vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Plum Cake (White)
From Consult me, 1902
Serves 4
This version results in a lighter cake.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 391. The excerpt below is the record exactly as published.
1 lb. of butter in Yj pint of cream not hot ; put to it £ a pint of wine, a little brandy, a little rose- water, and 6 eggs, the yolks and whites beaten separately, and a jfef pint of yeast. Strain this gradually into the dry ingre- dients, beating them for an hour. But- ter the pan or hoop and bake in a mod- erate oven for 4 hours. In putting in the batter, add plenty of candied orange, lemon, and citron peeL If you ice the cake when nearly cold, pour the iceing over and replace it in the oven, leaving it there all night or until it becomes cold, but if the oven be warm, keep it near the front and the door open, or the colour may be spoiled, or the iceing it may be left until the next day. PLUM CAKE, to make little ones. — Take 1 lb. of flour ; rub into it i lb. of butter, and £ lb. of sugar, a little beaten mace ; beat 4 eggs
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Cook this with the app: pantry check, scaling, and the assistant.