Lemon Cake

Ingredients

• lib. of butter
• lib. of caster sugar
• six eggs
• lOoz. of flour
• the grated peel of two lemons
• Jib. each of washed and dried currants
• 1 tablespoonful of caraway-seeds

Method

1. 1

   Warm the butter and stir in the caster sugar; mix thoroughly, then add the eggs one by one.

2. 2

   When well beaten, sift in the flour and the grated peel of the lemons.

3. 3

   Line cake rings with paper, pour in the mixture, and bake.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 19. The excerpt below is the record exactly as published.

lib. of butter, lib. of sugar, eight eggs, and 14oz. of flour ; mix the butter and sugar together until it is creamy (if the butter is hard it may be warmed a little), break the eggs into a basin and work them into the mixture very slowly, as the (lightness of the Cake depends upon this. Having done so, work in the flour very lightly ; seeds, or currants and peel, may be added according to taste. Bake as before. (10) Warm Jib. of butter and stir in |lb. of caster sugar; mix thoroughly together, and then add, one by one, six eggs. When well beaten, sift in gradually lOoz. of flour and the grated peel of two lemons; add Jib. each of washed and dried currants, mixed peel cut small, stoned raisins, or 1 table- spoonful of caraway-seeds if preferred to the fruit. Line with paper some Cake-rings three or four thicknesses round and underneath, stand them on iron baking-sheets, pour in the Cake mixture, and bake. Fig. 286. Pound-cake Ring (Mathews and Son). (11) Put into a basin £lb. of butter and fib. of powdered sugar. Grate in the rind of half a lemon, and with the hand knead well for twenty minutes. Break in five eggs, adding gradually and carefully, and kneading sharply with the hand for ten minutes longer. Then add fib. of well-sifted flour, mixing the whole slowly and thoroughly for five minutes longer. Butter a 2qt. round Cake-mould, and line it with thick paper at the bottom and sides. Fill it with the pre- paration, and put it in a slow oven to bake for fully one hour. Remove, and let it cool for about two hours. Unmould, detach the paper, and lay it on a pastry wire grating. Glaze the tops and sides with a vanilla-flavoured chocolate icing. Lay the Cake on a dish with a fancy white paper. Prepare 3oz. of candied cherries, 2oz. of angelica, 2oz. of red and the same of white pears, both candied ; cut the cherries in halves, the ang-elica lozenge shaped, and the pears each in six parts (except one white one, which is kept whole), keeping the fruits all separate. Place the whole pear on top of the Cake in the centre, stem upward. Then decorate thus : at the base of the pear lay two slices of red pear, carefully, one against the other on one side. Repeat on the other side, and arrange in the same way two slices of the white pear in the middle of the space on one side, and two more slices opposite. Now cover the four spaces nearest the pear with half a cherry each, and arrange four angelica lozenges in the empty place at the end of the layers of pear. Then on each of the four angelica points lay half a cherry. Begin decorating the edge of the Cake all around in a crown shape with one angelica lozenge, putting near the point one half cherry, then another lozenge, and continue the same all round until joined. Arrange the remaining slices of pear in the spaces near the border, and it will be ready to send to table. (12) Slightly warm lib. of butter, add lib. of caster sugar

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