Rich Plum Cake

Ingredients

• 1 ½ lbs. of the best flour well dried
• ½ lb. of dry sifted loaf sugar
• 1 lb. of well cleaned and dry currants
• ½ lb. of raisins stoned and chopped
• 1 eighth of an oz. each of clove
• 1 eighth of an oz. each of mace
• 1 eighth of an oz. each of cinnamon
• a small nutmeg grated
• the peel of a lemon cut very fine
• ½ lb. of almonds
• 1 lb. of butter
• ½ pint of cream not hot
• ½ pint of wine
• a little brandy
• a little rose-water
• 6 eggs, the yolks and whites beaten separately
• ½ pint of yeast

Method

1. 1

   Mix flour with sugar and currants.

2. 2

   Melt butter in cream, add wine, brandy, rose-water, and beaten eggs.

3. 3

   Strain into dry ingredients, beating for an hour.

4. 4

   Butter the pan and bake in a moderate oven for 4 hours.

5. 5

   Add candied orange, lemon, and citron peel before baking.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 391. The excerpt below is the record exactly as published.

1 % lbs. of the best flour well dried, with £ lb. of dry sifted loaf sugar ; lb. of well cleaned and dry currants ; H lb. of raisins stoned and chopped, 1 eighth of an oz. each of clove, mace, and cinnamon, a small nutmeg grated, the peel 0/ a lemon cut very fine, and % lb. of almonds. Melt 1 lb. of butter in Yj pint of cream not hot ; put to it £ a pint of wine, a little brandy, a little rose- water, and 6 eggs, the yolks and whites beaten separately, and a jfef pint of yeast.

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