Currant Cake

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 180 min Total: 180 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

1/2 lb. sugar ↝ Sugar, NFS [Sugars and honey]
1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
3/4 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
3/4 lb. currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1/4 lb. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
1/4 lb. mixed peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1/4 lb. ground almonds ↝ Almonds, salted [Nuts and seeds]
1 heaping tea-spoon baking powder ↝ Baobab powder [Fruits and Fruit Juices]

Instructions (5)

Beat butter and sugar for twenty minutes.
Then add the eggs one at a time, beating hard all the time.
Add the flour and fruit and mix thoroughly.
Bake in a well greased tin in a moderate oven for about three hours.
Leave in the tin to cool.

Original Text

*Currant Cake

¹⁄₂ lb. sugar ¹⁄₂ lb. butter 6 eggs ³⁄₄ lb. flour ³⁄₄ lb. currants ¹⁄₄ lb. sultanas ¹⁄₄ lb. mixed peel ¹⁄₄ lb. ground almonds 1 heaping tea-spoon baking powder

Beat butter and sugar for twenty minutes. Then add the eggs one at a time, beating hard all[Pg 53] the time. Add the flour and fruit and mix thoroughly. Bake in a well greased tin in a moderate oven for about three hours. Leave in the tin to cool.

Notes

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