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Recipe Page

Good Holiday Cake

Name: Good Holiday Cake
Ingredients: 1-1/2d. worth of Borwick's German baking-powder; 2 lbs. of flour; 6 oz. of butter; 1/4 lb. of lard; 1 lb. of currants; 1/2 lb. of stoned and cut raisins; 1/4 lb. of mixed candied peel; 1/2 lb. of moist sugar; 3 eggs; 3/4 pint of cold milk

Categories -all-Meats Seafood Side Dishes Soups-Stews Desserts Breads-Cakes Toppings Drinks

Gingerbread, White

Basic baking

Honey Cake

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

Ingredients

1-1/2d. worth of Borwick's German baking-powder
2 lbs. of flour
6 oz. of butter
1/4 lb. of lard
1 lb. of currants
1/2 lb. of stoned and cut raisins
1/4 lb. of mixed candied peel
1/2 lb. of moist sugar
3 eggs
3/4 pint of cold milk

Directions

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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