118 Cakes, Yule

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Dissolve 3oz. of German yeast in a pint of warm water, work it into 2lb. of sifted flour till it is a smooth paste.
  2. Let this stand covered up for an hour or two to rise.
  3. Then work into it 1lb. of creamed butter, 1lb. of sugar, a grated nutmeg, 8oz. finely shred mixed candied peel, 13lb. carefully stoned muscatel raisins, some shred almonds, and four eggs.
  4. Butter a large tin mould, half fill it with the mixture, and bake about three and a half hours.
  5. Turn it out of the mould to cool.
  6. This cake should be tested with the wooden skewer, as one cannot always depend on the time it will take to bake.
Original Text · last edited 4 days ago
118 BREAD, CAKES, AND BISCUITS. Cakes, Yule.—Dissolve 3oz. of German yeast in a pint of warm water, work it into 2lb. of sifted flour till it is a smooth paste. Let this stand covered up for an hour or two to rise. Then work into it 1lb. of creamed butter, 1lb. of sugar, a grated nutmeg, 8oz. finely shred mixed candied peel, 13lb. carefully stoned muscatel raisins, some shred almonds, and four eggs. Butter a large tin mould, half fill it with the mixture, and bake about three and a half hours. Turn it out of the mould to cool. This cake should be tested with the wooden skewer, as one cannot always depend on the time it will take to bake.
Notes
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