Guards’ Club Luncheon Cake

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

Ingredients

  • ½ lb. (240 g.) butter
  • 1 lb. (½ k.) plain flour
  • 1 lb. (½ k.) brown sugar
  • 4 eggs
  • ½ lb. (240 g.) sultanas
  • ½ lb. (240 g.) currants
  • 2 oz. (60 g.) peel
  • 2 oz. (60 g.) cherries
  • 2 oz. (60 g.) almonds
  • 1 teaspoon mixed spice
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon black treacle
  • ½ teaspoon tartaric acid mixed with 2 tablespoons of milk (this improves lightness and colour)
  • 2 tablespoons milk
  • 2 tablespoons beer

Method

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 a double-papered tin and have a small pot of water in the oven to make a moist heat. Cook for 2½ hours starting at 350° F., gas mark 4; after 40 minutes lower the heat to 300° F., gas mark 2.

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