Luncheon Cake. No. 7.

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 (10)
Instructions (14)
  1. In a basin, rub the butter and salt into the flour.
  2. Dissolve the yeast in a little warm milk and strain it into the flour mixture.
  3. Mix the dough and put it to rise in a basin covered with a cloth.
  4. Beat the eggs in a separate basin.
  5. Gradually add the crushed sugar to the beaten eggs and beat well.
  6. Add the sweetened eggs to the dough mixture.
  7. Add the chopped candied mixed peel and sultanas to the dough.
  8. Add the pounded allspice to the dough.
  9. Mix all ingredients together.
  10. Put the mixture into a round cake tin, filling it two-thirds full.
  11. Pin paper around the tin as for a soufflé.
  12. Let the cake prove by the fire for 1/2 an hour.
  13. Bake the cake.
  14. Do not cut this cake until the day after it is baked.
Original Text
Luncheon Cake. No. 7. (Mrs. Dick.) 2 lbs. of flour well dried, rub into it ¼ lb. of butter and a pinch of salt. Dissolve nearly ½ oz. of German yeast in a little warm milk and strain it in. Mix and put it to rise in a basin covered with a cloth. Beat 3 whole eggs in a basin. To them add gradually ¼ lb. crushed sugar and beat well in. Next add these sweetened eggs to the mixture, with ½ lb. chopped candied mixed peel and ½ lb. sultanas, also a little spice (use a third of a teaspoonful of allspice) pounded smooth. Put all into a round cake tin, which it may two-thirds fill, and pin paper round as for soufflé. Let it "prove" ½ an hour by the fire, then bake. Do not cut this cake till the day after it is baked.
Notes
—