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📝 Description
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🥘 Ingredients
1 lb. of flour, 1 teaspoonful of Borwick's baking-powder, 1/4 lb. of good dripping, 1 teacupful of moist sugar, 3 eggs, 1 breakfast-cupful of milk, 1 oz. of caraway seeds, 1/2 lb. of currants.
👨🍳 Method
Put the flour and baking-powder into a basin; stir those together; then rub in the dripping, add the sugar, caraway seeds, and currants; whisk the eggs with the milk, and beat all together very thoroughly until the ingredients are well mixed. Butter a tin, put in the cake, and bake it from 11/2 to 2 hours. Let the dripping be quite clean before using: to insure this, it is a good plan to clarify it. Beef dripping is better than any other for cakes, &c., as mutton dripping frequently has a very unpleasant flavour, which would be imparted to the preparation.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage "Nice Plain Cake" recipe, expecting a heavy, old-fashioned affair, but I was delightfully wrong. The most surprising element was the caraway seeds—they added a subtle anise-like note that brightened the cake, reminiscent of a rye bread sweet roll. It's a pleasant, mild twist that modern eaters will appreciate. This cake is perfect for the weeknight baker who wants to impress with minimal fuss. The ingredients are pantry staples, and the method is straightforward. I found the beef dripping gave the cake a rich, savory undertone that balanced the sweetness beautifully. I'd serve this with a cup of strong tea or coffee for an afternoon pick-me-up. It's a charming throwback that deserves a spot in today's kitchen.
