Christening Cake

Ingredients

• Two and a-half lb. of fine flour
• l£ lb. butter
• 9 eggs
• 2 lb. of currants
• 1 lb. of sultanas
• 1 lb. sweet almonds
• 1 lb. of castor sugar
• 1 lb. candied citron
• 1 lb. of candied orange peel
• 1 lb. lemon peel
• 1 nutmeg grated
• 1 teaspoonful of ground cloves
• 1 gill of brandy
• 1 gill of milk

Method

1. 1

   Dry and sift the flour, clean the fruit with a little flour, blanch and chop the almonds, beat the eggs, cream the butter in a basin, stir in the sugar, then the flour and eggs alternately, the seasoning and the fruit, the brandy, and, lastly, the milk.

2. 2

   Pour into a well-buttered mould, and bake in a moderate oven for three hours.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 81. The excerpt below is the record exactly as published.

Christening Cake. Two and a-half lb. of fine flour, l£ lb. butter, 9 eggs, 2 lb. of currants, 1 lb. sultanas, \ lb. sweet almonds, 1 lb. of castor sugar, \ lb. candied citron, \ lb. candied orange peel, \ lb. lemon peel, 1 nutmeg grated, \ teaspoonful of ground cloves, 1 gill of brandy, 1 gill of milk

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