Eversley Cake

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 60 min Total: 60 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

5 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
6 ozs. best flour ↝ Flour, 00 [Cereal Grains and Pasta]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
5 ozs. castor sugar ↝ Sugar, NFS [Sugars and honey]
1/2 tea-spoon baking powder ↝ Baobab powder [Fruits and Fruit Juices]
1/4 lb. mixed peel ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (3)

Beat the butter to a cream.
Add the sugar, then the flour, and well-beaten eggs, the sliced peel and lastly the baking powder.
Beat altogether for twenty minutes and bake in a good oven for an hour.

Original Text

Eversley Cake

5 ozs. butter 6 ozs. best flour 3 eggs 5 ozs. castor sugar ¹⁄₂ tea-spoon baking powder ¹⁄₄ lb. mixed peel

Beat the butter to a cream. Add the sugar, then the flour, and well-beaten eggs, the sliced peel and lastly the baking powder. Beat altogether for twenty minutes and bake in a good oven for an hour.

[Pg 20]

Notes

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