Norfolk Cake

Ingredients

• 1 lb. of butter
• six eggs
• 1 lb. of sugar
• 1 teacupful of cream
• 1 pint of flour
• half a nutmeg
• 1 wineglassful of brandy
• 1 lb. of stoned raisins
• 1 teaspoonful of bicarbonate of soda
• 1 teaspoonful of cream of tartar
• 1 saltspoonful of ground mace

Method

1. 1

   Beat to a cream 1 lb. of butter, then add six eggs, 1 lb. of sugar, 1 teacupful of cream, 1 pint of flour, half a nutmeg, 1 wineglassful of brandy, 1 lb. of stoned raisins, and 1 teaspoonful of bicarbonate of soda dissolved in cream.

2. 2

   Mix all together, and bake in a greased cake-ring, on a baking-sheet.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 16. The excerpt below is the record exactly as published.

Norfolk Cake.— Beat to a cream Jib. of butter, then add six eggs, Jib. of sugar, 1 teaeupful of cream, 1 pint of flour, half a nutmeg, 1 wineglassful of brandy, lib. of stoned raisins, and dc., referred to see under their special heads. 247 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Cakes — continued. Cakes — continued. 1 teaspoonful of bicarbonate of soda dissolved in cream. Mix all together, and bake in a greased Cake-ring, on a baking- sheet. Nourmalial Cake. — Cut four or five slices from the bottom of a large round sponge Cake. Spread over the. slices rasp- berry, strawberry, greengage, or any other jams, each one different. Put the slices back into their original form, covering the top layer over with a thin slice more of the Cake, press them all gently, and with a sharp knife out out the centre, leaving rather a thick rim. Put the part taken out from the centre into a basin, pour over 1 wineglassful each of brandy and white wine, and add the thin peel of a lemon. Let it soak ; thoroughly mix in 1 breakfast-cupful each of milk and cream, the yolks of three eggs, and 2oz. of sugar, put this in the centre of the Cake, and cover over with another thin layer of the sponge Cake. Prepare an icing with the whites of three eggs and 12oz. of powdered loaf sugar, cover over the Cake with it, smoothing with a knife ; form a design or scroll at the top and bottom, colouring the icing for this with a little cochineal, put the Cake in a dry closet to set the icing, decorate with fruits, leaves, or any thing else desired, and serve. Nun’s Cake. — Cream 8oz. of fresh butter, and mix with it ilb . of sifted flour, Jib. of caster sugar, a grated nutmeg, 1 table- spoonful of cold water, and the yolks of four eggs, pre- viously beaten. Whisk to a stiff froth the whites of two eggs, and add to the other. Butter a mould, turn so much of the mixture in that it shall not quite reach the top of the tin, and bake for about one hour in a steady oven. Fig. 285. Parliament-cake Cutter (Win. Smith and Co.). bicarbonate of sc da, 1 teaspoonful of cream of tartar, and 1 saltspoonful of ground mace. Beat the whites of the eggs stiff and let stand ; add 3 breakfast-cupfuls of pastry-flour and J pint of milk to the mixture. Then put in the whites of the eggs, and mix all well together. Put into a greased tin, and bake in a moderate oven until the Cake shrinks from the tin. Parliament Cakes.— Put lib. of treacle and 2oz. of butter in a basin, set it near the fire until the butter is dissolved. Mix up with lib. of flour 1 table- spoonful of caster sugar and 1 teaspoonful of baking-powder — some use alum and pearlash, but these are not advisable. Beat in the warmed treacle and butter until quite smooth, and set in a cool place until next day. Boll the paste out rather thin, and cut into oblong squares with a cutter (see Pig. 285). Butter a baking-sheet, place the Cakes on, and bake for about a-quarter-of-an-hour in a moderate oven. Parson’s Cake. — Bub into 4 breakfast-cupfuls of flour 1 J break- fast-cupfuls of butter ; add 1 large teacupful of brown sugar, a little ginger and spice, five eggs well beaten, 3 teacupfuls of molasses, and 1 teaspoonful of bicarbonate of soda dissolved in a little milk. Mix all together, put in a greased tin, and bake. Passover Cakes. — Get some of the flour used by the Jews for this ; put Jib. into a basin, and mix with it 1 teaspoonful of caster sugar and 1 pinch of salt. Beat four eggs in a tea- cupful of milk and a teacupful of warm water ; stir it in with the flour. When well beaten, pour the mixture in equal quantities on a baking-sheet, and bake in a very quick oven. Plain Cake. — Take J quartern of bakers’ dough and knead in Jib. of butter, Jib. of moist sugar, Jib. of chopped candied peel, lib. of currants, one grated nutmeg, a little ground ginger, and four eggs ; mix well. Set it in a warm place for one hour to rise, and then bake in a greased tin. Polish Cakes. — Boll puff paste very thin, cut into pieces 3in. square, wet the centre, turn each corner over, press the points down in the centre, and put a very small round of paste over them. Bake, and when cool, put dots of jelly on each corner. Polka Cakes. — Beat together in a basin 21b. of butter

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