Cake, Birthday

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 (12)
  1. Beat 1lb. of fresh butter to a cream with 1lb. of caster sugar.
  2. Work in five eggs singly, mixing each well into the butter, &c., before adding the next.
  3. Stir in 4/5lb. of mixed candied peel, shred as fine as possible.
  4. Stir in 2lb. well washed and dried currants (many persons prefer sultanas as being more wholesome).
  5. Stir in 1lb. of ground almonds.
  6. When all these are thoroughly worked together, mix in 1lb. of best flour, previously sifted with 4/5oz. mixed ground spice.
  7. Pour in a glassful of French brandy.
  8. Bake, in a well-papered hoop, on a baking tin strewn with bran or sawdust to keep the cake from burning.
  9. It requires a hot, steady oven.
  10. It is not possible always to give the exact time these cakes will take to bake, so the best way is always to test them.
  11. Like all rich fruit cakes, this one should be kept for some time before cutting.
  12. May be served either plain, glazed with a little sugar, or coated with almond and royal icing, or any glace preferred, and garnished with sweets, dried fruits, &c.
Original Text · last edited 4 days ago
Cake, Birthday. —Beat 1lb. of fresh butter to a cream with 1lb. of caster sugar, then work in five eggs singly, mixing each well into the butter, &c., before adding the next; now stir in ⅘lb. of mixed candied peel, shred as fine as possible (this peel is most indigestible, so requires careful shredding), 2lb. well washed and dried currants (many persons prefer sultanas as being more wholesome), and 1lb. of ground almonds; when all these are thoroughly worked together, mix in 1lb. of best flour, previously sifted with ⅘oz. mixed ground spice, and pour in a glassful of French brandy, when the cake will be ready for firing. Bake, in a well-papered hoop, on a baking tin strewn with bran or sawdust to keep the cake from burning. It requires a hot, steady oven. It is not possible always to give the exact time these cakes will take to bake, so the best way is always to test them. Like all rich fruit cakes, this one should be kept for some time before cutting, and may be served either plain, glazed with a little sugar, or coated with almond and royal icing, or any glace preferred, and garnished with sweets, dried fruits, &c.
Notes
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