Buttermilk Cake
2 lbs. Allinson wholemeal flour,
2 lbs. currants,
1/2 lb. sugar,
12 oz. butter,
2 oz. candied lemon peel,
1 pint buttermilk.
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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