Plum Cake. No. 1.

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.
Yield: 2.0 large cakes
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

eight pounds and three quarters of fine flour well dried and sifted ↝ Flour, semolina, fine [Cereal Grains and Pasta]
one ounce of beaten mace ↝ Spices, mace, ground [Spices and Herbs]
one pound and a half of sugar ↝ Sugar, NFS [Sugars and honey]
one quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
six pounds of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
thirty-three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one quart of yest
twelve spoonfuls of sack
ten pounds of currants washed and dried ↝ Currants, european black, raw [Fruits and Fruit Juices]
one pound of citron minced
one pound of orange and lemon-peel together, sliced ↝ Orange, raw [Citrus fruits]

Instructions (10)

Mix the flour, mace, and sugar together.
Combine the cream and butter, and set them over the fire till the butter is melted.
Pour the cream and butter mixture into the flour mixture.
Add the eggs, yest, and sack to the flour mixture and stir well together.
Set the mixture before the fire to rise for an hour.
Wash and dry the currants, and set them to dry before the fire.
Mince the citron and slice the orange and lemon-peel.
When your oven is ready, stir your cake thoroughly.
Add the sweetmeats and currants to the cake mixture and mix them well in.
Put the mixture into tin hoops.

Original Text

Plum Cake. No. 1.

Take eight pounds and three quarters of fine flour well dried and sifted, one ounce of beaten mace, one pound and a half of sugar. Mix them together, and take one quart of cream and six pounds of butter, put together, and set them over the fire till the butter is melted. Then take thirty-three eggs, one quart of yest, and twelve spoonfuls of sack; put it into the flour, stir it well together, and, when well mixed, set it before the fire to rise for an hour. Then take ten pounds of currants washed and dried, and set them to dry before the fire, one pound of citron minced, one pound of orange and lemon-peel together, sliced. When your oven is ready, stir your cake thoroughly; put in your sweetmeats and currants; mix them well in, and put into tin hoops. The quantity here given will make two large cakes, which will take two hours’ baking.

Notes

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