Victoria

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 (14)
Instructions (11)
  1. Beat 1oz. of butter to a cream.
  2. Add to it three eggs, together with a teaspoonful of powdered cinnamon, 3oz. caster sugar, 3oz. ground almonds, 4oz. dried cherries, 2oz. finely shred candied peel, half a gill of brandy, and 4oz. of flour.
  3. Work this all well together with a few minutes.
  4. Add gradually three more eggs and 12oz. more flour.
  5. When this is all well mixed in, spread the paste out in the pan.
  6. Add to it 3oz. German yeast, a teaspoonful of salt dissolved in a little tepid water, and a gill of stiffly-whipped cream.
  7. When this is all mixed, paper a 6-inch hoop with buttered white paper, lay a sheet of buttered paper on the baking sheet, set the papered hoop on this, pour in the mixture.
  8. Set it in a moderately warm place till it has risen to twice its first size.
  9. Bake in a moderate oven till of a light brown colour.
  10. It is impossible to give the time this cake will take to bake, so the best way is to test it with the wooden skewer driven to the centre of the cake.
  11. Directly it is turned out of the hoop, return it to the oven for a minute or two, as this prevents its shrinking and falling as it would do if turned out of the hoop in a cooler atmosphere.
Original Text · last edited 4 days ago
Victoria.—Beat 1oz. of butter to a cream, then add to it three eggs, together with a teaspoonful of powdered cinnamon, 3oz. caster sugar, 3oz. ground almonds, 4oz. dried cherries, 2oz. finely shred candied peel, half a gill of brandy, and 4oz. of flour. Work this all well together with a few minutes, then add gradually three more eggs and 12oz. more flour. When this is all well mixed in, spread the paste out in the pan and add to it 3oz. German yeast, a teaspoonful of salt dissolved in a little tepid water, and a gill of stiffly-whipped cream. When this is all mixed, paper a 6-inch hoop with buttered white paper, lay a sheet of buttered paper on the baking sheet, set the papered hoop on this, pour in the mixture, and set it in a moderately warm place till it has risen to twice its first size; then bake in a moderate oven till of a light brown colour. It is impossible to give the time this cake will take to bake, so the best way is to test it with the wooden skewer driven to the centre of the cake. Directly it is turned out of the hoop, return it to the oven for a minute or two, as this prevents its shrinking and falling as it would do if turned out of the hoop in a cooler atmosphere. A variety of this cake may be made by omitting the cherries, spice, and peel,
Notes
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