Rich Plum Cake

Ingredients

• One pound of fresh Butter
• One pound of Castor Sugar
• One pound of Mixed Peel
• One pound and a half of Mour
• One pound of dried Cherries
• One pound of Sultana Kaisins
• Eight ounces of Almonds
• Half a pint of Brandy
• Ten Eggs
• One teaspoonful of Salt
• One ounce of Allspice

Method

1. 1

   Cream the butter and sugar well together, then sift in the flour and salt gradually, add the eggs one at a time, beating with your hand till all is well and smoothly mixed.

2. 2

   Chop the cherries a little, chop the peel and the almonds, add these with the sultanas and the allspice, mix well together, and add last of all the brandy, a little at a time.

3. 3

   Be sure that all is thoroughly mixed.

4. 4

   Line a cake-tin with buttered paper, putting three rounds of buttered paper at the bottom, and bake for three hours in a moderate oven.

5. 5

   The heat of the oven must not rise after the cake goes in.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 81. The excerpt below is the record exactly as published.

Rich Plum Cake. Ingredients, One pound of fresh Butter. One pound of Castor Sugar, One pound of Mixed Peel. One pound and a half of Mour. One pound of dried Cherries* One pound of Sultana Kaisins. Eight ounces of Almonds. Half a pint of Brandy. Ten Eggs. One teaspoonful of Salt. One ounce of Allspice

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