Mrs Beetons Baking Recipes Revisited

Common Plum Cake

1.35kg (3lb) Flour
600ml (1 pint) New Milk
170g (6oz) Butter or Good Dripping
170g (6oz) Moist Sugar (Soft Brown Sugar)
170g (6oz) Currants
110g (4oz) Ground Allspice
2 tsp Fresh Yeast [or

Modern Equivalent]

Rub the butter into the flour.
Add the sugar, currants and allspice.
Warm the milk, stir to it the yeast and mix into a dough.
Knead well and put it into 6 buttered tins.
Put in a warm place tor nearly an hour for the dough to rise.
Bake the cakes in a good oven for 1 to 1¼ hour.
To test when they are done, plunge a clean knife into the middle and if it comes out clean, the cakes are done.

Time: 1 to 1¼ hour.
Sufficient to make 6 small cakes.

COMMON PLUM CAKE

1768. INGREDIENTS - 3 lbs. of flour, 6 oz. of butter or good dripping, 6 oz. of moist sugar, 6 oz. of currants, 4 oz. of pounded allspice, 2 tablespoonfuls of fresh yeast, 1 pint of new milk.

Mode - Rub the butter into the flour; add the sugar, currants, and allspice; warm the milk, stir to it the yeast, and mix the whole into a dough; knead it well, and put it into 6 buttered tins; place them near the fire for nearly an hour for the dough to rise, then bake the cakes in a good oven from 1 to 11/4 hour. To ascertain when they are done, plunge a clean knife into the middle, and if on withdrawal it comes out clean, the cakes are done.

Time - 1 to 1-1/4 hour.

Average cost, 1s. 8d.

Sufficient to make 6 small cakes.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

Common Plum Cake

Mrs Beeton
Recipes