To make little Plumb-Cakes

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take two Pound of Flour dried in the Oven, or at a great Fire, and Half a Pound of Sugar finely powder’d, four Yolks of Eggs, two Whites, Half a Pound of Butter wash’d with Rose-water, Six Spoonfuls of Cream warm’d, a Pound and half of Currans unwash’d, but picked and rubb’d very clean in a Cloth; mix it all well together, then make them up into Cakes, and bake them in an Oven almost as hot as for a Manchet, and let them stand half an Hour till they be colour’d on both Sides, then take down the Oven Lid, and let them stand to soak. You must rub the Butter in to the Flour very well, then the Sugar, then the Egg and Cream, and then the Currans.