Bun Loaf. No. 2. Auchentorlie.

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 (8)

3 lbs. of dough ↝ Phyllo dough [Baked Products]
1 lb butter melted ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 lb sugar ↝ Sugar, NFS [Sugars and honey]
3 lbs sultana raisins ↝ Raisins [Dried fruits]
3 ozs. candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
8 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little spice ↝ Spices, paprika [Spices and Herbs]
a little more flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (2)

Mix all ingredients with the dough.
Let this cake stand 2 hours before baking.

Original Text

Bun Loaf. No. 2. Auchentorlie. (Mrs. Buchanan.)
3 lbs. of dough, 1 lb. butter melted, 1 lb. sugar, 3 lbs. sultana raisins, 3 ozs. candied peel, 8 eggs, a little spice; add a little more flour, and mix all with the dough.
Let this cake stand 2 hours before baking.

Notes

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