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

  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
  • Mix the baking-powder with the flour
  • Rub in the butter and lard
  • 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
  • Add these with the sugar to the flour, &c.
  • Mix all the dry ingredients well together
  • Whisk the eggs
  • Stir to them the milk, and with this liquid moisten the cake
  • Beat it up well, that all may be very thoroughly mixed
  • Line a cake-tin with buttered paper,
  • Put in the cake
  • 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)

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