![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/cakes-breads.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
71
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
1 lb. of flour, 1/4 lb. of butter, 1/2 lb. of sugar, 1/2 lb. of currants, 2 oz. of candied lemon-peel, 1/2 pint of milk, 1 teaspoonful of ammonia or carbonate of soda.
👨🍳 Method
Put the flour into a basin with the sugar, currants, and sliced candied peel; beat the butter to a cream, and mix all these ingredients together with the milk. Stir the ammonia into 2 tablespoonfuls of milk and add it to the dough, and beat the whole well, until everything is thoroughly mixed. Put the dough into a buttered tin, and bake the cake from 1-1/2 to 2 hours.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's "Nice Plum Cake" this week, drawn in by the promise of a old-fashioned, fruity treat. I was surprised to discover that the "plums" in question were actually currants—such a delightful vintage twist! The process of creaming the butter and combining the wet and dry ingredients was a joy, reminding me of the simple pleasures of baking by hand. This cake is perfect for the weeknight cook who wants to indulge in a bit of nostalgia without too much fuss. The combination of currants and candied lemon peel creates a unique flavor profile that's both comforting and intriguing. I found the ammonia (baking soda, for us modern folks) gave the cake a lovely rise and a tender crumb. Baked for the full two hours, the result was a beautifully golden, moist cake that tasted like a cozy Victorian afternoon. I'll be making this again, perhaps with a dusting of powdered sugar for a touch of elegance.
