Gluceit Cakes

Ingredients

• X lb. Sugar
• X lb. Butter
• 2 Eggs
• 5 ozs. Flour
• 1/2 oz. Currants
• a little Nutmeg or Lemon Peel (grated)

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 43. The excerpt below is the record exactly as published.

X lb. Sugar, iX lbs. Currants, X lb. chopped Sultanas, X lb- mixed Peel, some grated Nutmeg, X lb- ground Almonds, 7 Eggs. Method. — Pass the flour and grated nutmeg through a sieve together, add the currants, sultanas, 126 BREAD AND CAKES. peel and almonds, also the sugar. Then melt the butter and treacle in a stewpan, remove from the fire and add the rum. Pour this into the basin, and well mix. Lastly, beat in the eggs one at a time. Bake in a moderate oven for 2 hours. The gas must be nearly out after the first ten minutes, and turned quite out for the last half hour. Cbern? Cafee. Ingredients. — i oz. Paisley Flour, 5 ozs. Vienna Flour, X lb. of Castor Sugar, 3 ozs. Butter, 2 ozs. preserved Cherries, 2 Eggs, 1 tablespoonful of Milk. Method. — Cream the butter and sugar, then beat in the eggs one at a time. Pass the Paisley and Vienna flour through a sieve, and add lightly to the mixture. Stir in the milk, and lastly the cherries, and pour into a buttered cake tin. Christmas Cafce. Ingredients — X lb. Butter, 'A lb. Castor Sugar, 5 Eggs, 10 ozs. Flour, 6 ozs. Sultanas, 6 ozs. Currants, 3 ozs. mixed Peel, grated Lemon or Nutmeg, 1 teaspoonful Baking Powder. Cream the butter and sugar together, then beat in the eggs one at a time, clean the fruit and shred the peel, mix the flour and baking powder together, pass BREAD AND CAKES. 127 through a sieve, then gradually add all these in- gredients together, and mix thoroughly. Bake for one hour in a moderate oven, turn out the gas and let it remain another half hour to soak. Cornflour Cafee. Ingredients. — y2 lb. Corn Flour, 6 ozs. Butter, 6 ozs. Castor Sugar, 3 Eggs, a few drops of Essence of Lemon or the zest of 1 Lemon, 1 teaspoonful of Baking Powder. Method. — Beat the eggs and sugar well, then add the corn flour and baking powder, and just melt the butter and stir in quickly. Line a cake tin with buttered paper, and bake one hour. NOTE. — The oven should be hot when the cake goes in ; after ten minutes or so gradually decrease the heat, and turn the gas entirely out for the last quarter of an hour. Bougb Cafee. Ingredients. — % quartern of Dough, X lb. Butter or Drip- ping (melted), % lb. moist Sugar, X lb. Currants. Method. — Beat the butter or dripping into the dough, then add the sugar and currants, mixing well with the hand. Put it in a cake or bread tin, greased and floured, set it in a warm place to prove, and then bake for half an hour, gradually decreasing the heat. 128 BREAD AND CAKES. Genoa Cake. Ingredients. — X lb. Butter, X lb. Sugar, io ozs. Flour, X lb. Sultanas, 2 ozs. Candied Peel, 3 yolks of Eggs, 2 whites whipped stiffly. Method. — Cream the butter and sugar, add the yolks of eggs one at a time, and beat well in. Then stir in flour, sultanas and candied peel, and lastly the whites of eggs. Line the cake tin with buttered paper, pour the mixture in, and bake one hour, decreasing the heat every quarter of an hour. Genoese Cake. X lb. Butter, X lb. Flour (Vienna), 6 ozs. Castor Sugar, 5 Eggs. Method. — Whisk the eggs and sugar in a basin for a quarter of an hour, over boiling water, then remove and whisk for 15 minutes longer. Very gently sift in the flour, and lastly add the butter just melted. Mix thoroughly with a spoon or whisk, but do not whip it after the flour is added. This is used for jam roll and a variety of gateaux and fancy sweets. GtncjerbreaO Cake. Ingredients. — X IS. Flour, X lb- Treacle, X lb- Butter, 2 ozs. Candied Peel, X lb. moist Sugar, 2 Eggs, X gill of Milk, X oz. ground Ginger, X teaspoonful of Carbonate of Soda. BREAD AND CAKES. 129 Method. — Mix flour and ginger together and pass through a wire sieve into a basin ; then add the peel cut in thin shreds. Put the butter, treacle, and sugar into a stewpan and set it just over a glimmer of gas so as to melt slowly and not burn. Then add it, when melted and only lukewarm, to the flour. Dissolve the soda in the milk, beat the eggs slightly with a fork, then mix altogether and stir well. Pour into a greased Yorkshire tin and bake for half an hour or 40 minutes. Note. — Place the Yorkshire pudding tin on a grid shelf just underneath the hot plate, with the gas flame p2-in. long. In ten minutes lower the gas to j^-in., and in ten minutes more lower still, and turn gas out for the last few minutes, or move cake to the top of oven or lower shelf to finish. Xuncb Cake. Ingredients.— X lb. Flour, X lb. Butter, X lb. Currants, X lb. Sugar (sifted), 2 Eggs, 2 teaspoonsful Baking Powder, 1 teacupful of Milk. Method. — Cream the sugar and butter together, then beat in one egg and half the flour and baking powder, then the other egg and the remainder of flour and baking powder; add currants and milk, and bake about three-quarters of an hour. I 130 BREAD AND CAKES. /iftaftetra Cafee. Ingredients. — X lb. Flour, X lb. Butter, X lb Sugar, 3 Eggs, 1 tablespoonful of Milk, Citron. Method. — Cream the butter and sugar well to- gether for five minutes with the hands, and beat in the eggs separately for five minutes each, then sift the flour and add it by degrees, the milk last of all. Clarify the butter for buttering the mould, and line it also with buttered paper. Bake about three-quarters of an hour in a moderate oven, and put some citron on the top of the cake, which should be smoothed with a knife. UMum Cake. Ingredients. — X lb. Flour, X lb- Sultanas, 2 ozs. Candied Peel, 2 Eggs, 3 ozs. Butter or Dripping, X lb. Sugar, 1 gill Milk, X teaspoonful of Baking Powder. Method. — Rub the butter in the flour ; add the sultanas and peel ; mix the baking powder thoroughly with the castor sugar and add next. Beat the yolks of the eggs with the milk and mix with the ingredients. Lastly, whip up the whites of the eggs to a stiff froth and add very lightly to the mixture. Pour into a cake tin lined with buttered paper and bake an hour. IPoun& Cafees. Ingredients.— X lb. Flour, X lb. Currants, X lb. Sugar, 4 Eggs, X lb- of Butter, X lb Sultanas, 2 ozs. Peel. BREAD AND CAKES. 131 Method. — Whip the sugar and eggs for ^ hour, then add the flour, and a little baking powder and the currants ; melt the butter and pour in last. Bake in little tins for 20 minutes, or the whole cake 1^3 hours. GHueeit Cakes. Ingredients.- — X lb. Sugar, X lb. Butter, 2 Eggs, 5 ozs. Flour, ]/2 oz. Currants, a little Nutmeg or Lemon Peel (grated)

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