Genoa Cake

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)

10 ozs. sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
8 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
8 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
6 ozs. finely cut peel ↝ Orange peel, raw [Fruits and Fruit Juices]
4 ozs. chopped almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
12 ozs. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
5 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 tea-spoon baking powder ↝ Baobab powder [Fruits and Fruit Juices]

Instructions (6)

Beat the butter to a cream.
Add the sugar.
Drop in one egg at a time, beating hard all the time.
Add the fruit and almonds and lastly the flour.
Mix very well.
Bake in an oven which is rather quick at first, then moderate.

Original Text

*Genoa Cake

10 ozs. sifted flour 8 ozs. sugar 8 ozs. butter 6 ozs. finely cut peel 4 ozs. chopped almonds 12 ozs. sultanas 5 eggs 1 tea-spoon baking powder

Beat the butter to a cream. Add the sugar. Drop in one egg at a time, beating hard all the time. Add the fruit and almonds and lastly the flour. Mix very well. Bake in an oven which is rather quick at first, then moderate.

Notes

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