Search   
 
 
 
Time_.--2-1/4 to 2-3/4 hours

Ingredients
  1. 1-1/2d. worth of Borwick's German baking-powder
  2. 2 lbs. of flour
  3. 6 oz. of butter
  4. 1/4 lb. of lard
  5. 1 lb. of currants
  6. 1/2 lb. of stoned and cut raisins
  7. 1/4 lb. of mixed candied peel
  8. 1/2 lb. of moist sugar
  9. 3 eggs
  10. 3/4 pint of cold milk
Directions
  1. Mix the baking-powder with the flour
  2. Rub in the butter and lard
  3. Have ready the currants, washed, picked, and dried; the raisins stoned and cut into small pieces (not chopped), and the peel cut into neat slices
  4. Add these with the sugar to the flour, &c.
  5. Mix all the dry ingredients well together
  6. Whisk the eggs
  7. Stir to them the milk, and with this liquid moisten the cake
  8. Beat it up well, that all may be very thoroughly mixed
  9. Line a cake-tin with buttered paper,
  10. Put in the cake
  11. Bake it from 2-1/4 to 2-3/4 hours in a good oven

To ascertain when it is done, plunge a clean knife into the middle of it, and if, on withdrawing it, the knife looks clean, and not sticky, the cake is done. To prevent its burning at the top, a piece of clean paper may be put over whilst the cake is soaking, or being thoroughly cooked in the middle. A steamer, such as is used for steaming potatoes, makes a very good cake-tin, if it be lined at the bottom and sides with buttered paper.

Source: The Book of Household Management by Isabella Beeton (1859)

Comments (0)Don't be shy, tell us what you think!   
Colonial Sense is an advocate for global consumer privacy rights, protection and security.
All material on this website © copyright 2009-19 by Colonial Sense, except where otherwise indicated.
ref:T5-S21-P37-C-M