French Cake

Ingredients

• 1 1/2 cups butter
• 2 cups sugar
• 12 eggs
• 1 quart flour
• 3/4 teaspoon Royal Baking Powder
• 1 gill cream
• 1 gill wine
• 1 gill brandy
• 20 drops extract bitter almonds
• 20 drops nutmeg
• 1 1/2 cups raisins
• 3/4 cup almonds
• 1 cup chopped citron

Method

1. 1

   Rub butter and sugar to a white, light cream; add the eggs, 2 at a time, beating 10 minutes between the first 3 additions, and 5 minutes between the rest; add the flour, sifted with the powder, raisins, almonds, citron, extracts, cream, wine, and brandy.

2. 2

   Mix into a smooth, consistent batter; bake in a thickly paper-lined cake-pan in a steady oven, 2 hours.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 21. The excerpt below is the record exactly as published.

French Cake. — 134 cups butter, 2 cup® sugar, 12 eggs, 1 quart flour, 34 teaspoon Royal Baking Powder, 1 gill each of cream, wine, and brandy, 20 drops each extract bitter almonds and nutmeg, 134 cups raisins, stoned, 34 cup almonds, blanched, 1 cup chopped citron. Rub butter and sugar to a white, light cream; add the eggs, 2 at a time, beating 10 minutes between the first 3 addi¬ tions, and 5 minutes between the rest; add the flour, sifted with the powder, raisins, al¬ monds, citron, extracts, cream, wine, and brandy. Mix into a smooth, consistent bat¬ ter; bake in a thickly paper-lined cake-pan in a steady oven, 2 hours. Gold Cake. — J4 cup butter, 1 cup su¬ gar, yolks 6 eggs, 2 cups flour, 34 teaspoon salt, 1 heaping teaspoon Royal Baking Pow¬ der, grated rind and strained juice 1 large orange. Mix the dry ingredients. Cream the butter and sugar, add well-beaten yolks, or¬ ange rind and juice, and flour. Bake in shal¬ low pan in moderate oven, and ice with orange-water icing. Make silver cake at same time. Ice-cream Cake. — 1 cup butter, 2 cup® sugar, 1 cup milk, 334 cups flour, 2 teaspoons Royal Baking Powder, whites 8 eggs, 34 tea¬ spoon salt. Mix dry ingredients. Cream but¬ ter and sugar, add milk, then flour, and beat. Add whipped whites and beat again. Flavor with almond extract. Bake in three jelly-tins in hot oven, and when cold put together with boiled icing flavored with almond extract. Imperial Cake. — 1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon grated lemon rind, 1 table¬ spoon lemon juice, 34 pound seeded raisins, 34 cup sliced blanched almonds, 34 pound flour, 34 teaspoon salt, 1 teaspoon Royal Baking Powder. Mix dry ingredients. Cream butter and sugar. Add 1 whole egg and beat hard until incorporated. Stir in some of the flour. Alternate eggs and flour in same way until all the eggs are added, then beat hard lOminutes. Add lemon juice, almonds, and dredged raisins. Line loaf -pan with 3 thicknesses pa¬ per. Bake in moderate oven about 134 hours. Lady Cake. — 134 cups butter, 3 cups sugar, whites 8 eggs, 1 pint flour, 34 teaspoon Royal Baking Powder, 1 cup milk, 20 drops extract bitter almonds. Rub the butter and sugar to a cream ; add the flour sifted with the pow¬ der, milk, and extract; mix into a smooth batter; then gently mix the 8 egg whites, whipped to a dry froth; WThen thoroughly mixed, put into a shallow cake-pan, papered, and bake carefully in steady oven 40 minutes. When cool, ice the bottom and sides with white icing. Lunch Cake (Boston). — 2 cups butter, 2 cups sugar, 134 pints flour, 1 teaspoon Royal Baking Powder, 6 eggs, 1 gill wine

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