Madison Cake

Ingredients

• lib. of butter
• 1 Jib. of sugar
• J pint of cream
• twelve eggs
• 21b. of flour
• Joz. of powdered mace
• two grated nutmegs
• lib. each of currants
• lib. each of raisins
• Jib. of citron

Method

1. 1

   Beat butter and sugar to cream, add cream and beaten eggs.

2. 2

   Gradually mix in flour, mace, and nutmegs.

3. 3

   Stir in currants, raisins, and citron.

4. 4

   Pour into lined pans, sprinkle with sugar, and bake in a moderate oven.

5. 5

   Serve as required.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 8. The excerpt below is the record exactly as published.

Madison Cake. — Put lib. of butter and 1 Jib. of sugar into a bowl and beat them to a cream ; add J pint of cream, twelve eggs, beaten until very thick, and 21b. of flour, adding Jib. at a time. Work well until perfectly smooth, add Joz. of powdered mace and two grated nutmegs, beating them well in ; then add lib. each of currants and raisins and Jib. of citron

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