Guernsey Cake

Ingredients

• Cream 6oz. butter
• with4oz. flour
• and 2oz. ground rice
• with a pinch of salt
• add 4oz. sifted cane sugar
• loz. very finely shred candied peel
• 2oz. dried cherries
• loz. finely minced angelica
• add the yolks of four well beaten eggs
• three or four drops essence of almonds
• a tablespoonful of brandy

Method

1. 1

   Cream the butter with flour and ground rice, add salt, sugar, candied peel, dried cherries, and minced angelica.

2. 2

   Blend well, then add egg yolks, essence of almonds, and brandy.

3. 3

   Line a tin with buttered paper, add the mixture, and bake for forty minutes in a quick oven.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.

Guernsey cake with almond or coffee icings, and decorated with two wee sugar ponies and a trophy of polo sticks. Guernsey. — Cream 6oz. butter with4oz. flour and 2oz. ground rice (or creme de riz), with a pinch of salt, then add 4oz. sifted cane sugar, loz. very finely shred candied peel, 2oz. dried cherries, and loz. finely minced angelica. When these are perfectly blended, add the yolks of four well beaten eggs, three or four drops essence of almonds, and a tablespoonful of brandy

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