Plum Cake

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Cake ingredients
Icing
Instructions (23)
Part 1
  1. Prepare the following ingredients: sift and dry 2 lbs. of flour.
  2. Pound and sift 1 1/2 lbs. of loaf sugar.
  3. Pick and dry 2 lbs. of currants.
  4. Stone and chop 1/2 lb. of raisins.
  5. Chop 1 lb. of mixed candied peel.
  6. Grate 1 nutmeg.
  7. Mix pounded cinnamon and mace, same weight as nutmeg.
  8. Blanch and cut small 1/2 lb. of almonds.
  9. Beat the yolks and whites of 14 eggs separately.
Part 2
  1. Beat 2 lbs. of fresh butter to a cream.
  2. Add the sugar by degrees.
  3. Add the yolks of egg.
  4. Add the whites.
  5. Add the flour.
  6. Add the spices.
  7. Add the almonds.
  8. Add the fruit.
  9. Add the chopped peel.
  10. Last of all, mix in a glass of brandy.
  11. Beat all well together.
  12. Butter a cake hoop, and put in the mixture.
  13. Bake in a moderate oven for 3 or 4 hours.
Icing
  1. For icing, if wished: mix 1 lb. best icing sugar with 1/2 lb. blanched and pounded almonds.
Original Text
Plum Cake. Part 1.—The following ingredients to be perfectly prepared: 2 lbs. of flour, sifted and dried; 1½ lbs. of loaf sugar, pounded and sifted; 2 lbs. currants, nicely picked and dried; ½ lb. raisins, stoned and chopped; 1 lb. mixed candied peel, chopped; 1 nut-meg, grated, and the same weight in pounded cinnamon and mace mixed; ½ lb. almonds, blanched and cut small; 14 eggs, yolks and whites beaten separately. Part 2.—Beat the 2 lbs. of fresh butter to a cream; to it add the sugar by degrees, then the yolks of egg, then the whites, the flour, the spices, the almonds, the fruit, the chopped peel, and, last of all, mix in a glass of brandy. Beat all well together. Butter a cake hoop, and put in the mixture. It should be well baked, say 3 or 4 hours, in a moderate oven. For icing, if wished, 1 lb. best icing sugar, and ½ lb. almonds blanched and pounded.
Notes
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