Genoa Cake

Ingredients

• 10 oz. flour
• 0.5 lb. butter
• 0.5 lb. castor sugar
• 4 eggs
• 1 lb. sultanas
• 1 lb. currants
• 10 oz. candied peel
• 4 oz. sweet almonds
• 1 tea-sp. baking powder
• Grated rind of 1 lemon

Method

1. 1

   Prepare the fruit and line a cake tin.

2. 2

   Beat the butter to a creamy consistency, sieve the sugar on top, and mix well.

3. 3

   Add the flour and eggs gradually, beating for 15 minutes.

4. 4

   Add the fruit, baking powder, and lemon rind, mix lightly, and pour into the tin.

5. 5

   Bake in a moderate oven.

6. 6

   Brush with egg white, sprinkle with almonds, and return to oven to brown.

7. 7

   Cool on a wire stand.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 926. The excerpt below is the record exactly as published.

Genoa Cake 10 oz. flour. | lb. butter. | lb. castor sugar. 4 eggs. | lb. sultanas. 1 lb. currants. 10 oz. candied peel. 4 oz. sweet almonds. 1 tea-sp. baking powder. Grated rind of 1 lemon. First prepare the fruit, and line a cake tin ready for the cake. Beat the butter to a light creamy consistency, sieve the sugar on the top, and mix well together. Add the flour and eggs by degrees, and beat all together for 15 minutes. Add the fruit at the last (reserving a few of the almonds), with the baking powder and grated lemon rind, mix lightly, but do not beat again. Pour the mixture into the prepared tin, and bake in a moderate oven. When cooked, brush the top of the cake over with white of egg, sprinkle it with the remainder of the almonds, and return to the oven for a few minutes to brown the almonds. Allow the cake to remain in the tin for a few minutes before turning it out, then cool on a wire stand. Time to bake, 1J to 2 hours. Probable cost, 2s. 3d. 2780. German Cakes \ lb. flour. | l tea-sp. ground ginger. | lb. butter. 1 egg. \ tea-sp. ground cinna- 1 tea-sp. baking powder. mon. J lb. castor sugar

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