Genoa Cake

Ingredients

• a quarter of a pound of currants
• a quarter of a pound of raisins
• a quarter of a pound of candied lemon
• a quarter of a pound of candied orange
• a quarter of a pound of citron
• six table-spoonfuls of moist sugar
• half a pound of flour
• the finely-chopped rind of a fresh lemon
• half a pound of clarified butter
• four well-beaten eggs
• two table-spoonfuls of brandy

Method

1. 1

   Mix fruits, sugar, flour, and lemon rind.

2. 2

   Beat with butter, eggs, and brandy.

3. 3

   Bake in a buttered tin for about 45 minutes.

4. 4

   Brush with egg white and sugar, add almonds, and brown slightly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 588. The excerpt below is the record exactly as published.

Genoa Cake.— Mix a quarter of a pound of currants, a quarter of a pound of raisins, a quarter of a pound of candied lemon, orange, and citron together — all being finely minced — as much powdered cinnamon as will stand on a tlireepenny piece, six table-spoonfuls of moist sugar, half a poimd of flour, and the finely-chopped rind of a fresh lemon. Beat these ingredients for several minutes, with half a pound of clarified butter, four well-beaten eggs, and two table-spoonfuls of brandy. Put the mixture in a. well-buttered shallow tin, and bake about thi'ee-quarters of an hour. Mix the white of an egg with a table-spoonful of powdered loaf sugar, and a tea-spoonful of sherry. Brush the top of the cake with this, and strew some finely-chopped blanched almonds on the surface. Put it in the oven a few minutes longer, to brown the almonds slightly. Probable cost. Is. lOd., ex- clusive of the brandy. Sufficient for a tin two and a half inches deep, and four inches square. Genoa Sauce for Fish. — Pound smoothly in a mortar half a clove of garlic, three dessert-spoonfuls of capers, a dessert- spoonful of curry-powder, a tea-spoonful of raw mustard, and six boned anchovies. WTien thoroughly mixed, add four table-spoonfuls of sherry, a small tumblerful of cold water, and three table-spoonfuls of vinegar. Boil all together in a saucepan, and mix in half a pint of good melted butter. Time, a quarter of an hour to boU. Probable cost, 8d. Sufficient for one pint of sauce. Genoese Cake.— Melt half a pound of butter by letting it stand near the fire. Mix thoroughly half a pound of flour

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