Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This unusual nineteenth-century recipe gives a very light cake mixture which just supports the chopped fruit. Ice with royal icing. The quantities given make a cake of about 3 lb. (1½ k.).


  • 8 oz. (240 g.) raisins
  • 4 oz. (120


Chop all the fruit fairly finely, as the cake is very light and it would otherwise sink. Cream the butter and sugar very thoroughly, then beat in the egg yolks and the flavourings. Add the flour to the mixture, a little at a time, alternating it with handfuls of the fruit. Beat well after each addition. The baking powder should be sifted in with the last spoonful of flour. Then whip the egg whi