Luncheon cake based on recipe from E. David’s : “English Bread and Yeast Cookery”. See also 07.11, kept a bit more to the original ingredients (amount of flour).
- 225g four
- 60 g butter
- 60 g sugar
- 2 small eggs
- 15g fresh yeast
- 6 tablespoons milk
- 60 g sultana’s
Still no candied peel used, and doubled the rasins to compensate.
1. Rub the butter in the flour.
Add the other ingredients (sugar, milk, eggs, yeast).
Mix with one hand for 2 to 3 minutes.
Consistency should be more like a batter or very soft dough. Add the raisins and distribute evenly. Spoon the dough in a buttered loaf tin.
The tin shloud be +- half filled. Leave to rise till the dough reaches the top (takes
at least 2 hours).
2. Bake in an oven at 180 C for about 40 minutes. Leave for 10 minutes in the tin to cool, before unmoulding.