with Jib. of sugar ; then add four eggs previously beaten
up with two or three spoonfuls of milk, and beat these in
weli; next stir in a pound of flour (sifted with a teaspoon-
ful of baking powder), and lastly add two full table-
spoonfuls of raspberry jam (this may be sieved if preferred),
mix it all well, put the mixture (leaving room for it to rise)
into a papered mould, dusted with flour and sugar, and
bake. Be careful not to shake or jar the cake or to open
the oven door till the top has set, or it will very likely
drop in the centre. A drop or two of carmine may be
added to this cake, if necessary, to improve the colour, but
it should not be too dark.
Cake, Ribbon. — Beat 4oz. of fresh butter to a cream
with lib. of caster sugar, and lascly the yolks of four
eggs. Now stir in a teaspoonful of vanilla or lemon
essence, half a pint of new milk, and 12oz fine sifted flour.
Mix this all thoroughly, then stir in lightly and quickly the
whites cf the eggs whipped to a \ ery stiff froth, and about
a tablespoonful of baking powder ; take out one-third of the
mixture and work into it quickly a spoonful of cinnamon
(the quant.ty of this is a matter of taste). Jib. washed and
dried currants, and about 2oz. finely shredded candied citron
peel. Butter thi ee shallow pans of the same size, fill one
with the fruit mixture, and put the rest of the dough in the
others, and bake half an hour in a moderate oven. Turn
them out directly they are baked, and, when slightly
cooled, spread one of the light cakes and the dark one with
royal icing flavoured to taste, and mixed with shred
pistachios or almonds (either blanched or baked a golden
brown), place the fruit cake on the plain one, and on the
top press lightly the other plain cake, put a sheet of white
paper over it all, then a clean baking shee., and on this a
couple of fairly light weights. Let it stand to press for an
hour, then remove the weights, and serve either plain or
iced to taste. This cake can be varied by varying the
icings.
CAKES.
103
Cake, Rice. — Beat lib. of butter to a cream with lib. of
caster sugar, work in about ten eggs, one or two at a time,
and when these are all mixed in thoroughly, stir in lib. 4oz.
of fine flour (previously sifted with a full teaspoonful of
baking powder), 2oz. of rice flour or creme de riz, a few
drops of essence of lemon and of tincture of saffron. Bake
in well-papered hoops, in a steady oven, half an hour for
lib. cakes, forty-five minutes for 2lb. tins. Ornament each
cake with a thin strip of candied peel and some comfits
before baking.
— Cream together £lb. each of fresh butter and ✪ Raspberry Cake
Page 65 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
with 1lb. of sugar ; then add four eggs previously beaten up with two or three spoonfuls of milk, and beat these in weli; next stir in a pound of flour (sifted with a teaspoonful of baking powder), and lastly add two full tablespoonfuls of raspberry jam (this may be sieved if preferred), mix it all well, put the mixture (leaving room for it to rise) into a papered mould, dusted with flour and sugar, and bake. Be careful not to shake or jar the cake or to open the oven door till the top has set, or it will very likely drop in the centre. A drop or two of carmine may be added to this cake, if necessary, to improve the colour, but it should not be too dark.
Cake, Ribbon. — Beat 4oz. of fresh butter to a cream with 1lb. of caster sugar, and lastly the yolks of four eggs. Now stir in a teaspoonful of vanilla or lemon essence, half a pint of new milk, and 12oz fine sifted flour. Mix this all thoroughly, then stir in lightly and quickly the whites of the eggs whipped to a very stiff froth, and about a tablespoonful of baking powder ; take out one-third of the mixture and work into it quickly a spoonful of cinnamon (the quantity of this is a matter of taste). 1lb. washed and dried currants, and about 2oz. finely shredded candied citron peel. Butter thi ee shallow pans of the same size, fill one with the fruit mixture, and put the rest of the dough in the others, and bake half an hour in a moderate oven. Turn them out directly they are baked, and, when slightly cooled, spread one of the light cakes and the dark one with royal icing flavoured to taste, and mixed with shred pistachios or almonds (either blanched or baked a golden brown), place the fruit cake on the plain one, and on the top press lightly the other plain cake, put a sheet of white paper over it all, then a clean baking sheet., and on this a couple of fairly light weights. Let it stand to press for an hour, then remove the weights, and serve either plain or iced to taste. This cake can be varied by varying the icings.
Cake, Rice. — Beat 1lb. of butter to a cream with lib. of caster sugar, work in about ten eggs, one or two at a time, and when these are all mixed in thoroughly, stir in 1lb. 4oz. of fine flour (previously sifted with a full teaspoonful of baking powder), 2oz. of rice flour or creme de riz, a few drops of essence of lemon and of tincture of saffron. Bake in well-papered hoops, in a steady oven, half an hour for lib. cakes, forty-five minutes for 2lb. tins. Ornament each cake with a thin strip of candied peel and some comfits before baking.
— Cream together £lb. each of fresh butter and
Records on this page
Raspberry CakeRice CakeRibbon CakeRose Cake