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Buttermilk Cake

Ingredients

  • 2 pounds Allinson wholemeal flour
  • 2 pounds currants
  • 1/2 pound sugar
  • 12 ounces butter
  • 2 ounces candied lemon peel
  • 1 pint buttermilk

Instructions

Beat the butter to a cream, add the sugar, then the meal, fruit, and milk, mix thoroughly; butter a cake tin, pour in the mixture, and bake in a slow oven for 3 1/2 hours.

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Source

Dr. Allinson's Cookery Book (1915).


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