Madeira Cake

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

a quarter of a pound of household flour ↝ Shortening, vegetable, household, composite [Fats and Oils]
one teaspoonful of baking-powder ↝ Baobab powder [Fruits and Fruit Juices]
three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three ounces of fine white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a teacupful of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (6)

Cream the butter.
Add first the sugar, then the flour with the baking-powder.
Lastly add the well-beaten eggs and half a teacupful of milk.
Care should be taken that the mixture is not mixed too slack.
Pour the mixture into a buttered cake tin.
Bake in a gentle oven from thirty to forty minutes.

Original Text

Madeira Cake

Take a quarter of a pound of household flour, one teaspoonful of baking-powder, three ounces of butter, three ounces of fine white sugar, and two eggs. Cream the butter, add first the sugar, then the flour with the baking-powder, lastly the well-beaten eggs and half a teacupful of milk. Care should be taken that the mixture is not mixed too slack. Pour the mixture into a buttered cake tin and bake in a gentle oven from thirty to forty minutes.

Notes

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