Cake, Coffee. — Jib. of butter, 6oz. brown sugar, three
eggs, -{lb. of flour, one large teaspoonful of cloves, the
same of allspice and of grated nutmeg, thi'ee ditto of
cinnamon, 2lb. of raisins, fib. of currants, 4oz. citron peel,
(ioz. molasses, half a pint of warm black coffee, and a full
tablespoonful of baking powder. Beat the butter to a
cream, then beat in the sugar, add the eggs, then the flour
and spice, beating it all together vigorously ; mix the
citron (shredded) with the washed and stoned raisins and
the well-cleansed and dried currants, flour them all well,
and add them into the cake. Mix in the coffee and
the molasses, stiri’ing it thoi’oughly together, then the
baking powder, and pour it into a cake tin lined with
greased paper, and bake in a very moderate oven.
Cream ( Tarte a la creme). — Mix Jib. fine flour
with 2oz. caster sugar; now beat 4oz. of fresh butter to a
cream, and work in one whole egg, then work this into the
flour and sugar. Have ready a round tart tin, with straight
sides, flour it, and line it with this paste (a fleur ring would
do), pinching up the edges well. Now pour into this
CAKES.
87
rather thick custard made with half a pint thick cream,
three whole eggs, 4oz. of sugar, and a little vanilla or any
other flavouring preferred. Bake this half an hour in a
quick oven, and serve hot or cold, sprinkled with “ hundreds
and thousands ” or with vanilla sugar. If served cold,
cut the cake into wedge-shaped pieces from the centre.
Be careful when baking this cake to ensure due bottom
heat, or the paste will be heavy.
Cake, Currant. — 2lb. of good clarified dripping or marrow
fat, 21b. of Demerara sugar, 4lb. of currants, 71b. of flour,
3oz. of baking powder, and a few drops of prepared
turmeric. Mix as before, moistening with a little butter-
milk. Bake in a moderate oven for two hours for a 4lb.
size. This makes a really excellent nursery or school cake.
Or : lib. of flour rubbed to crumbs with a pinch of salt, a
dessertspoonful of baking powder, and 4oz. of butter,
clarified dripping, or marrow fat ; when quite dry and
powdery, mix in 4oz. of moist sugar, Jib. of well-washed and
dried currants, loz. of shred candied peel, and a quarter of
a grated nutmeg. Mix thoroughly to a stiff paste with
either milk or water.
Delicate. — Take 4oz, of creamed fresh butter. Jib.
sugar, lib. well washed and dried currants, 21b. of flour
sifted with Joz. carbonate of soda, and a pint of new milk.
Mix this well and bake in a hot oven as soon as it is mixed.
Diet. — Take the weight of nine eggs in sugar, the
weight of five in flour ; whisk the whites of the eggs to a
stiff froth, and the yolks till quite light, then mix them,
stir in the sugar, the flour, and a few carraway seeds, and
beat it all well together. Bake in a well papered hoop.
— — Dough. — This is an excellent cake for school
treats, &c., and if carefully made is very good. For every
41b. of bread dough (risen ready for making up into loaves),
allow Jib. of butter or good clarified dripping, 12oz. sugar,
two eggs, a dust of mixed spice, a gill of hot water, and 3lb.
currants or sultanas, or mixed ; lay the dough on a well
88
BREAD. CAKES, AND BISCUITS.
✪ Dundee Cake
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Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Cake, Coffee. — Jib. of butter, 6oz. brown sugar, three
eggs, -{lb. of flour, one large teaspoonful of cloves, the
same of allspice and of grated nutmeg, thi'ee ditto of
cinnamon, 2lb. of raisins, fib. of currants, 4oz. citron peel,
(ioz. molasses, half a pint of warm black coffee, and a full
tablespoonful of baking powder. Beat the butter to a
cream, then beat in the sugar, add the eggs, then the flour
and spice, beating it all together vigorously ; mix the
citron (shredded) with the washed and stoned raisins and
the well-cleansed and dried currants, flour them all well,
and add them into the cake. Mix in the coffee and
the molasses, stiri’ing it thoi’oughly together, then the
baking powder, and pour it into a cake tin lined with
greased paper, and bake in a very moderate oven.
Cream ( Tarte a la creme). — Mix Jib. fine flour
with 2oz. caster sugar; now beat 4oz. of fresh butter to a
cream, and work in one whole egg, then work this into the
flour and sugar. Have ready a round tart tin, with straight
sides, flour it, and line it with this paste (a fleur ring would
do), pinching up the edges well. Now pour into this
CAKES.
87
rather thick custard made with half a pint thick cream,
three whole eggs, 4oz. of sugar, and a little vanilla or any
other flavouring preferred. Bake this half an hour in a
quick oven, and serve hot or cold, sprinkled with “ hundreds
and thousands ” or with vanilla sugar. If served cold,
cut the cake into wedge-shaped pieces from the centre.
Be careful when baking this cake to ensure due bottom
heat, or the paste will be heavy.
Cake, Currant. — 2lb. of good clarified dripping or marrow
fat, 21b. of Demerara sugar, 4lb. of currants, 71b. of flour,
3oz. of baking powder, and a few drops of prepared
turmeric. Mix as before, moistening with a little butter-
milk. Bake in a moderate oven for two hours for a 4lb.
size. This makes a really excellent nursery or school cake.
Or : lib. of flour rubbed to crumbs with a pinch of salt, a
dessertspoonful of baking powder, and 4oz. of butter,
clarified dripping, or marrow fat ; when quite dry and
powdery, mix in 4oz. of moist sugar, Jib. of well-washed and
dried currants, loz. of shred candied peel, and a quarter of
a grated nutmeg. Mix thoroughly to a stiff paste with
either milk or water.
Delicate. — Take 4oz, of creamed fresh butter. Jib.
sugar, lib. well washed and dried currants, 21b. of flour
sifted with Joz. carbonate of soda, and a pint of new milk.
Mix this well and bake in a hot oven as soon as it is mixed.
Diet. — Take the weight of nine eggs in sugar, the
weight of five in flour ; whisk the whites of the eggs to a
stiff froth, and the yolks till quite light, then mix them,
stir in the sugar, the flour, and a few carraway seeds, and
beat it all well together. Bake in a well papered hoop.
— — Dough. — This is an excellent cake for school
treats, &c., and if carefully made is very good. For every
41b. of bread dough (risen ready for making up into loaves),
allow Jib. of butter or good clarified dripping, 12oz. sugar,
two eggs, a dust of mixed spice, a gill of hot water, and 3lb.
currants or sultanas, or mixed ; lay the dough on a well
88
BREAD. CAKES, AND BISCUITS.