Bottle Cakes

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Time
Cook: 5 min Total: 5 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Cream the butter.
  2. Add the sugar.
  3. Beat the eggs and add with the rest of the ingredients, beating all thoroughly.
  4. Grease a baking tin and drop the mixture on it by tea-spoonfuls.
  5. Bake about five minutes in a moderate oven.
  6. Slip the cakes off the tin with a knife.
  7. Lay a number of bottles on their sides on a table.
  8. Lay the cakes on them to cool, and press gently down on the bottles in order to give them a rounded shape.
  9. These cakes should be very thin and richly coloured round the edges.
Original Text
*Bottle Cakes ¹⁄₂ lb. butter ¹⁄₂ lb. sifted sugar ¹⁄₂ lb. flour Juice and grated rind of half a lemon 2 eggs Cream the butter. Add the sugar. Beat the eggs and add with the rest of the ingredients,[Pg 92] beating all thoroughly. Grease a baking tin and drop the mixture on it by tea-spoonfuls. Bake about five minutes in a moderate oven. Slip the cakes off the tin with a knife. Lay a number of bottles on their sides on a table. Lay the cakes on them to cool, and press gently down on the bottles in order to give them a rounded shape. These cakes should be very thin and richly coloured round the edges.
Notes
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