Rodon Cake

Ingredients

• two pounds of flour
• half a pint of lukewarm milk
• a small tea-cupful of fresh yeast, or two ounces of German yeast
• a pinch of salt
• six ounces of sifted sugar
• the grated rind of a lemon
• an ounce of pounded bitter almonds
• twelve well-beaten eggs
• a pound of butter
• four ounces of picked and dried currants
• eight ounces of stoned raisins
• two ounces of almonds cut small

Method

1. 1

   Dry and warm flour, mix yeast with milk and add to flour to rise.

2. 2

   Mix remaining flour with salt, sugar, lemon rind, and almonds.

3. 3

   Add eggs and milk to form dough, then stir in melted butter and sponge dough.

4. 4

   Beat for 20 minutes, add fruits, fill a buttered mold, rise, and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1586. The excerpt below is the record exactly as published.

Rodon Cake. — Lay two pounds of fim- flour en a sheet of paper before the fire, and KOE (764) BOE move it about occasionally until it is quite diy and warm. Mix a small tea-cupful of fresh yeast, or two ounces of German yeast with half a pint of lukewarm milk, stir this into a quarter of a pound of the flour, and set it to rise. When it is well risen put the pound and a half of flour remaining into a separate bowl, and mix with it a pinch of salt, six ounces of sifted sugar, the grated rind of a lemon, and an ounce of pounded bitter almonds ; when these are thoroughly mixed, add twelve well-beaten eggs, and as much lukewarm milk as will fomi a thin dough. This will be about half a pint. Dissolve a pound of butter, and stir it in also, then add the sponge dough. Beat all briskly together for twenty minutes, then add four ounces of picked and dried currants, eight ounces of stoned raisins, and two ounces of almonds cut small

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