Bordeaux Cake

Ingredients

• 1 lb. of fresh butter
• 1 lb. of caster sugar
• eight large or nine small eggs
• 1 lb. 4oz. of sifted flour
• a few drops of essence of lemon
• a little tincture of saffron

Method

1. 1

   Beat butter and sugar, work in eggs one at a time, then add flour and essence.

2. 2

   Bake in a moderate oven in square or oblong tins.

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, when the cake will be ready for firing Bake, in a well-papered hoop, on a baking tin strewn with bran or sawdust to keep the cake from burning. It requires a hot, steady oven. It is not possible always to give the exact time these cakes will take to bake, so the best way is always to test them. Like all rich fruit cakes, this one should be kept for some time before cutting, and may be served either plain, glazed with a little sugar, or coated with almond and royal icing, or any glace preferred, and garnished with sweets, dried fruits, &c. Bordeaux. — Beat a pound of fresh butter to a cream with a pound of caster sugar, then work in, one or two at a time, eight large or nine small eggs, and, lastly, lib. 4oz. of sifted flour, with a few drops of essence of lemon, colouring it with a little tincture of saffron

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