Raspberry Cake
From Bread, cakes, and biscuits, 1902
A drop of carmine can be added for color.
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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.
Beat |lb. of butter (or you may use half butter, half lard, or clarified dripping) to a cream 102 BREAD, CAKES, AND BISCUITS. with Jib. of sugar ; then add four eggs previously beaten up with two or three spoonfuls of milk, and beat these in weli; next stir in a pound of flour (sifted with a teaspoon- ful of baking powder), and lastly add two full table- spoonfuls of raspberry jam (this may be sieved if preferred), mix it all well, put the mixture (leaving room for it to rise) into a papered mould, dusted with flour and sugar, and bake. Be careful not to shake or jar the cake or to open the oven door till the top has set, or it will very likely drop in the centre. A drop or two of carmine may be added to this cake, if necessary, to improve the colour, but it should not be too dark. Cake, Ribbon. — Beat 4oz. of fresh butter to a cream with lib. of caster sugar, and lascly the yolks of four eggs. Now stir in a teaspoonful of vanilla or lemon essence, half a pint of new milk, and 12oz fine sifted flour. Mix this all thoroughly, then stir in lightly and quickly the whites cf the eggs whipped to a \ ery stiff froth, and about a tablespoonful of baking powder ; take out one-third of the mixture and work into it quickly a spoonful of cinnamon (the quant.ty of this is a matter of taste). Jib. washed and dried currants, and about 2oz. finely shredded candied citron peel. Butter thi ee shallow pans of the same size, fill one with the fruit mixture, and put the rest of the dough in the others, and bake half an hour in a moderate oven. Turn them out directly they are baked, and, when slightly cooled, spread one of the light cakes and the dark one with royal icing flavoured to taste, and mixed with shred pistachios or almonds (either blanched or baked a golden brown), place the fruit cake on the plain one, and on the top press lightly the other plain cake, put a sheet of white paper over it all, then a clean baking shee., and on this a couple of fairly light weights. Let it stand to press for an hour, then remove the weights, and serve either plain or iced to taste. This cake can be varied by varying the icings. CAKES. 103 Cake, Rice. — Beat lib. of butter to a cream with lib. of caster sugar, work in about ten eggs, one or two at a time, and when these are all mixed in thoroughly, stir in lib. 4oz. of fine flour (previously sifted with a full teaspoonful of baking powder), 2oz. of rice flour or creme de riz, a few drops of essence of lemon and of tincture of saffron. Bake in well-papered hoops, in a steady oven, half an hour for lib. cakes, forty-five minutes for 2lb. tins. Ornament each cake with a thin strip of candied peel and some comfits before baking. — Cream together £lb. each of fresh butter and caster sugar, and when white and frothy beat for ten minutes longer, ad ling in a few drops of any flavouring to taste, then work in, one by one, six whole eggs alternately with spoonfuls of 5oz. fine flour and 3oz. creme de riz (pre- viously sifted together) ; this will take fifteen minutes work in thoroughly, then sprinkle in ^oz. of baking powder, and pour the mixture into two pint moulds, buttered and papered (or prepared as for sponge cake), and bake in a moderate oven for about one hour. If when turned out the paper is kept on these cakes, they will keep a fortnight in a tin. Or the mixture may be poured into fancy moulds, previously buttered and well dusted with equal parts of flour and caster sugar. Ju3t liquefy the butter and brush it well all over the mould with a brush before pouring it in ; if this is not done all over the cakes will stick and look ragged. A good rice cake may be made by any good cake recipe, using half wheat half rice flour, or one part Paisley flour to two parts each of wheat and rice flour. Bice flour needs rather more baking powder than ordinary flour. Rose. — For the rose part beat 3oz. of butter to a cream with Ooz. finest icing sugar, then add a wineglassful of rose water and 6oz. dried and sifted flour ; work this well together, adding 6oz. ground almonds, the yolks of six eggs, and a very few drops of essence of almonds ; colour this to a delicate rose tint with a few drops of liquid 104 BREAD, CAKES, AND BISCUITS. carmine, stir in Joz. of baking powder, and, lastly, the whites of the eggs whipped as stiff as possible, and bake in a square mould lined with buttered paper for forty to sixty minutes in a rather quick oven. Let it cool in the tin before turning it out. White part : Beat 4oz. fresh butter to a cream, then work into it Jib. dried and sifted flour and 4oz. cornflour, into which you have previously sifted one and a half teaspoonfuls of baking powder
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Cook this with the app: pantry check, scaling, and the assistant.