Plum Cake. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 120 min Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

One pound of fine flour well dried and sifted ↝ Flour, semolina, fine [Cereal Grains and Pasta]
three quarters of a pound of fine sugar, also well dried and sifted
one pound to a cream with a noggin of brandy ↝ Butter, stick, unsalted [Dairy and Egg Products]
a noggin of brandy ↝ Brandy [Liquor and cocktails]
your sugar
the yolks of ten eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites ↝ Egg, white only, raw [Eggs and omelets]
the flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]
a good pound of currants, washed, dried, and picked, with a little of the flour rubbed about them ↝ Currants, european black, raw [Fruits and Fruit Juices]
a quarter of a pound of blanched almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
two ounces of citron and candied orange-peel ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (11)

Work one pound of butter to a cream with a noggin of brandy.
Add the sugar to the butter and brandy by degrees, continuing to beat it very light.
Beat the yolks of ten eggs extremely light.
Put the beaten egg yolks into the butter and sugar mixture, a spoonful at a time.
Beat the whites of the eggs very light.
When adding the flour (which should be by degrees), put in the egg whites a spoonful at a time.
Add a grated nutmeg and a little beaten mace.
Add a good pound of currants, washed, dried, and picked, with a little of the flour rubbed about them. Work them into the cake.
Cut in thin slices a quarter of a pound of blanched almonds, and two ounces of citron and candied orange-peel.
Between every layer of cake, as you put it into the hoop, put in the sweetmeats.
Bake it two hours.

Original Text

Plum Cake. No. 2.

One pound of fine flour well dried and sifted, three quarters of a pound of fine sugar, also well dried and sifted. Work one pound to a cream with a noggin of brandy; then add to it by degrees your sugar, continuing to beat it very light. Beat the yolks of ten eggs extremely light; then put them into the butter and sugar, a spoonful at a time; beat the whites very light, and when you add the flour, which should be by degrees, put in the whites a spoonful at a time; add a grated nutmeg and a little beaten mace, and a good pound of currants, washed, dried, and picked, with a little of the flour rubbed about them. Work them into the cake. Cut in thin slices a quarter of a pound of blanched almonds, and two ounces of citron and candied orange-peel. Between every layer of cake, as you[241] put it into the hoop, put in the sweetmeats, and bake it two hours.

Notes

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