Recipe: Buttermilk Cake

2 lbs. Allinson wholemeal flour, 2 lbs. currants, 1/2 lb. sugar, 12 oz. butter, 2 oz. candied lemon peel, 1 pint buttermilk. Beat the butter to a cream, add the sugar, then the meal, fruit, and milk, mix thoroughly; butter a CAKE tin, pour in the mixture, and bake in a slow oven for 3 1/2 hours.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)