Tea Cake (Recipe from 1897)

Tea Cake (Recipe from 1897) >>>

New Zealand Mail, Issue 1345, 9 December 1897, Page 12

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Nice Tea Cake (Metric Version)

• 170g butter

• 280g flour

• 170g sugar

• 115g currants or raisins

• 4 eggs

• 30g candied peel

Method

1. Cream the butter by beating it with your hand or a spoon until smooth, but don’t let it become oily.

2. Sift in the flour and gradually add the remaining ingredients, except for the eggs.

3. Beat the eggs separately until very well combined, then add them to the mixture.

4. Whisk or beat everything together for 20 minutes.

5. Butter a cake tin and pour in the mixture.

6. Bake at 180°C for 1.5 to 2 hours.

7. Check if it’s done by inserting a knife or skewer — if it comes out clean, the cake is ready.

8. Once baked, turn the cake onto a sieve to cool completely.