Cake, an Excellent

Ingredients

• two pounds of fine flour
• one pound of butter washed in rose-water
• three spoonfuls of yeast
• in a little warm milk
• two pounds of currants
• one pound of sugar, sifted
• four ounces of almonds
• six ounces of stoned raisins
• half a nutmeg
• cinnamon
• allspice
• a few cloves
• the peel of a lemon chopped fine
• a glass of wine
• ditto of brandy
• twelve yolks and whites of eggs beat separately and long
• orange
• citron
• lemon

Method

1. 1

   Rub flour with butter and mix with yeast in warm milk.

2. 2

   Set to rise for an hour.

3. 3

   Beat in currants, sugar, almonds, raisins, spices, lemon peel, wine, brandy, and beaten eggs.

4. 4

   Beat well and butter the pan.

5. 5

   Bake 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, an Excellent. — Rub two pounds of fine flour, with one pound of butter washed in rose-water, mix it with three spoonfuls of yeast, in a little warm milk and water. Set it to rise an hour before the fire ; then beat into it two pounds of currants, one CAK 85 CAK pound of sugar, sifted, four ounces of almonds, si* ounces of stoned raisins, chopped fine, half a nutmeg, cinnamon, allspice, and a few cloves, the peel of a lemon chopped fine, a glass of wine, ditto of brandy, twelve yolks and whites of eggs beat separately and long, orange, citron

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