Black Cake

Ingredients

• One pound butter
• One pound sugar
• one gill double cream
• one-half pint brandy
• one pound, two ounces flour
• two pounds zante currants
• two pounds raisins
• two pounds sultanas
• one and one-half pounds citron
• two tablespoons cinnamon
• two grated nutmegs
• one teaspoon mace
• one tablespoon powdered cloves
• one tablespoon powdered allspice
• one tablespoon orange flower water

Method

1. 1

   Rub butter and sugar together until smooth; whip whites of sixteen eggs to stiff froth and stir them into the cream, one-third at a time, working until smooth; mix flour with fruits and spices until all are evenly diffused and stir all together, adding the orange water last.

2. 2

   Beat the whole very lively, pour into long, square pans lined with buttered paper, smooth over with wet knife blade, and bake in moderate oven three hours.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 49. The excerpt below is the record exactly as published.

Black Cake, — One pound each butter and sugar, one gill double cream, one-half pint brandy, one pound, two ounces flour, two pounds zante currants, washed and picked, two pounds rMsins, seeded and chopped, two pounds sultanas, washed, picked and dried, one and one-haif pounds citron,,cut into long, thin strips, two tablespoons cinnamon, two grated nutmegs, one teaspoon mace

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