Madeira Cake
From Domestic cookery, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 57. The excerpt below is the record exactly as published.
MADEIRA CAKE. 1 teaspooaful baking powder 5 oz. castor sugar 1 tablespoonful brandy Beat the butter and sugar to a cream, add alternately the flour and yolks of eggs, well beaten, beat 10 minutes, and, lastly, add the baking powder and whites of eggs, beaten to a very stiff froth ; pour into a mould lined with oiled paper. Bake in a moderate oven 1 hour. t 10 oz. fipe flour 4 eggs Rind of 1 lemon, grated 3 oz. sultana raisins 1 tablespoonful brandy No. 288. POUND CAKE. ^ lb, castor sugar ^ lb. butter 2 oz. candied peel 3 oz. currants Beat the butter and sugar to a cream, beat up the eggs and strain these to the butter alternately with the flom' (which also must be sifted) ; beat this mixture thoroughly, stir in all the above ingredients, pour into a mould well lined with buttered paper ; bake in a moderate oven two hours. The heat of the oven must be reduced after the cake has risen and become a light brown. No. 289. ROCK CAKES. i lb. flour 3 oz. brown sugar 3 oz. currants A little grated ginger A little grated nutmeg A pinch of salt 1^ oz. dripping or lard 1^ oz. butter teaspoonful baking powder 1 ®gg A little milk Pass the flour thi’ough a wire sieve, rub into it the butter and lard, add all the dry ingredients, beat up the egg with a little milk', mix thoroughly, arrange in little high heaps on a greased baking sheet ; put on the top of each a small piece of candied peel ; bake in rather a hot oven 16 minutes. This quantity should be.divided into 12 cakes. 123 No. 290. EICE CAKE. S oz. rice flour Grated rind of ^ lemon J lb. sugar 1 teaspoonful baking powder
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