1 pound of flour
1 / 2 a pound of butter
1 / 2 a pound of castor sugar
1 or 2 eggs
1 teacupful of cream or less of milk
1 / 2 a pound of currants
1 teaspoonful of baking powder
essence of lemon or almonds, to taste
Sieve the baking powder well with the flour on to a sheet of paper.
Put the butter, sugar and cream or milk into a clean basin and beat up to a light cream.
Add the eggs one at a time.
When all the eggs are in, add the flour and fruit and moisten with milk to the consistency of cake batter.
Put it into small greased tins and bake from 1 / 4 to 1 / 2 and hour.
Grated lemon rind may be substituted for the lemon and almond flavoring and will make the cakes equally nice.
Cooking time from 1 / 4 to 1 / 2 an hour.
Sufficient for 2 or 3 small cakes
