Plum Cake, Rich

Ingredients

• a pound and a half of butter
• the whites of eight fresh eggs
• the yolks well beaten
• a dessert-spoonful of salt
• a pound of powdered sugar
• a pound and a half of flour
• two pounds of currants
• eight ounces of candied lemon
• eight ounces of candied citron
• half an ounce of mixed spices
• half a pound of almonds
• the rind of four oranges
• A glassful of brandy may be stirred in if liked.

Method

1. 1

   Beat butter to a cream, mix in egg whites, then yolks, salt, sugar, flour, currants, candied lemon, candied citron, mixed spices, pounded almonds, and orange rind.

2. 2

   Beat well.

3. 3

   Bake in a lined tin in a moderate oven, using paper to prevent burning.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1246. The excerpt below is the record exactly as published.

Plum Cake, Rich. — Put a pound and a half of butter iuto a good-sized bowl, and with the hand beat it to a cream. Mix with it the ■whites of eight fresh eggs whisked to a froth, and afterwards the yolks well beaten, and add a dessert-spoonful of salt, a pound of powdered sugar, a pound and a half of flour, two pounds of currants washed, picked, and diied, eight ounces each of candied lemon and citron cut into narrow strips, half an ounce of mixed spices, consisting of nutmeg, cinnamon, and allspice, all pounded to a powder, haK a poimd of almonds, blanched and pounded, the rind of four oranges rubbed upon three or four lumps of sugar and then powdered. Add each ingre- dient separately, and beat it well in before adding another. A glassful of brandy may be stirred in if liked. If this cake is to be light, it should be beaten fully three-quarters of an hour. Line a tin with double folds of buttered paper, pour in the mixture, and bake the cake in a moderate oven. Put twelve folds of paper under the cake, and four or five on the top of it, to prevent it burning. Time to bake, three hours if made in one cake, one hour and a half each if made into two. Probable cost, 5s. 6d., without the brand}'. Sufficient for one large or two small cakes. Plum Cake, Rich, Icing for.— liich plum cakes are much improved if they arc covered with almonds and sugar icing. They may then be used as twelfth cakes. The icing is prepared as follows : — Blanch and peel half a pound of almonds

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