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📝 Description
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75
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🥘 Ingredients
1/2 lb. of butter, 1 lb. of flour, 1/2 oz. of caraway seeds, 1/4 lb. of currants, 6 oz. of moist sugar, 1 oz. of candied peel, 3 eggs, 1/2 pint of milk, 1 small teaspoonful of carbonate of soda.
👨🍳 Method
Rub the butter into the flour until it is quite fine; add the caraway seeds, currants (which should be nicely washed, picked, and dried), sugar, and candied peel cut into thin slices; mix these well together, and moisten with the eggs, which should be well whisked. Boil the milk, and add to it, whilst boiling, the carbonate of soda, which must be well stirred into it, and, with the milk, mix the other ingredients. Butter a tin, pour the cake into it, and bake it in a moderate oven from 3/4 to 1 hour.
📜 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 Luncheon Cake this week, a journey back to 1861. I must admit, the caraway seeds gave me pause — a touch of anise in a cake was new to me. But, as I rubbed the butter into the flour, the kitchen filled with a comforting, old-fashioned scent. The moist sugar was a delightful touch; it dissolved beautifully, creating a smooth batter. I found the currants, washed and dried, added a pleasant pop of tartness, contrasting nicely with the sweetness. This cake is perfect for the weeknight cook seeking a nostalgic treat. The process is straightforward, reminiscent of simpler times. The surprise came when I pulled it from the oven: the top was golden, and the aroma was intoxicating. It was dense, moist, and the caraway seeds added a subtle, intriguing depth of flavor. I'll be serving this with my afternoon tea from now on.
