Mazarin Cake with Rum

Ingredients

• Sift lib. of flour
• make a sponge with Joz. of yeast
• work in Jib. of melted butter
• J pint of warm milk
• Joz. of sugar
• a little salt
• add seven eggs, one at a time
• Put 1 breakfast-cupful of syrup
• J pint of rum
• 2oz. of finely-minced candied citron
• thicken with 3oz. of butter

Method

1. 1

   Make a sponge with yeast and warm water.

2. 2

   Mix remaining flour with melted butter, warm milk, sugar, and salt.

3. 3

   Add eggs one at a time.

4. 4

   Combine with sponge.

5. 5

   Butter a mould, fill halfway, and bake.

6. 6

   Prepare sauce with syrup, rum, and citron, thicken with butter, and pour over the cake.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 10. The excerpt below is the record exactly as published.

azarin Cake with. Rum. — Sift lib. of flour on to a paste- board; take a quarter of it and make a sponge with Joz. of yeast (German) dissolved in a little warm water. Put the sponge in a warm place to rise. Then take the re- mainder of the flour and make a hollow in the centre and work in Jib. of melted butter, J pint of warm milk, Joz. of sugar, and a little salt. When it is made into a paste, add seven eggs, one at a time, beating the paste all the time. When the sponge has risen to double its original size, mix it into the paste. Then take a plain pudding-mould, butter it, and strew over some blanched almonds cut into thin strips. Fill up the mould half way, and when the mixture has risen so as to fill it put it in the oven and bake. When done, turn it out of the mould on to a dish and make a sauce to serve with it as follows : Put 1 breakfast-cupful of syrup at 30deg. into a stewpan with J pint of rum and 2oz. of finely-minced candied citron, boil it and thicken with 3oz. of butter

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