Luncheon Cake. No. 9.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

6 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
8 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
8 whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
1/2 oz. chopped candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1/2 oz. of sultanas, or of caraway seeds if preferred ↝ Apricots, raw [Fruits and Fruit Juices]
1/2 oz. of sultanas, or of caraway seeds if preferred ↝ Spices, caraway seed [Spices and Herbs]
12 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little roughly crushed kitchen lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]

Instructions (6)

First work together 6 ozs. sugar to 8 ozs. butter.
add 8 whole eggs, one after another; work lightly in with the hand.
With them add a pinch of salt, 1/2 oz. chopped candied peel, and 1/2 oz. of sultanas, or of caraway seeds if preferred—do not add more or the cake will not be light.
Lastly, add 12 ozs. flour when all the other things have been well worked together.
Put into a buttered cake mould, and before putting in oven sprinkle over it a little roughly crushed kitchen lump sugar.
Bake in a moderate oven a full hour.

Original Text

Luncheon Cake. No. 9. (Mrs. Wellington.)
First work together 6 ozs. sugar to 8 ozs. butter; add 8 whole eggs, one after another; work lightly in with the hand. With them add a pinch of salt, ½ oz. chopped candied peel, and ½ oz. of sultanas, or of caraway seeds if preferred—do not add more or the cake will not be light. Lastly, add 12 ozs. flour when all the other things have been well worked together. Put into a buttered cake mould, and before putting in oven sprinkle over it a little roughly crushed kitchen lump sugar. Bake in a moderate oven a full hour.

Notes

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