Mrs Beetons Baking Recipes Revisited

Luncheon Cake

450g (1lb) Flour
285ml (½ pint) Milk
225g (8oz) Butter
170g (6oz) Moist Sugar (Soft Brown Sugar)
110g (4oz) Currants
25g (1oz) Candied Peel
15g (½oz) Caraway Seeds
3 Eggs
1 small tsp Bicarbonate of Soda

Rub the butter into the flour until it is quite fine.
Add the caraway seeds, currants (which should be nicely washed, picked and dried), sugar and candied peel cut into thin slices.
Mix well together and moisten with the eggs, which should be well whisked.
Boil the milk and whilst boiling add to the bicarbonate of soda, which must be well stirred with the milk, mix with he other ingredients.
Butter a tin, pour the cake in.
Bake in a moderate oven for ¾ to 1 hour.

Time: 1 to 14 hour.
Seasonable at any time.

LUNCHEON CAKE

1765. INGREDIENTS - 1/2 lb. of butter, 1 lb. of flour, 1/2 oz. of caraway seeds, 1/4 lb. of currants, 6 oz. of moist sugar, 1 oz. of candied peel, 3 eggs, 1/2 pint of milk, 1 small teaspoonful of carbonate of soda.

Mode - Rub the butter into the flour until it is quite fine; add the caraway seeds, currants (which should be nicely washed, picked, and dried), sugar, and candied peel cut into thin slices; mix these well together, and moisten with the eggs, which should be well whisked. Boil the milk, and add to it, whilst boiling, the carbonate of soda, which must be well stirred into it, and, with the milk, mix the other ingredients. Butter a tin, pour the cake into it, and bake it in a moderate oven from 3/4 to 1 hour.

Time - 1 to 14 hour.

Average cost, 1s. 8d.

Seasonable at any time.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

Luncheon Cake

Mrs Beeton
Recipes