Luncheon Cake. No. 4. Good. (Burwarton.)

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

11/2 lbs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 lb. white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
1 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
10 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 lb. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
2 ozs. mixed peel ↝ Orange peel, raw [Fruits and Fruit Juices]
a few drops of essence of almonds (or peach kernels) ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]

Instructions (2)

Cream the butter.
Bake 2 hours in a slow oven.

Original Text

Luncheon Cake. No. 4. Good. (Burwarton.)
1½ lbs. flour, 1 lb. white sugar, 1 lb. butter, 10 eggs, ½ lb. sultanas, 2 ozs. mixed peel, a few drops of essence of almonds (or peach kernels). Cream the butter. Bake 2 hours in a slow oven.

Notes

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