Rich Yest Cake (No. 60)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

sponge

flour ↝ Flour, 00 [Cereal Grains and Pasta]
sugar ↝ Sugar, NFS [Sugars and honey]
milk ↝ Milk, NFS [Milk, reduced fat]
yest

cake

three quarters of a pound of butter oiled ↝ Butter, stick, unsalted [Dairy and Egg Products]
one pound and a quarter of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
half a pound of candied lemon and orange-peel cut fine
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
ground allspice ↝ Spices, allspice, ground [Spices and Herbs]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]

icing and ornamentation

No. 84

Instructions (5)

Set a sponge as in the foregoing receipt, with the same proportions of flour, sugar, milk, and yest.
When it has lain some time, mix it with three quarters of a pound of butter oiled, one pound and a quarter of currants, half a pound of candied lemon and orange-peel cut fine, grated nutmeg, ground allspice and cinnamon, a quarter of an ounce of each.
Case a hoop as stated No. 59.
Bake it in a good-heated oven one hour and a half.

N.B.

It may be iced with No. 84, and ornamented as a twelfth cake.

Original Text

Rich Yest Cake.—(No. 60.)

Set a sponge as in the foregoing receipt, with the same proportions of flour, sugar, milk, and yest: when it has lain some time, mix it with three quarters of a pound of butter oiled, one pound and a quarter of currants, half a pound of candied lemon and orange-peel cut fine, grated nutmeg, ground allspice and cinnamon, a quarter of an ounce of each: case a hoop as stated No. 59, bake it in a good-heated oven one hour and a half.

N.B. It may be iced with No. 84, and ornamented as a twelfth cake.

Notes

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