Birthday Cake

Ingredients

• i lb. flour
• 3 oz. mixed candied peel
• i lb. butter
• i lb. eggs
• lb. castor sugar
• 2 oz. ground almonds
• § lb. currants
• 2 tablespoonfuls brandy
• Some almond paste (page 129)
• Some sugar icing (page 130)

Method

1. 1

   Beat the butter and sugar to a cream, beat up the eggs, and add to butter and sugar alternately with the flour, which must be sifted; beat thoroughly, and lastly add the remainder of the ingredients; pour into a mould well-lined with buttered paper; bake three hours in a moderate oven; after the first hour the heat must be reduced, and the cake finished slowly.

2. 2

   This should be kept 3 or 4 weeks, then covered with the paste about half an inch thick, and if liked, it may be cut through the centre and half an inch of almond paste put between.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 55. The excerpt below is the record exactly as published.

BIRTHDAY CAKE. i lb. flour 3 oz. mixed candied peel i lb. butter i lb. eggs lb. castor sugar 2 oz. ground almonds § lb. currants 2 tablespoonfuls brandy Some almond paste (page 129) Some sugar icing (page 130)

Cook this with the app: pantry check, scaling, and the assistant.