A very fine Cake

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
Time: Cook: 180 min Total: 180 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Cake batter

two pounds and a half of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
twenty eggs, yelk and whites separately, half an hour each ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two pounds and a half of the finest flour, well dried, and kept hot ↝ Flour, 00 [Cereal Grains and Pasta]
a pound and a half of sugar pounded and sifted ↝ Sugar, NFS [Sugars and honey]
one ounce of spice in finest powder ↝ Spices, paprika [Spices and Herbs]
three pounds of currants nicely cleaned and dry ↝ Currants, european black, raw [Fruits and Fruit Juices]
half a pound of almonds blanched ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
three quarters of a pound of sweetmeats cut not too thin
half a pound of stoned jar raisins chopped as fine as possible ↝ Raisins [Dried fruits]
half a pint of sweet wine ↝ Wine, dessert, sweet [Wine]
a large glass of brandy ↝ Brandy [Liquor and cocktails]

Instructions (23)

Wash two pounds and a half of fresh butter in water first, and then in rosewater.
Beat the butter to a cream.
Beat twenty eggs, yelk and whites separately, half an hour each.
Have ready two pounds and a half of the finest flour, well dried, and kept hot.
Have ready likewise a pound and a half of sugar pounded and sifted.
Have ready one ounce of spice in finest powder.
Have ready three pounds of currants nicely cleaned and dry.
Have ready half a pound of almonds blanched.
Have ready three quarters of a pound of sweetmeats cut not too thin.
Let all be kept by the fire.
Mix all the dry ingredients.
Pour the eggs strained to the butter.
Mix half a pint of sweet wine with a large glass of brandy.
Pour the wine and brandy mixture to the butter and eggs.
Mix well.
Then have all the dry things put in by degrees.
Beat them very thoroughly; you can hardly do it too much.
Having half a pound of stoned jar raisins chopped as fine as possible, mix them carefully, so that there shall be no lumps.
Beat the ingredients together a full hour at least.
Have a hoop well buttered, or if you have none, a tin, or copper cakepan.
Take a white paper, doubled and buttered, and put in the pan round the edge, if the cake batter fill it more than three parts, for space should be allowed for rising.
Bake in a quick oven.
It will require three hours.

Original Text

A very fine Cake.

Wash two pounds and a half of fresh butter in water first, and then in rosewater; beat the butter to a cream: beat twenty eggs, yelk and whites separately, half an hour each. Have ready two pounds and a half of the finest flour, well dried, and kept hot, likewise a pound and a half of sugar pounded and sifted, one ounce of spice in finest powder, three pounds of currants nicely cleaned and dry, half a pound of almonds blanched, and three quarters of a pound of sweetmeats cut not too thin. Let all be kept by the fire, mix all the dry ingredients; pour the eggs strained to the butter; mix half a pint of sweet wine with a large glass of brandy, pour it to the butter and eggs, mix well, then have all the dry things put in by degrees; beat them very thoroughly; you can hardly do it too much. Having half a pound of stoned jar raisins chopped as fine as possible, mix them carefully, so that there shall be no lumps. Beat the ingredients together a full hour at least. Have a hoop well buttered, or if you have none, a tin, or copper cakepan; take a white paper, doubled and buttered, and put in the pan round the edge, if the cake batter fill it more than three parts, for space should be allowed for rising. Bake in a quick oven. It will require three hours.

Notes

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