Cake, Pound. — 12oz. butter, 12oz. caster sugar, lib. of
eggs (be sure to weigh them), lib. dried and sifted flour,
6oz. candied peel (shred), 8oz. well washed and dried
currants, and a few drops of essence of lemon. Mix this
according to the directions given in the beginning of this
chapter, put the mixture into pound tins neatly papered,
and bake them for thirty-five minutes in a moderate oven.
To try if they are done, stab the cake with a sharp skewer ;
if it comes out clean the cake is done.
— Beat ijlb. of fresh butter to a cream with lib.
of caster sugar, then work in the well-beaten yolks of four
eggs, next lib. of sifted flour, previously mixed with a
teaspoonful of baking powder, a quarter of a nutmeg
grated, and 6oz. to 8oz. well-washed currants ; then stir in
a little finely shredded candied peel, and lastly the whites
of the eggs beaten to a stiff froth. Bake one and a half
hours in a modex-ate oven.
Beat lib. of fresh butter to a ci-earn with 12oz.
caster sugai’, then add six eggs, one or two at a time,
beating each well in before adding the next ; then stir in
14oz. fine sifted floui’, 4oz. to 6oz. currants, stoned l’aisins,
sultanas, or dried cheri-ies, and the grated peel of two
lemons or limes. When this is all thorougly mixed, bake
in small round hoops, lined with three thicknesses of white
CAKES.
101
buttered paper round and underneath the cake, in a steady
soaking oven. A little bran or sawdust should be put on
to the baking tin under the cake, while baking, to prevent
any risk of burning. If covered with almond icing and
royal icing, and decorated, this makes a capital birthday
cake.
Cake, Pound (Cheap). — Beat to a cream 6oz. of butter and
6oz. of lard or beef marrow, and mix it with lib. of sugar,
three eggs, ljlb. of Coomb’s Eureka flour, and a pint of
milk✪ Cheap Pound Cake ; mix thoroughly, and finish off like any other pound
cake.
“ Lavy” (Pain leve). — Beat the yolks of twenty-
two eggs and the whites of eleven, working to them
gradually lib. caster sugar, a little rose water or essence of
vanilla, and lastly 12oz. of fine flour mixed with loz. ground
bitter almonds✪ Lavy (Pain leve). Continue the beating for half an hour, then
pour the mixture into a tin lined with buttered paper, place
a buttered paper over the top of the cake, and bake at once
in a quick oven. If properly made this cake (which is a
very old one) is lighter than any sponge cake.
Prussian. — Beat the whites of seven eggs to a
stiff froth with a tiny pinch of salt, then add the yolks, also
beaten till light ; now mix in a pound of sifted sugar, the
juice of one and the grated rind of two lemons, with ^lb.
finely pounded almonds (freshly ground almonds can be
used) with a little rose water. Beat these all well together,
and when thoroughly mixed strew in at the last ^lb. dried
and sifted flour✪ Prussian Cake ; put the mixture in a papered tin, and
bake at once. Be careful to have the eggs well and
separately beaten, or the cake will be a failure. It is well
to remember that though eggs, butter, &c., are the better
for being beaten, flour “ saddens ” in the process, and when
much beating is needed the flour should be mixed in just
at the last.
Raspberry. — Beat |lb. of butter (or you may use
half butter, half lard, or clarified dripping) to a cream
102 BREAD, CAKES, AND BISCUITS.
✪ Raspberry Cake
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Cake, Pound. — 12oz. butter, 12oz. caster sugar, lib. of
eggs (be sure to weigh them), lib. dried and sifted flour,
6oz. candied peel (shred), 8oz. well washed and dried
currants, and a few drops of essence of lemon. Mix this
according to the directions given in the beginning of this
chapter, put the mixture into pound tins neatly papered,
and bake them for thirty-five minutes in a moderate oven.
To try if they are done, stab the cake with a sharp skewer ;
if it comes out clean the cake is done.
— Beat ijlb. of fresh butter to a cream with lib.
of caster sugar, then work in the well-beaten yolks of four
eggs, next lib. of sifted flour, previously mixed with a
teaspoonful of baking powder, a quarter of a nutmeg
grated, and 6oz. to 8oz. well-washed currants ; then stir in
a little finely shredded candied peel, and lastly the whites
of the eggs beaten to a stiff froth. Bake one and a half
hours in a modex-ate oven.
Beat lib. of fresh butter to a ci-earn with 12oz.
caster sugai’, then add six eggs, one or two at a time,
beating each well in before adding the next ; then stir in
14oz. fine sifted floui’, 4oz. to 6oz. currants, stoned l’aisins,
sultanas, or dried cheri-ies, and the grated peel of two
lemons or limes. When this is all thorougly mixed, bake
in small round hoops, lined with three thicknesses of white
CAKES.
101
buttered paper round and underneath the cake, in a steady
soaking oven. A little bran or sawdust should be put on
to the baking tin under the cake, while baking, to prevent
any risk of burning. If covered with almond icing and
royal icing, and decorated, this makes a capital birthday
cake.
Cake, Pound (Cheap). — Beat to a cream 6oz. of butter and
6oz. of lard or beef marrow, and mix it with lib. of sugar,
three eggs, ljlb. of Coomb’s Eureka flour, and a pint of
milk ; mix thoroughly, and finish off like any other pound
cake.
“ Lavy” (Pain leve). — Beat the yolks of twenty-
two eggs and the whites of eleven, working to them
gradually lib. caster sugar, a little rose water or essence of
vanilla, and lastly 12oz. of fine flour mixed with loz. ground
bitter almonds. Continue the beating for half an hour, then
pour the mixture into a tin lined with buttered paper, place
a buttered paper over the top of the cake, and bake at once
in a quick oven. If properly made this cake (which is a
very old one) is lighter than any sponge cake.
Prussian. — Beat the whites of seven eggs to a
stiff froth with a tiny pinch of salt, then add the yolks, also
beaten till light ; now mix in a pound of sifted sugar, the
juice of one and the grated rind of two lemons, with ^lb.
finely pounded almonds (freshly ground almonds can be
used) with a little rose water. Beat these all well together,
and when thoroughly mixed strew in at the last ^lb. dried
and sifted flour ; put the mixture in a papered tin, and
bake at once. Be careful to have the eggs well and
separately beaten, or the cake will be a failure. It is well
to remember that though eggs, butter, &c., are the better
for being beaten, flour “ saddens ” in the process, and when
much beating is needed the flour should be mixed in just
at the last.
Raspberry. — Beat |lb. of butter (or you may use
half butter, half lard, or clarified dripping) to a cream
102 BREAD, CAKES, AND BISCUITS.