Pounded Sugar Cake

Ingredients

• 1 lb. of pounded loaf sugar
• 1 lb. of butter
• 9 eggs
• a small glass of noyeau
• a pinch of salt
• ½ lb. of chopped almonds
• 1 teaspoonful of baking powder
• ½ gill of milk

Method

1. 1

   Put the flour in a basin with the sugar, the beaten eggs, the salt and the liqueur; melt the butter but do not allow it to oil; add it to the mixture; stir in the baking powder and milk.

2. 2

   Pour it into a shallow tin.

3. 3

   Bake in a moderate oven for about three-quarters of an hour.

4. 4

   When cooked, take it out of the oven and brush it over with beaten egg, and sprinkle with the chopped almonds mixed with castor sugar.

5. 5

   Return it to the oven for five minutes.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 82. The excerpt below is the record exactly as published.

lb. of pounded loaf sugar, 1 lb. of butter, 9 eggs, a small glass of noyeau, a pinch of salt, \ lb. of chopped almonds. Put the flour in a basin with the sugar, the *s beaten, the salt and the liqueur ; melt the butter but do t allow it to oil; add it to the mixture; stir in 1 tea- >onful of baking powder, and £ gill of milk. Pour it into a shallow tin. Bake in a moderate oven for about three- "Haiters of an hour. When cooked, take it out of the oven MISS CAMEBOWS COOKERY BOOK. 207 and brush it orer with beaten esnr, and pprir.kle whh tin- chopped almonds mixed with castor sugar. Return it t<> tht? oven for five minutes. Princess Cakes. Eight oz. castor sugar, 8 oz. of flour, 3 oz. chopped aW>r.<K 3 oz. of butter, half a wine-glassful of brandy, the crated rind of a lemon, and 3 eggs. Cream the butter with the sugar in a basin, dredge in the flour and eggs alternately, then the almonds ; mix in the brandy, and pour the mixture into small moulds, well buttered, and coated with arrowroot. Bake them of a light colour. Turn them out, and cover with apricot marmalade. Cocoanut Sponge Cake. Half lb. fine flour, J lb. castor sugar, 5 eggs, juice and peel of 1 lemon grated, J grated nutmeg, J lb. desiccated cocoanut (Cocolanka is the best). Beat the yolks and sugar for fifteen minutes; add the lemon and nutmeg; then the flour; then the cocoanut; mix thoroughly. Whip the whites to a stiff froth, and beat them in very lightly. Bake in a rather shallow tin for half an hour. The oven quick and steady. Almond Gateaux. Half gill of cream, \ gill of water, 2 oz. butter, 1 oz. iugar, 3 oz. almonds, desiccated ; 4 yolks of eggs, 2 whites of eggs, \ teaspoonful essence of Vanilla. Put the cream, water, butter, and sugar into a stewpan, and let it come to the boil ; then mix into this the desiccated almonds. Stir well, and cook gently for five minutes. Put the yolks and Vanilla into a basin, and stir eight or nine minutes. Add the almond mixture to this; then the whites of eggs, stiffly whipped. Pour into a round shallow tin \\ inch deep, , linecj wi£h 208 MISS CAMERON'S COOKERY BOOK. buttered paper, and bake in a moderate oven twenty-five minutes. Cover with transparent icing, and decorate 'with pistachio nuts. Ginger Nuts. One lb. of flour, £ lb. brown sugar, 2 oz. ground ginger, 1 ofc- beef dripping, or 1 oz. Hugon's beef suet, 1 oz. butter* 1 teaspoonful baking powder, 2

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