Scottish cake

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration I. Bagverk, s. 84 (falt i det fri)

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1
Make the batter
Sift the flour and mix in the salt and baking powder. Crumble in the butter. Add the sultanas, the finely chopped candied peel and the sugar.
2
Add the egg and milk
Beat the egg and mix it with the milk. Stir it little by little into the flour. Work the dough well.
3
Bake
Grease a tin and line it with greased white paper. Put in the batter and place the tin in the oven. Bake for a good hour.
4
Cool
Turn the cake out of the tin and place it on a rack, or stand it against the edge of a plate, until cold.

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