King's Cake

Ingredients

• s lbs. of the finest flour
• 1 % teaspoonful of salt
• % oz. of cinnamon
• % oz. of nutmeg
• 1 dr. of mace
• 14 ozs. of sugar
• 1 % lb. of fresh butter
• 6 eggs
• a quart of cream
• % pint of good yeast
• a % pint of sherry wine
• a tabie-spoaafuls of orange water
• 2 lbs. of clean-picked raisins stoned and chopped
• 2 or 3 lbs. of currants

Method

1. 1

   Mix and knead all ingredients well together.

2. 2

   After it has stood a little, knead in the raisins and currants.

3. 3

   Bake for 3 hours in a gentle oven.

4. 4

   When baked, rub the surface with white of an egg and rose-water, and sift over it finely powdered sugar.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 278. The excerpt below is the record exactly as published.

KING’S CAKE.— The finest flour, s lbs. ; salt, 1 % teaspoonful ; cin- namon, % oz. ; nutmeg, % oz. ; mace, 1 dr. ; all finely powdered. Add 14 ozs. of sugar, and gradually work well into the mass 1 % lb. of fresh butter. Then add 6 eggs, a quart of cream, % pint of good yeast, a % pint of sherry wine, and a tabie-spoaafuls of orange water, All must be mixed and kneaded well toge- ther. After it has stood a little, knead in 2 lbs. of clean-picked raisins stoned and chopped, and 2 or 3 lbs. of currants

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