Bread Cake

Ingredients

• a quartern of good bread dough
• 1 lb. of sultanas
• 4oz. moist sugar
• 4oz. fresh butter
• a little powdered cinnamon
• a grate of nutmeg

Method

1. 1

   Work ingredients into bread dough and bake in a well-buttered mould or tin.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.

READ, CAKES, AND BISCUITS. Boiled Icing. — Boil together |lb. caster sugar in a gill of boiling water till it will “thread” strongly, then beat the white of an egg to a stiff froth, when you add in a quarter of a teaspoonful of cream of tartar, and, lastly, beat in the sugar syrup. Beat it all till cold and thick, flavour to taste, and use. It must be understood that I claim no originality for the following cakes. They have mostly appeared in the columns of the Queen, and have been collected from all sorts of sources. The only thing I can claim is that, granted fair intelligence and good will, they are not difficult to make. Cake, Alexandra. — Cream together lib. of butter, 4oz. lard, loz. of “vol.,” and e'ght eggs beaten till light, with lOoz. moist sugar ; mix together in another basin 4oz. freshly ground almonds, fib. flour, and 4oz. finely shred lemon peel candied. Mix well and bake in a square tin — such as is used for tin loaf. Almond. — Beat £lb. of butter to a cream with rather more than 12oz. of caster sugar ; when this is quite creamed work in carefully, one or two at a time, lib. of eggs (this is about eight or nine, but it is best to weigh them) ; now work in 14oz. fine flour mixed with a short tea- spoonful of baking powder, l^oz. ground almonds, and a few drops of essence of almonds. Mix well and quickly, and bake at once in well papered hoops or tins, with some shredded almonds sprinkled over the top. If baked in lib. tins these cakes take thirty-five minutes, if in 2lb. tins they will require fifty minutes. Blanch and pound loz. bitter almonds, and beat them to the yolks of twelve eggs, beaten till light with a spoonful or two of rose water, then mix into them lib. of crushed and sifted loaf sugar ; next incorporate into this alternately the whites of the eggs whipped to a stiff froth, and lib. of freshly ground sweet almonds, lastly stirring in five good tablespoonfuls of pounded and sifted biscuit CAKES. 81 crumbs. Pour the mixture into a well buttered mould, and bake for one hour and a half in a moderate oven, covering the cake with a buttered paper. (This is an old Dutch recipe. Calce, Almond Saccharin. — Beat the yolks and whites of two eggs separately, then stir into the yolks 5oz. of freshly ground almonds, add a pinch each of salt and saccharin, and, lastly, mix in the whites of the eggs beaten to a very stiff froth, and bake in well-buttered patty pans till of a light brown. Some roughly chopped almonds can be strewn on the top of the cakes. Be careful the cakes do not burn. The difficulty about these cakes generally lies in the almond flour. The ordinary ground almonds are seldom fine enough to be perfectly satisfactory, and, more- over, are often not over fresh, so where invalid diet is in question it is best to grind the nuts at home in this way : Blanch the almonds, and let them stand till perfectly dry (if used at once they are too soft to grate well), then rub or grate them through a fine wire sieve till they are in a fine powder ; the bits left over at the ends that will not grate can be utilised for decorating the cakes. Angel Food. — Dry and sift 4oz. of fine flour with a tsaspoonful of cream of tartar ; beat the whites of eleven eggs to the stiffest possible froth, and mix them lightly and quickly with 12oz. sifted sugar ; now stir in the flour, add at the last a teaspoonful of rose or orange flower water ( this is a matter of taste), and bake in an unbuttered, pan for forty-five minutes in a moderate oven. When baked lift the cake out of the oven, turn the mould upside down on a reversed sieve, and leave it till the cake drops out of itself. Balmoral. — Cream together 111b. of caster sugar and lib. of butter till white and thick ; now mix in, one by one, twelve eggs, beating in each before adding the next ; then work in loz. carraway seeds and 2oz. finely shred candied peel ; lastly stir in as quickly as possible a short G 82 BREAD, CAKES, AND BISCUITS. quartern of flour and one and a half pints of milk. As soon as this is amalgamated put the mixture into well- buttered tins and bake at once, or the effervescence will subside and the cake become heavy. This cake does not keep long. If preferred, lib. sultanas, £lb. of currants, a tiny pinch of mixed spice, and loz. or 2oz. finely shred candied peel may be used instead of the seeds, adding as above, before putting in the flour. Cake, Birthday. — Beat 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 prepai'ed as for a baba. Bake in a moderate oven, in square or oblong tins three inches deep. When cold, slice the cakes, and spread the shoes with apricot or any other nice jam beaten CAKES. 83 up with a little thick cream, replace the cake in shape, and cover it well and evenly with the following’ glace : Put into a delicately clean pan fib. best icing sugar, with three tablespoonfuls of noyeau or noyeau syrup, stir it over the fire till just warm, and then use. Cake, Bread. — Work into a quartern of good bread dough (any baker will supply this), Jib. of sultanas, 4oz. moist sugar, 4oz. fresh butter or clarified dripping, a little powdered cinnamon, and a grate of nutmeg

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