The encyclopædia of practical cookery

(8) Cream lib. of butter and add lib. of sugar, the yolks of ten eggs, \ wineglassful each of wine and brandy, the whites of the eggs whipped stiff, and lib. of flour. Put into onefourth of the dough 1 teacupful of currants, and into another part 1 teacupful of ground almonds; leave the rest plain. Fill small round tins three-quarters full. Into half of those with the plain dough put three small pieces of citron, inserting them upright a little way in the dough. Sift sugar over the tops, and put them in a moderate oven to bake for twenty minutes. Ice over the plain and currant Cakes. (9) Take lib. of butter, lib. of sugar, eight eggs, and 14oz. of flour ; mix the butter and sugar together until it is creamy (if the butter is hard it may be warmed a little), break the eggs into a basin and work them into the mixture very slowly, as the (lightness of the Cake depends upon this. Having done so, work in the flour very lightly ; seeds, or currants and peel, may be added according to taste. Bake as before. (10) Warm Jib. of butter and stir in |lb. of caster sugar; mix thoroughly together, and then add, one by one, six eggs. When well beaten, sift in gradually lOoz. of flour and the grated peel of two lemons; add Jib. each of washed and dried currants, mixed peel cut small, stoned raisins, or 1 tablespoonful of caraway-seeds if preferred to the fruit. Line with paper some Cake-rings three or four thicknesses round and underneath, stand them on iron baking-sheets, pour in the Cake mixture, and bake. Fig. 286. Pound-cake Ring (Mathews and Son). (11) Put into a basin £lb. of butter and fib. of powdered sugar. Grate in the rind of half a lemon, and with the hand knead well for twenty minutes. Break in five eggs, adding gradually and carefully, and kneading sharply with the hand for ten minutes longer. Then add fib. of well-sifted flour, mixing the whole slowly and thoroughly for five minutes longer. Butter a 2qt. round Cake-mould, and line it with thick paper at the bottom and sides. Fill it with the preparation, and put it in a slow oven to bake for fully one hour. Remove, and let it cool for about two hours. Unmould, detach the paper, and lay it on a pastry wire grating. Glaze the tops and sides with a vanilla-flavoured chocolate icing. Lay the Cake on a dish with a fancy white paper. Prepare 3oz. of candied cherries, 2oz. of angelica, 2oz. of red and the same of white pears, both candied ; cut the cherries in halves, the angelica lozenge shaped, and the pears each in six parts (except one white one, which is kept whole), keeping the fruits all separate. Place the whole pear on top of the Cake in the centre, stem upward. Then decorate thus : at the base of the pear lay two slices of red pear, carefully, one against the other on one side. Repeat on the other side, and arrange in the same way two slices of the white pear in the middle of