Plum Cake, New York

Ingredients

• two pounds of currants
• a quarter of an ounce of ground cloves
• a quarter of an ounce of ground cinnamon
• a quarter of an ounce of ground mace
• a quarter of an ounce of grated nutmeg
• a pound of citron
• two pounds of raisins
• eight eggs
• a pound of butter
• a pound of sugar
• one pound of flour
• water
• a wine-glassful of brandy or of rose-water
• a wine-glassful of orange-flower water

Method

1. 1

   Prepare ingredients.

2. 2

   Wash and dry currants.

3. 3

   Mix spices and citron.

4. 4

   Beat yolks and whites of eggs separately.

5. 5

   Cream butter, add sugar, eggs, and flour gradually.

6. 6

   Mix in raisins, currants, spices, and enough water for a smooth batter.

7. 7

   Optionally add brandy or rose-water.

8. 8

   Bake in lined tins for about four hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1245. The excerpt below is the record exactly as published.

Plum Cake, New York.— Prepare all the ingredients before beginning to mix the cake. First of all, wash and pick two pounds of currants, and put them to dry. Mix thoroughly a quarter of an ounce each of ground cloves, ground cinnamon, gi-ound mace, and grated nutmeg. Cut a pound of citron into thin strips. Stone two pounds of raisins, and chop them slightly. Beat separately the yolks and whites of eight eggs. Beat a poimd of butter to a smooth cream ; add a pound of sugar, the eight eggs, and, very gradually, keeping on beating all the time, one pound of flour, two pounds of raisins, two pounds of currants, the powdered spice, and as much water as will make a smooth batter. If preferred, a wine-glassful of brandy or of rose-water and a wine-glassful of orange- flower water may be used instead of the plain water. Beat the cake fully three-quarters of an hour. Line the tins with two folds of buttered paper, pour in the mixture, and bake in a moderate oven. Two or three folds of paper should be placed under and over the cake, to prevent it burning. This cake may be iced according to the directions given above. Time to bake, about four hours if made in one cake. Probable cost, 6s., exclusive of the brandy or rose-water. Sufficient for one large or three small cakes. Plum Cake, Plain, for Family use. — Take three pounds of best flour, and mix with it a dessert-spoonful of salt. Make a hole in the centre, and pour in an ounce of German yeast, which has been gradually and perfectly moistened and blended with half a pint of lukewaim water. Stir to this as much of the surrounding flour as will make a batter, then throw a cloth over the bowl, and put it near the fire for about an hour. When the yeast has risen to the top of the flour, cut up half a pound of butter

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