Twelfth Cakes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

cake base

seven pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a sponge with a gill and a half of yest and a little warm milk
one pound of fresh butter broke into small lumps ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
one pound and a quarter of sifted sugar ↝ Sugar, NFS [Sugars and honey]
four pounds and a half of currants washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
half an ounce of sifted cinnamon ↝ Sugar, cinnamon [Sugars and honey]
a quarter of an ounce of pounded cloves, mace, and nutmeg mixed ↝ Garlic, raw [Vegetables and Vegetable Products]
sliced candied orange or lemon peel and citron ↝ Orange, raw [Citrus fruits]
a little warm milk ↝ Milk, NFS [Milk, reduced fat]

icing

sugar prepared for that purpose ↝ Sugar, NFS [Sugars and honey]

Instructions (7)

Take seven pounds of flour, make a cavity in the center.
Set a sponge with a gill and a half of yest and a little warm milk.
Put round the sponge one pound of fresh butter broke into small lumps, one pound and a quarter of sifted sugar, four pounds and a half of currants washed and picked, half an ounce of sifted cinnamon, a quarter of an ounce of pounded cloves, mace, and nutmeg mixed, sliced candied orange or lemon peel and citron.
When the sponge is risen mix all the ingredients together with a little warm milk.
Let the hoops be well papered and buttered, then fill them with the mixture and bake them.
When nearly cold ice them over with sugar prepared for that purpose as per receipt.
Alternatively, they may be served plain.

Original Text

Twelfth Cakes.

Take seven pounds of flour, make a cavity in the center, set a sponge with a[287] gill and a half of yest and a little warm milk; then put round it one pound of fresh butter broke into small lumps, one pound and a quarter of sifted sugar, four pounds and a half of currants washed and picked, half an ounce of sifted cinnamon, a quarter of an ounce of pounded cloves, mace, and nutmeg mixed, sliced candied orange or lemon peel and citron. When the sponge is risen mix all the ingredients together with a little warm milk; let the hoops be well papered and buttered, then fill them with the mixture and bake them, and when nearly cold ice them over with sugar prepared for that purpose as per receipt; or they may be plain.

Notes

—