Sultana Cake—II

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Their weight in flour ↝ Flour, 00 [Cereal Grains and Pasta]
castor sugar ↝ Sugars, granulated [Sweets]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
The rind of a lemon grated ↝ Lemon, raw [Citrus fruits]
3 ozs. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
1 oz. finely chopped citron

Instructions (6)

Beat the butter to a cream.
Put the sugar into another pan, and break the four eggs on to it.
Beat the eggs and sugar together, with a steel carving-fork, until thick and creamy. It will take twenty minutes to half-an-hour.
Stir in the flour lightly and quickly, then the butter, and lastly the fruit and grated lemon.
Bake in a shallow oblong tin lined with buttered paper.

Note

This cake is better if kept a day or two before eating.

Original Text

*Sultana Cake—II

4 eggs Their weight in flour, castor sugar and butter The rind of a lemon grated 3 ozs. sultanas 1 oz. finely chopped citron

Beat the butter to a cream. Put the sugar into another pan, and break the four eggs on to it. Beat the eggs and sugar together, with a steel carving-fork, until thick and creamy. It will take twenty minutes to half-an-hour. Stir in the flour lightly and quickly, then the butter, and lastly the fruit and grated lemon. Bake in a shallow oblong tin lined with buttered paper.

This cake is better if kept a day or two before eating.

[Pg 61]

Notes

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