Luncheon Cake. No. 2.

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 (7)

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
same weight sugar ↝ Sugar, NFS [Sugars and honey]
3 eggs beaten together ready in a basin ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 oz. German yeast dissolved in 1/4 pt. warm milk and strained ↝ Yeast [Not included in a food category]
2 ozs. sultana raisins ↝ Raisins [Dried fruits]
2 ozs. candied citron peel ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (5)

First rub the butter into the flour.
Next stir in the yeast and milk.
Add the fruit, and then the 3 eggs.
Mix all together and pour into the tin, which it should half fill.
Let it rise to top of tin before baking in a slack oven.

Original Text

Luncheon Cake. No. 2. (Small and very light)—Bagshot. (Mrs. Sherwood. 1866.)
1 lb. flour, ¼ lb. butter, same weight sugar, 3 eggs beaten together ready in a basin, 1 oz. German yeast dissolved in ¼ pt. warm milk and strained, 2 ozs. sultana raisins, 2 ozs. candied citron peel.
First rub the butter into the flour, next stir in the yeast and milk; add the fruit, and then the 3 eggs; mix all together and pour into the tin, which it should half fill; let it rise to top of tin before baking in a slack oven. It will take from 1 to 1¼ hours.

Notes

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