CAKES.
109
find that 9oz. of ordinary flour and 3oz. of the new “Paisley”
flour, instead of the baking powder, will be a great improve-
ment.
The next is a modern's but very nice version. Make a
dough with 3lb. of flour and 3oz. dried yeast, dissolved in a
gill of lukewarm milk, with a spoonful of sugar; let this
rise for an hour, then work into it two eggs, 10oz. of
currants, 4oz. of shred candied peel, 4oz. fresh butter
creamed, with 4oz. of caster sugar (less the quantity you
add to the yeast), and about a teaspoonful of mixed spice.
When this has all been well mixed in leave it to rise (covered)
again for an hour. Now line a tin with a sheet or two of
buttered paper, put in half the mixture, then cover this
with a layer of almond icing 3in. to 1in. thick, and add
the rest of the dough. Bake this in a steady oven for two
to two and a half hours, then turn it out, and let it cool.
When cold have ready some almond paste, rolled out
half inch thick, coat the cake entirely with this, and leave
it to set. This cake is better for being kept some time
before cutting. The almond icing in the centre should be
rather softer than that used for the outer casing.
Cake, Sister's.—Put 1lb. of milk roll or bun dough in a
pan before the fire to warm, then work into this three well-
beaten eggs, 4oz. ground almonds, a pinch of salt, and 3lb.
of butter beaten to a cream, and beat it all together with a
little milk for an hour. Butter a plain round mould, and
put in it a layer of this dough, then a layer of candied peel
shred very fine, and repeat these layers till the mould is
full. Put it into a sharp but not fierce oven at once, and
bake for an hour. It will rise a great deal. When it is
nearly baked prepare a syrup by boiling 1lb. of loaf sugar
in half a pint of water till it is frothy, then add a wine-
glassful of orange flower water, and pour this syrup hot,
but not boiling, on to the cake directly it is taken out of
the oven. Sprinkle “hundreds and thousands” over it,
and when cold turn it out on to a glass dish.