Luncheon cake (Fri 06.11)

Luncheon cake based on recipe from E. David‘s : “English Bread and Yeast Cookery”.

Original ingredients :

225 g four, 60 g butter, 60 g sugar, 2 small eggs, 15 g yeast, 6 tablespoons milk, 30 g sultana’s, 30 candied citron peel

I leave out the citron peel and use more flour : 275g

1. (Fri 15:00) Rub the butter in the flour.

Add the other ingredients (sugar, milk, eggs, yeast). Mix with one hand (keep the other one clean 😉 for 2 to 3 minutes. Consistency should be more like a batter or very soft dough. Add the raisins and  distribute evenly.

Turn the dough in a buttered loaf tin. The tin shloud be +- half filled. Leave to rise till the dough reaches the top.

2. (Fri 17:30) bake in an oven at 180 C for about 40 minutes. Too prevent the top from getting too dark cover with some foil after 15 minutes.

3. (Fri 19:00) leave for 10 minutes in the tin to cool, before unmoulding.


– The time needed to rise is longer compared to  the original recipe (1,5 h). E David recommends too warm flour, milk and baking tin. I didn’t.

– as good as a regular cake but a lot less fat and eggs

English Bread and Yeast Cookery (Cookery Library)