Bread Cake

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

1 pint dough ↝ Phyllo dough [Baked Products]
3 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 cup sugar ↝ Sugar, NFS [Sugars and honey]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Grated rind half a lemon ↝ Lemon, raw [Citrus fruits]
1 cup of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

4 table-spoons brown sugar ↝ Sugars, brown [Sweets]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 table-spoon flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 tea-spoon cinnamon ↝ Sugar, cinnamon [Sugars and honey]
2 heaping table-spoons bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (13)

Add the butter, sugar, eggs and lemon rind to the dough.
Mix thoroughly and beat till light.
Add the currants, which should have been washed, dried and floured.
Mix them in lightly.
Pour the mixture into a square greased pan.
It should not be more than an inch deep.

Beat the brown sugar, butter, flour and cinnamon together till light.
Stir in the bread-crumbs, which should be very fine.
Drop spoonfuls of this mixture over the top of the cake.
Press them down into the cake with the fingers.
Set the cake to rise in a warm place.
When risen bake in a moderately quick oven.
Cover the cake with a piece of brown paper to prevent burning.

Original Text

Bread Cake

I. 1 pint dough 3 ozs. butter 1 cup sugar 2 eggs Grated rind half a lemon 1 cup of currants II. 4 table-spoons brown sugar 2 ozs. butter 1 table-spoon flour 1 tea-spoon cinnamon 2 heaping table-spoons bread crumbs

I. Add the butter, sugar, eggs and lemon rind to the dough. Mix thoroughly and beat till light. Add the currants, which should have been washed, dried and floured. Mix them in lightly. Pour the mixture into a square greased pan. It should not be more than an inch deep.

II. Beat the brown sugar, butter, flour and cinnamon together till light. Stir in the bread-crumbs, which should be very fine. Drop spoonfuls of this mixture over the top of the cake. Press them down into the cake with the fingers.[Pg 79] Set the cake to rise in a warm place. When risen bake in a moderately quick oven. Cover the cake with a piece of brown paper to prevent burning.

Notes

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