Cake, An Excellent Yeast

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time: Cook: 90 min Total: 90 min
Yield: 14.5 – 15.0 lb
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (16)

Cake ingredients

6lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1lb. of butter and beef dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
1lb. of butter and beef dripping ↝ Beef, ground, raw [Ground beef]
2lb. of currants and raisins, or stoned raisins alone ↝ Currants, european black, raw [Fruits and Fruit Juices]
2lb. of currants and raisins, or stoned raisins alone ↝ Raisins [Dried fruits]
1lb. of brown sugar ↝ Sugars, brown [Sweets]
3lb. of candied peel sliced very finely ↝ Orange peel, raw [Fruits and Fruit Juices]
a few carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
two nutmegs grated ↝ Oil, nutmeg butter [Fats and Oils]
a teaspoonful of mixed spice ↝ Spices, poppy seed [Spices and Herbs]
one of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
and one of salt ↝ Salt, table, iodized [Spices and Herbs]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a quart of lukewarm milk ↝ Milk, NFS [Milk, reduced fat]
2oz. best German yeast ↝ Yeast [Not included in a food category]
a gill of the milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Rub the butter and the dry ingredients, spices, etc., into the flour.
Make a well in the centre, in which set a sponge of the yeast and a gill of the milk.
When the sponge has risen make up the cake with the rest of the milk and the eggs.
Knead the dough vigorously for twenty minutes.
Set it to rise in a warm place for three or four hours, in which time it should have become trebled in amount.
Make up into loaves and bake in buttered tins.
The oven should be rather hot to begin with, lowering the heat when the cakes have risen up and taken colour.
They will require very thorough baking—towards an hour and a half.

Original Text · last edited 4 days ago

Cake, An Excellent Yeast.—(To be made a fortnight
before required for use, and kept wrapped in paper in air-
tight tins.) 6lb. of flour, 1lb. of butter and beef dripping,
2lb. of currants and raisins, or stoned raisins alone, 1lb.
of brown sugar, 3lb. of candied peel sliced very finely, a few
carraway seeds, two nutmegs grated, a teaspoonful of mixed
spice, one of ginger, and one of salt, four eggs, a quart of luke-
warm milk, and 2oz. best German yeast. Rub the butter
and the dry ingredients, spices, etc., into the flour; make a
well in the centre, in which set a sponge of the yeast and a
gill of the milk. When the sponge has risen make up the
cake with the rest of the milk and the eggs, and knead the
dough vigorously for twenty minutes; set it to rise in a
warm place for three or four hours, in which time it
should have become trebled in amount, then make up into
loaves and bake in buttered tins. The oven should be
rather hot to begin with, lowering the heat when the cakes
have risen up and taken colour. They will require very
thorough baking—towards an hour and a half. This should
yield 14lb. or 15lb of cake.

Notes

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