Cake, a Fine

Ingredients

• two and a half pounds of butter
• twenty eggs, yolks and whites separately
• two and a half pounds of the finest flour
• one and a half pound of sugar pounded and sifted
• one ounce of spice finely powdered
• three pounds of currants clean and dry
• almonds blanched half a pound
• three quarters of a pound of sweetmeats cut, not too thin
• half a pint of sweet wine
• a large glass of brandy
• half a pound of stoned raisins
• a teacupful of orange-flower water

Method

1. 1

   Wash the butter in rose-water and beat it to a cream.

2. 2

   Beat the eggs separately for half an hour each.

3. 3

   Mix the dry ingredients and pour the strained eggs into the butter.

4. 4

   Add sweet wine and brandy, mix well, then gradually add the dry ingredients.

5. 5

   Chop the raisins and mix carefully.

6. 6

   Add orange-flower water and beat longer.

7. 7

   Bake in a well-buttered hoop for three hours in a quick oven.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 99. The excerpt below is the record exactly as published.

CAKE, a Fine. — Wash two and a half pounds of butter in rose-water, beat the butter to a cream ; beat twenty eggs, yolks and whites separately, half an hour each. Have ready two and a half pounds of the finest flour, well dried, and kept hot, also, one and a half pound of sugar pounded and sifted, one ounce of spice finely powdered ; three pounds of currants clean and dry ; almonds blanched half a pound, three quarters of a pound of sweetmeats cut, not too thin. Keep all near the fire, mix all the dry ingredients ; pour the eggs strained to the butter; pour half a pint of sweet wine with a large glass of brandy to the butter and eggs, mix well, then gradually put in all the dry things, beat them thoroughly. Then chop very fine half a pound of stoned raisins, and mix them carefully, so that there shall be no lumps, and add a teacupful of orange-flower water

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