Plum Cake

Ingredients

• Mix three teaspoonfuls of baking-powder
• half a teaspoonful of salt
• I lb. of flour
• Rub into this x/i lb. of butter
• Add % lb. of washed, dried, and picked currants
• x/ lb. of stoned and chopped raisins
• x/z lb. of sugar
• 2 ozs. of candied peel cut into narrow strips
• and a small nutmeg, grated
• Beat two eggs for five or six minutes

Method

1. 1

   Mix all ingredients thoroughly, stir in enough milk to make a light dough, and bake in a large buttered tin or two small ones for one to two hours.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 68. The excerpt below is the record exactly as published.

Plum Cake ing-powder sifted with the flour, the rind of one orange and the juice of one and a half. Beat the butter to a cream. Add the sugar gradually, then the orange, the eggs, well beaten, the water, and the flour. Bake in sheets for twenty - five minutes in a moderate oven, and, when cool, frost. Frosting : The white of an egg, the juice of one and a half oranges and the grated rind of one, one and a half cupfuls of powdered sugar, unless the egg and oranges are very large, in which case use twn cupfuls. Another way : — Take two even teacupfuls each of sugar and flour, half a cupful of water, the yolks of five eggs, beaten very light, also the whites of four, the juice and grated rind of one orange, and two tea- spoonfuls of baking - powder sifted with the flour. Bake in four layers. Take the juice and grated rind of one large or two small oranges, three- fourths of a teacupful of sugar, and the white of one egg, beaten stiff. Spread this between layers, adding more sugar to that used for the top. For the filling, wash two large table-spoonfuls of butter until it is quite fresh, and put it on the range to melt with a cupful of granulated sugar. When these ingredients are melted, beat into them the well- whipped yolks of three eggs and the white of one, all the juice of two or- anges and the grated rind of one. Cook, Stirling all the time, for five or ten minutes, or until very thick. When cold, spread this mixture be- tween the layers of your cake, and make an icing for the top layer of the two remaining whites of eggs and powdered sugar, flavored with a little grated orange-peel and a few drops of orange-juice. An orange short cake makes a pleasant variation in the monotony of winter desserts, and is easy to pre- pare by the cook who understands the mystery of light biscuit dough. The fruit should be cut in small pieces and well sugared, and spread be- tween and on top of the hot cake. Whipped cream is a great addition to this dish, or it may be served with a plain liquid sauce. Peach Short Cake. — Into one quart of sifted flour add by three or four siftings two heaping teaspoonfuls of baking-powder, one teaspoonful of salt, and three teaspoonfuls of sugar. Into this rub lightly two table-spoon- fuls of butter, and add sufficient sweet milk or water to make dough as stiff as can be mixed with a spoon, but not stiff enough to handle. Bake in two tins lined with buttered paper, in a quick oven. When done, spread both cakes evenly with best of butter, and over one lay a layer of ripe peaches sliced rather thin ; sprinkle thickly with sugar, cover with the other cake, dust with powdered sugar, and serve with abundance of cream. Piques. — Beat the yolks of six eggs very light. Put in a pinch of salt and a few grains of anise ; add I lb. of flour, and knead well until the paste snaps, using a little lard to prevent it from sticking to the hands. When ready, roll the paste half an inch thick, and cut into half - inch cubes. Drop these into boiling lard, and when they rise, or swell up, take up and drain on paper. They should be cooked a golden brown. With I lb. of sugar make a heavy syrup. Let it boil till it feathers, and add any flavor- ing that meets the fancy. Into this thick syrup stir the cakes until it sugars, when they will be covered with the white frosting. They are now ready to eat as soon as cold. Plum Cake (excellent). — Mix three teaspoonfuls of baking-powder and half a teaspoonful of salt with I lb. of flour. Rub into this x/i lb- of butter, lard, or sweet beef dripping, or portions of each. Add % lb. of washed, dried, and picked currants, x/\ lb. of stoned and chopped raisins, x/z lb. of sugar, 2 ozs. of candied peel cut into narrow strips, and a small nutmeg, grated

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