Sultana Cake—I

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 90 min Total: 90 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
3 ozs. lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 tea-spoon vanilla ↝ Vanilla extract [Spices and Herbs]
1 level tea-spoon baking powder ↝ Baobab powder [Fruits and Fruit Juices]

Instructions (6)

Soften, but do not melt the butter. Beat well.
Sift the baking powder with the flour.
Add the sugar to the butter, then the flour. Beat the yolks well and add them.
Add the fruit and vanilla. Beat continually.
Stir in the beaten whites.
Bake in a greased tin in a quick oven for one and a half hours.

Original Text

*Sultana Cake—I

¹⁄₂ lb. butter ¹⁄₂ lb. flour ¹⁄₂ lb. sultanas 3 ozs. lemon peel 3 eggs 1 tea-spoon vanilla 1 level tea-spoon baking powder

Soften, but do not melt the butter. Beat well. Sift the baking powder with the flour. Add the[Pg 60] sugar to the butter, then the flour. Beat the yolks well and add them. Add the fruit and vanilla. Beat continually. Stir in the beaten whites. Bake in a greased tin in a quick oven for one and a half hours.

Notes

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