Plum Cake, New York.— Prepare all
the ingredients before beginning to mix the
cake. First of all, wash and pick two pounds of
currants, and put them to dry. Mix thoroughly
a quarter of an ounce each of ground cloves,
ground cinnamon, gi-ound mace, and grated
nutmeg. Cut a pound of citron into thin strips.
Stone two pounds of raisins, and chop them
slightly. Beat separately the yolks and whites
of eight eggs. Beat a poimd of butter to a
smooth cream ; add a pound of sugar, the eight
eggs, and, very gradually, keeping on beating
all the time, one pound of flour, two pounds of
raisins, two pounds of currants, the powdered
spice, and as much water as will make a smooth
batter. If preferred, a wine-glassful of brandy
or of rose-water and a wine-glassful of orange-
flower water may be used instead of the plain
water. Beat the cake fully three-quarters of
an hour. Line the tins with two folds of
buttered paper, pour in the mixture, and bake
in a moderate oven. Two or three folds of
paper should be placed under and over the cake,
to prevent it burning. This cake may be iced
according to the directions given above. Time
to bake, about four hours if made in one cake.
Probable cost, 6s., exclusive of the brandy or
rose-water. Sufficient for one large or three
small cakes.
Plum Cake, Plain, for Family use.
— Take three pounds of best flour, and mix
with it a dessert-spoonful of salt. Make a
hole in the centre, and pour in an ounce of
German yeast, which has been gradually and
perfectly moistened and blended with half a
pint of lukewaim water. Stir to this as much
of the surrounding flour as will make a batter,
then throw a cloth over the bowl, and put it
near the fire for about an hour. When the
yeast has risen to the top of the flour, cut up
half a pound of butter✪ Plum Cake, New York, lard, or good beef
dripping. Dissolve this in half a pint of hot
milk, and add as much cold milk as will make
PLU
(587)
PLTJ
it new-milk-warm. A beaten egg or two may
be added or not, and a grated nutmeg, or half
an oimce of powdei-ed allspice. Put in half a
pound of brown sugar, and knead all weU
together, adding a little more milk if necessary.
Cover it again, and set it to rise for about an
hour, until it is very light, then add half a
poimd of stoned and chopped raisins, and three
quarters of a pound of washed and diied cur-
rants. Put the dough into half a dozen well-
greased tins, and bake in a moderate oven. In
order to ascertain whether or not a cake is suf-
ficiently baked, plunge the blade of a knife
into the middle of it ; if it comes out clean the
cake is done enough. Time to bake, one hour
or more, according to the size of the loaves.
Probable cost, 2s. 4d. Sufficient for six small
or three moderate-sized cakes.
Plum Cake, Plain, made with.
Baker's Dough. — Those who are not in ✪ Plum Cake, Plain
Page 1245 · 3 recipe records on this page
Presented as published in 1892. 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
Plum Cake, New York.— Prepare all the ingredients before beginning to mix the cake. First of all, wash and pick two pounds of currants, and put them to dry. Mix thoroughly a quarter of an ounce each of ground cloves, ground cinnamon, ground mace, and grated nutmeg. Cut a pound of citron into thin strips. Stone two pounds of raisins, and chop them slightly. Beat separately the yolks and whites of eight eggs. Beat a pound of butter to a smooth cream ; add a pound of sugar, the eight eggs, and, very gradually, keeping on beating all the time, one pound of flour, two pounds of raisins, two pounds of currants, the powdered spice, and as much water as will make a smooth batter. If preferred, a wine-glassful of brandy or of rose-water and a wine-glassful of orangeflower water may be used instead of the plain water. Beat the cake fully three-quarters of an hour. Line the tins with two folds of buttered paper, pour in the mixture, and bake in a moderate oven. Two or three folds of paper should be placed under and over the cake, to prevent it burning. This cake may be iced according to the directions given above. Time to bake, about four hours if made in one cake. Probable cost, 6s., exclusive of the brandy or rose-water. Sufficient for one large or three small cakes.
Plum Cake, Plain, for Family use.
— Take three pounds of best flour, and mix with it a dessert-spoonful of salt. Make a hole in the centre, and pour in an ounce of German yeast, which has been gradually and perfectly moistened and blended with half a pint of lukewarm water. Stir to this as much of the surrounding flour as will make a batter, then throw a cloth over the bowl, and put it near the fire for about an hour. When the yeast has risen to the top of the flour, cut up half a pound of butter, lard, or good beef dripping. Dissolve this in half a pint of hot milk, and add as much cold milk as will make
PLU
(587)
it new-milk-warm. A beaten egg or two may be added or not, and a grated nutmeg, or half an ounce of powdered allspice. Put in half a pound of brown sugar, and knead all weU together, adding a little more milk if necessary. Cover it again, and set it to rise for about an hour, until it is very light, then add half a pound of stoned and chopped raisins, and three quarters of a pound of washed and diied currants. Put the dough into half a dozen wellgreased tins, and bake in a moderate oven. In order to ascertain whether or not a cake is sufficiently baked, plunge the blade of a knife into the middle of it ; if it comes out clean the cake is done enough. Time to bake, one hour or more, according to the size of the loaves. Probable cost, 2s. 4d. Sufficient for six small or three moderate-sized cakes.
Plum Cake, Plain, made with. Baker's Dough. — Those who are not in
Records on this page
Plum Cake, New YorkPlum Cake, Plain, for Family usePlum Cake, Plain