Home › The Principles of Cookery › Luncheon Cake, Plain

Luncheon Cake, Plain

Mix two tea-spoonfuls of baking-powder and a pinch of salt with one pound of flour; rub in four ounces of good beef dripping, add a quarter of a pound of moist sugar, six ounces of currants, picked and stoned, half a nutmeg, grated, and a quarter of an ounce of caraway-seeds, if liked. Make the mixture up into a paste with two eggs and half a pint of milk, bake in a buttered tin in a moderate oven. This cake is better if left for a day before it is cut into. Time to bake, about an hour and a quarter. Probable cost, 9d.