beat in a cupful of white sugar, add two well-beaten eggs,
half a cupful of milk, and two cupfuls (lib.) of fine flour mixed
with a good teaspoonful of baking powder ; bake in buttered
shallow tins, round ones if possible. Whip up some cream
with a little fine sugar till quite thick ; when the cakes are
cold, spread the inside of one or two of them, according to
number, with the cream, and sprinkle on the cream some
finely-chopped walnuts, place oae on top of the other, and
i 2
116 BREAD, CAKES, AND BISCUITS.
ice with white glace or a fondant icing, placing some half
walnuts dipped in the icing all around. Cocoanut cake
is made in the sime way, but the cream should be mixed
with a small quantity of grated cocoanut, and when the
icing is nearly dry a thick sprinkling of the cocoanut is
placed on it. A different cake, but a vex-y good one, is made
in this way : Take a pint of shelled walnuts and pound
them (or grind them in a nut-mill, which can be purchased
for a shilling or two), beat up the yolks of nine eggs, add
to them gradually £lb. of caster sugar and the nuts.
Whisk the whites of the eggs to a very stiff froth, mix
them in lightly, and bake in a large, well-buttered tin.
When cold, divide the cake, spread one half of it with the
whipped cream, place it together again, ice, and decox-ate
with half walnuts.
Cake, Wedding. — Beat 2glb. of butter to a cream with
2jlb of caster sugar (this butter may be slightly warmed to
make it work more easily, but this must be carefully done,
for if the least overheated the butter will oil and spoil the
whole mixing). When the butter and sugar is in a thick
cream, work in, two or three at a time (never more, for fear
of thinning the mixture too suddenly, and thus making it
curdle in the beating up), 31b. of eggs (this means about
twenty-four or twenty-six, but it is wisest to weigh them) ;
when these are thoroughly mixed, wox-k in gradually 21b.
of ground almonds, 41b. to olb of very finely shredded
mixed candied peel, 51b. well washed and dried currants,
3lb. of cai-efully stoned x’aisixxs, not quite 31b. of fine floui1,
previously sifted with loz. of mixed spice, and lastly a
glass of brandy✪ Wedding Cake. Paper a hoop well with buttered paper,
and put a layer of bran or dry sawdust on the baking sheet
under the paper to keep it from burning. Pour in the
mixture, and bake for quite seven hours in a slow, soaking
oven. Then let it stand till perfectly cold. Next day trim
the cake, smoothing the top over, if necessary, with a
knife, and spi'ead it quite an inch thick with almond icing
CAKES.
117
✪ Almond Icing
Page 74 · 3 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
beat in a cupful of white sugar, add two well-beaten eggs, half a cupful of milk, and two cupfuls (lib.) of fine flour mixed with a good teaspoonful of baking powder ; bake in buttered shallow tins, round ones if possible. Whip up some cream with a little fine sugar till quite thick ; when the cakes are cold, spread the inside of one or two of them, according to number, with the cream, and sprinkle on the cream some finely-chopped walnuts, place one on top of the other, and
i 2
ice with white glace or a fondant icing, placing some half walnuts dipped in the icing all around. Cocoanut cake is made in the same way, but the cream should be mixed with a small quantity of grated cocoanut, and when the icing is nearly dry a thick sprinkling of the cocoanut is placed on it. A different cake, but a very good one, is made in this way : Take a pint of shelled walnuts and pound them (or grind them in a nut-mill, which can be purchased for a shilling or two), beat up the yolks of nine eggs, add to them gradually £lb. of caster sugar and the nuts. Whisk the whites of the eggs to a very stiff froth, mix them in lightly, and bake in a large, well-buttered tin. When cold, divide the cake, spread one half of it with the whipped cream, place it together again, ice, and decorate with half walnuts.
Cake, Wedding. — Beat 2glb. of butter to a cream with 2jlb of caster sugar (this butter may be slightly warmed to make it work more easily, but this must be carefully done, for if the least overheated the butter will oil and spoil the whole mixing). When the butter and sugar is in a thick cream, work in, two or three at a time (never more, for fear of thinning the mixture too suddenly, and thus making it curdle in the beating up), 31b. of eggs (this means about twenty-four or twenty-six, but it is wisest to weigh them) ; when these are thoroughly mixed, work in gradually 21b. of ground almonds, 41b. to olb of very finely shredded mixed candied peel, 51b. well washed and dried currants, 3lb. of carefully stoned raisins, not quite 3lb. of fine flour, previously sifted with loz. of mixed spice, and lastly a glass of brandy. Paper a hoop well with buttered paper, and put a layer of bran or dry sawdust on the baking sheet under the paper to keep it from burning. Pour in the mixture, and bake for quite seven hours in a slow, soaking oven. Then let it stand till perfectly cold. Next day trim the cake, smoothing the top over, if necessary, with a knife, and spread it quite an inch thick with almond icing
Records on this page
Wedding CakeFruit CakeAlmond Icing