35. Rich Plum Cake.
½-lb. butter.
4 eggs.
½-lb. currants.
½ nutmeg.
½-lb. flour.
½-lb. Demerara sugar.
¼-lb. raisins (stoned and chopped).
3-oz. lemon peel.
When the cake is in the tin push in a few thick lumps of citron. Bake 2 hours.
36. Plain Seed or Currant Loaf.
2-lbs. flour.
¼-lb. moist sugar.
4-oz. dripping (rubbed in).
2 teaspoonsful baking powder.
1-oz. carraway seeds or ½-lb. currants.
Form into light dough with milk and bake in bread tins.
37. Malta Cake.
Weight of 2 eggs in butter, sugar and flour, grated rind of 1 orange, little milk, 2 teaspoonsful baking powder, 2 eggs. Mix well and bake in dripping tin. Turn the cake on to a board when done, and ice as follows. Icing:—Squeeze the juice of 1 orange into a basin and add as much icing sugar as will make it thick. Spread while the cake is hot. When cold cut in shapes.
38. Small Rice Cake.
3-oz. butter.
2 eggs.
¼-lb. ground rice.
¼-lb. sugar.
¼-lb. flour.
1 teaspoonful baking powder.