Guards’ Club Luncheon Cake

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Placed on the, sideboard at the Guards’ Club in Victorian days, to be eaten after a quick luncheon of bread and cheese and beer.


  • ½ lb. (240 g.) butter
  • 1 lb. (½


Use a tin about 12 inches (30 cm.) in diameter.

Rub the butter and flour together very finely until like fine cake crumbs. Add all the dry ingredients, then the beer, eggs, treacle and milk. Put in