Rich Cake

Ingredients

• a pound and a half of butter
• a pound and a half of sugar
• two pounds of flour
• fourteen eggs
• three pounds of currants
• three pounds of sultanas
• half a pound of ground almonds
• two wineglassfuls of brandy
• spice to taste

Method

1. 1

   Mix the butter and sugar first and beat it until it looks like cream; then beat in the eggs, one at a time.

2. 2

   Be sure to keep it well beaten.

3. 3

   Then put in the fruit, and lastly the flour, brandy, and baking powder.

4. 4

   Bake in a moderate oven for about two hours and a half.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 111. The excerpt below is the record exactly as published.

two pounds of flour, and mix it all together into as light a dough as possible. Let it rise for half an hour before the fire, and make into moderate-sized cakes. Then set them to rise for half an hour longer and bake in a quick oven for half an hour. % 366 TEA CAKES, ETC. COCOANUT CAKE THREE eggs, four ounces of butter, four ounces of sugar, six ounces of flour, one small tea- spoonful of baking powder and one ounce of dessicated cocoanut. Beat the butter to a cream ; add the sugar and work them well together ; then add the beaten eggs, and, lastly, the flour, baking powder and cocoanut. Bake for about three-quarters of an hour. Allow to cool and ice with wet icing, and sprinkle quickly with cocoanut. 9 SNOW CAKE /"YNE pound of arrowroot, eight ounces of sugar, eight ounces of butter, the whites of seven eggs, whipped, and flavouring. Mix the butter to a cream ; then add the sugar and arrowroot, and lastly the eggs. % CANADIAN CAKES A POUND and a half of sifted flour, one pound of sifted sugar, one pound of fresh butter, ten eggs, two teaspoonfuls of orange-flower water, two 367 THE DUDLEY RECIPES teaspoonfuls of brandy, half a pound of currants and the peel of half a lemon, grated. Beat the mixture until it is light and creamy ; have ready some square tins lined with buttered paper ; put the mixture into them half an inch deep and bake in a quick oven and cut into squares or diamonds. Bake for fifteen minutes. This cake may be iced, but it must be cut before the icing is done. POUND and a half of butter, a pound and a half of sugar, two pounds of flour, fourteen eggs, three pounds of currants, three pounds of sultanas, half a pound of ground almonds, two wineglassfuls of brandy, spice to taste. Mix the butter and sugar first and beat it until it looks like cream ; then beat in the eggs, one at a time. Be sure to keep it well beaten. Then put in the fruit, and lastly the flour and brandy and a teaspoonful of baking powder. Bake in a moderate oven for about two hours and a half. RICH CAKE

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