Sultana Cake—III

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 (8)

3/4 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
6 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
6 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 level table-spoon baking powder ↝ Baobab powder [Fruits and Fruit Juices]
1 oz. candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
A little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

Rub the butter lightly into the flour, in which the baking powder should be mixed.
Then add the sugar, sultanas, and chopped peel.
Beat the eggs together until creamy and light, and add them to the flour, etc., mixing in the ingredients with a little milk.
Bake in a greased tin in a moderate oven.

Original Text

Sultana Cake—III

³⁄₄ lb. flour ¹⁄₂ lb. sultanas 6 ozs. butter 6 ozs. sugar 3 eggs 1 level table-spoon baking powder 1 oz. candied peel A little milk

Rub the butter lightly into the flour, in which the baking powder should be mixed. Then add the sugar, sultanas, and chopped peel. Beat the eggs together until creamy and light, and add them to the flour, etc., mixing in the ingredients with a little milk. Bake in a greased tin in a moderate oven.

Notes

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