Currant Cake (English)

Ingredients

• 1½ cups butter
• 2 cups sugar
• 7 eggs
• 1 teaspoon Royal Baking Powder
• ½ cup citron, in small thin slices
• the rind of an orange, peeled very thin and cut in shreds
• 2 cups currants, washed and picked
• 1½ pints flour
• 1 teaspoon extract nutmeg

Method

1. 1

   Rub the butter and sugar to a white, light cream.

2. 2

   Add the eggs, 2 at a time, beating 5 minutes after each addition.

3. 3

   Sift the flour and powder together.

4. 4

   Add it to the butter, etc., with the citron, orange peel, currants, and the extract.

5. 5

   Bake in a thickly paper-lined tin for 1 hour and 25 minutes in a moderate oven.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 26. The excerpt below is the record exactly as published.

1 cup butter, 2 cups sugar, 4 eggs, 1 teaspoon Royal Baking Powder, 3 cups flour, 20 drops extract bitter almonds. Rub the butter and sugar to a cream. Add the eggs, 2 at a time, beating 5 minutes after each addition. Sift together the flour and powder, which add to the butter, etc., with the extract. Mix into a smooth, medium batter. Bake in well-greased cups or muffln-pans (fig. VII), in a rather hot oven, 20 minutes. Currant Cake. — 1 cup butter, 1 cup sugar, 4 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, IV2 cups currants, washed and picked, 2 teaspoons extract cinnamon, and 1 teaspoon extract lemon. Rub the butter and sugar to a white, light cream. Add the eggs, 1 at a time, beating a few minutes after each. Add the flour sifted with the powder, the currants, and the extracts. Mix into a medium batter. Bake in paper-lined cake-tin (fig. IX) 50 minutes, in a moderate oven. Currant Cake, No 2. — cup butter, 1 cup sugar, 3 eggs, cup milk, 2 cups flour, tea- spoon salt, 1'^ teaspoons Royal Baking Pow- der, 1 cup cleaned currants, 1 teaspoon vanilla. Mix flour, salt, and baking powder, dredge the cui’raiits. Cream butter and sugar. Add beaten yolks and vanilla. Beat in flour and milk; add whipped whites and currants, and beat hard. Bake in shallow pan in moderately hot oven. Currant Cake (English). — 1 % cups butter, 2 cups sugar, 7 eggs, 1 teaspoon Royal Baking Powder, Mi cup citron, in small thin slices, the rind of an orange, peeled very thin and cut in shreds, 2 cups cuiTants, washed and picked, IMi pints flour, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream. Add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour and powder together. Add it to the butter, etc., with the citron, orange peel, currants, and the extract. Bake in a thickly paper- lined tin (fig. XIII), 1 hour and 25 minutes, in a moderate oven. Duchesse Cake. — It^ cups butter, 1 cup sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour,

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