³⁄₄ lb. flour
¹⁄₂ lb. sultanas
6 ozs. butter
6 ozs. sugar
3 eggs
1 level table-spoon baking powder
1 oz. candied peel
A little milk
Rub the butter lightly into the flour, in which the baking powder should be mixed. Then add the sugar, sultanas, and chopped peel. Beat the eggs together until creamy and light, and add them to the flour, etc., mixing in the ingredients with a little milk. Bake in a greased tin in a moderate oven.
Sultana or Seed Cake
¹⁄₂ lb. flour
¹⁄₄ lb. butter
¹⁄₄ lb. castor sugar
3 eggs (or 4 eggs if small ones)
2 ozs. sultanas (or carraway seeds)
A little finely-chopped candied peel
Beat the butter to a cream. Add the sugar, flour and fruit, by degrees, then the eggs, previously well beaten. Beat all well together for ten minutes. Bake in a round cake tin lined with buttered paper for rather less than an hour.
*White Fruit Cake
1 cup butter
2 cups sugar
3 cups flour
¹⁄₂ cup milk
Whites of three eggs
3 tea-spoons baking powder
1 wine-glass brandy
¹⁄₄ lb. chopped citron
¹⁄₂ lb. blanched and chopped almonds
¹⁄₄ lb. grated cocoanut
Beat the butter to a cream, add the sugar. Beat well together. Sift the flour and baking powder together. Add the butter and sugar, moistening the mixture with the milk and brandy. Add the cocoanut, almonds and citron. Mix well and stir in the stiffly beaten whites. Bake in a tin lined with greased paper in a moderate oven.