Sultana or Seed Cake

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/4 lb. castor sugar ↝ Sugars, granulated [Sweets]
3 eggs (or 4 eggs if small ones) ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 ozs. sultanas (or carraway seeds) ↝ Apricots, raw [Fruits and Fruit Juices]
A little finely-chopped candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (4)

Beat the butter to a cream.
Add the sugar, flour and fruit, by degrees, then the eggs, previously well beaten.
Beat all well together for ten minutes.
Bake in a round cake tin lined with buttered paper for rather less than an hour.

Original Text

Sultana or Seed Cake

¹⁄₂ lb. flour ¹⁄₄ lb. butter ¹⁄₄ lb. castor sugar 3 eggs (or 4 eggs if small ones) 2 ozs. sultanas (or carraway seeds) A little finely-chopped candied peel

Beat the butter to a cream. Add the sugar, flour and fruit, by degrees, then the eggs, previously well beaten. Beat all well together for ten minutes. Bake in a round cake tin lined with buttered paper for rather less than an hour.

[Pg 62]

Notes

—