Rich Plum Cake

Ingredients

• 1 pound of flour
• 3 teaspoonfuls of baking powder
• 1/2 teaspoonful of salt
• 1 pound of butter
• 1/2 pound of washed, dried, and picked currants
• 1/2 pound of stoned and chopped raisins
• 1/2 pound of moist sugar
• 2 ounces of candied peel cut into narrow strips
• a small nutmeg grated
• 2 eggs
• 4 drops of Langdale’s almond essence
• a little milk, tepid heat

Method

1. 1

   Mix flour, baking powder, and salt.

2. 2

   Rub in butter.

3. 3

   Add currants, raisins, sugar, candied peel, and nutmeg.

4. 4

   Whisk eggs and add almond essence and milk.

5. 5

   Stir into flour mixture to make a light dough.

6. 6

   Bake in a large buttered tin or 2 small ones for 1 to 2 hours.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 84. The excerpt below is the record exactly as published.

Rich Plum Cake. — To 1 pound of flour add 3 teaspoonfuls of baking powder, and \ teaspoonful of salt ; mix well. Rub into this pound of butter, lard, or beef dripping, or portions of each. Add § pound of washed, dried, and picked currants, \ pound of stoned and chopped raisins, \ pound of moist sugar, 2 ounces of candied peel cut into narrow strips, and a small nutmeg grated. Mix these ingredients thoroughly. Whisk 2 eggs for 5 or 6 minutes. Add 4 drops of Lang- dale’s almond essence and a little milk, tepid heat. Stir this into the flour, adding enough milk to make a light dough. Put into a large buttered tin, or 2 small ones, and bake immediately for 1 or 2 hours, according to size. 7-2 100 ENGLISH AND FRENCH COOKERY. Pound Cake.— One pound of fresh butter, 1 pound of fine flour (Hungarian or Vienna if possible), 6 medium-sized eggs, one pound of castor sugar, £ pound of minced almonds, \ pound of currants or sul- tanas, 3 ounces of candied peel, a few drops of essence of ratafia. Whip the butter to a cream. Add the sugar gradually ; next the eggs, which must previously be well whisked ; then sift in the flour ; and, last of all, work in fruit, almonds, and flavouring, and keep stirring one way. This cake takes a good J hour to mix, as all the ingredients must be well worked together. Bake in smallish tins, for about 40 minutes, in a moderate oven. Rice Cake. — One pound of ground rice, 1 pound powdered loaf sugar, h pound of fresh butter whipped into a cream with a fork, 8 eggs, the yolks and whites beaten separately and well, and a few drops ol Langdale’s essence of almonds. Bake in a mould well buttered, or a tin lined with buttered paper. The oven should be moderate. Seed Cake, Rich.. — Take 8 eggs, 1| pounds of fine dried flour, 1 pound of butter

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