Plum Cake

Ingredients

• fine flour, lb.
• butter, 1% lb.
• currants, % lb.
• raisins well stoned and chopped, J4 lb.
• sugar, 18 oz., sifted fine
• 14 eggs with half the whites
• 3 ozs. each of candied, orange and lemon
• 3 ozs. each of candied, orange and lemon
• a teaspoonful of beaten mace
• half a nutmeg grated
• a tea-cupful of brandy or sherry
• with a little orange flower water

Method

1. 1

   Work the butter with the hand to a cream; beat the sugar well in; whisk the eggs half an hour; mix them with the sugar and butter, and put in the flour and spices.

2. 2

   Beat the whole an hour and a half: mix in lightly the brandy, fruit, and sweet meats; put into a hoop, and bake for a 1.5 hours.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 390. The excerpt below is the record exactly as published.

PLUM CAKE.— Take fine flour, lb.; butter, 1% lb. ; currants, % lb. ; raisins well stoned and chopped, J4 lb. ; sugar, 18 oz., sifted fine; 14 eggs with half the whites. Shred the peel of a large lemon very fine, 3 ozs. each of candied, orange and lemon ; a teaspoon- ful of beaten mace, half a nutmeg grated ; a tea-cupful of brandy or sherry, with a little orange flower water

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