Plumcake

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (22)

Dry ingredients

a quarter of a peck of fine flour, well dried ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a pound of dry and sifted loaf sugar ↝ Sugar, NFS [Sugars and honey]
three pounds of currants washed, and very dry ↝ Currants, european black, raw [Fruits and Fruit Juices]
half a pound of raisins stoned and chopped ↝ Raisins [Dried fruits]
a quarter of an ounce of mace and cloves ↝ Spices, mace, ground [Spices and Herbs]
a quarter of an ounce of mace and cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
twenty Jamaica peppers
a grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the peel of a lemon cut as fine as possible ↝ Lemon peel, raw [Fruits and Fruit Juices]
half a pound of almonds blanched, and beaten with orange flour water ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Wet ingredients

two pounds of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint and a quarter of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a pint of sweet wine ↝ Wine, dessert, sweet [Wine]
a glass of brandy ↝ Brandy [Liquor and cocktails]
the whites and yelks of twelve eggs beaten apart ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pint of good yeast ↝ Yeast [Not included in a food category]

For baking

plenty of citron, lemon, and orange candy
plenty of citron, lemon, and orange candy ↝ Lemon, raw [Citrus fruits]
plenty of citron, lemon, and orange candy ↝ Orange, raw [Citrus fruits]

For icing

half a pound of double refined sugar sifted
the white of an egg ↝ Egg, white only, raw [Eggs and omelets]
a little orange flour water ↝ Water, tap [Tap water]

Instructions (8)

Mix thoroughly a quarter of a peck of fine flour, well dried with a pound of dry and sifted loaf sugar, three pounds of currants washed, and very dry, half a pound of raisins stoned and chopped, a quarter of an ounce of mace and cloves, twenty Jamaica peppers, a grated nutmeg, the peel of a lemon cut as fine as possible, and half a pound of almonds blanched, and beaten with orange flour water.
Melt two pounds of butter in a pint and a quarter of cream, but not hot, put to it a pint of sweet wine, a glass of brandy, the whites and yelks of twelve eggs beaten apart, and half a pint of good yeast.
Strain this liquid by degrees into the dry ingredients, beating them together a full hour.
Butter the hoop, or pan, and bake it.
As you put the batter into the hoop, or pan, throw in plenty of citron, lemon, and orange candy.

Icing the cake

Take half a pound of double refined sugar sifted, and put a little with the white of an egg, beat it well, and by degrees pour in the remainder.
It must be whisked near an hour, with the addition of a little orange flour water, but mind not to put much.
When the cake is done, pour the icing over, and return it to the oven for fifteen minutes; but if the oven be warm, keep it near the mouth, and the door open; lest the colour be spoiled.

Original Text

Plumcake.

Mix thoroughly a quarter of a peck of fine flour, well dried with a pound of dry and sifted loaf sugar, three pounds of currants washed, and very dry, half a pound of raisins stoned and chopped, a quarter of an ounce of mace and cloves, twenty Jamaica peppers, a grated nutmeg, the peel of a lemon cut 214as fine as possible, and half a pound of almonds blanched, and beaten with orange flour water. Melt two pounds of butter in a pint and a quarter of cream, but not hot, put to it a pint of sweet wine, a glass of brandy, the whites and yelks of twelve eggs beaten apart, and half a pint of good yeast. Strain this liquid by degrees into the dry ingredients, beating them together a full hour, then butter the hoop, or pan, and bake it. As you put the batter into the hoop, or pan, throw in plenty of citron, lemon, and orange candy.

If you ice the cake, take half a pound of double refined sugar sifted, and put a little with the white of an egg, beat it well, and by degrees pour in the remainder. It must be whisked near an hour, with the addition of a little orange flour water, but mind not to put much. When the cake is done, pour the icing over, and return it to the oven for fifteen minutes; but if the oven be warm, keep it near the mouth, and the door open; lest the colour be spoiled.

Notes

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