricots, raw [Fruits and Fruit Juices]
3 ozs. chopped candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1 teaspoonful spice (1 part cinnamon to 2 parts of nutmeg)—use mixed spice if you do not mind the cake looking brown— ↝ Spices, paprika [Spices and Herbs]
a little more flour ↝ Flour, 00 [Cereal Grains and Pasta]

Or make your cake this way more quickly

3 lbs. of dough made with about 1 oz. fresh German yeast ↝ Phyllo dough [Baked Products]
1 lb. of butter melted or worked to a cream ↝ Butter, stick, unsalted [Dairy and Egg Products]
all the above ingredients ↝ Carrots, cooked, as ingredient [Not included in a food category]

Instructions (7)

For the sponge, which is made overnight with Ginger Yeast (See Baking Powder, &c.) take 3 lbs. of flour, 8 eggs, 1 gill of yeast, mixed with a qt. of warm milk.
Next morning add 1 lb. sugar, 1 lb. butter beaten to a cream, 3 lbs. sultanas picked, washed and dried, 3 ozs. chopped candied peel, 1 teaspoonful spice (1 part cinnamon to 2 parts of nutmeg)—use mixed spice if you do not mind the cake looking brown—and a little more flour.
Bake in a round or oblong tin.
Or make your cake this way more quickly: 3 lbs. of dough made with about 1 oz. fresh German yeast, 1 lb. of butter melted or worked to a cream, and all the above ingredients.
Mix all thoroughly.
Let it stand 2 hours to rise, then bake it.
Do not cut the cake till the next day.

Original Text

Luncheon Cake. No. 1. (Rich)—Auchintorlie.
For the sponge, which is made overnight with Ginger Yeast (See Baking Powder, &c.) take 3 lbs. of flour, 8 eggs, 1 gill of yeast, mixed with a qt. of warm milk.
Next morning add 1 lb. sugar, 1 lb. butter beaten to a cream, 3 lbs. sultanas picked, washed and dried, 3 ozs. chopped candied peel, 1 teaspoonful spice (1 part cinnamon to 2 parts of nutmeg)—use mixed spice if you do not mind the cake looking brown—and a little more flour. Bake in a round or oblong tin.
Or make your cake this way more quickly: 3 lbs. of dough made with about 1 oz. fresh German yeast, 1 lb. of butter melted or worked to a cream, and all the above ingredients. Mix all thoroughly. Let it stand 2 hours to rise, then bake it. Do not cut the cake till the next day.

Notes

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