Birthday Cake

Ingredients

• 1 lb. of fresh butter
• 1 lb. of caster sugar
• five eggs
• 1½ lb. of mixed candied peel
• 2 lb. well washed and dried currants
• 1 lb. of ground almonds
• 1 lb. of best flour
• 1oz. mixed ground spice
• a glassful of French brandy

Method

1. 1

   Beat butter and sugar, work in eggs one at a time.

2. 2

   Stir in candied peel, currants, and ground almonds.

3. 3

   Mix in flour and brandy.

4. 4

   Bake in a well-papered hoop.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.

lib. of fresh butter to a cream with lib. of caster sugar, then work in five eggs singly, mixing each well into the butter, &c., before adding the next ; now stir in lflb. of mixed candied peel, shred as fine as possible (this peel is most indigestible, so requires careful shredding), 21b. well washed and dried currants (many persons prefer sultanas as being more wholesome), and lib. of ground almonds ; when all these are thoroughly worked together, mix in lib. of best flour, previously sifted with loz. mixed ground spice, and pour in a glassful of French brandy

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