Rum Cake

Ingredients

• half a pound of flour
• two ounces of sugar
• three whole eggs
• one ounce of butter
• two drachms of compressed yeast
• half a gill of warm milk
• a quarter of a pound of sugar
• half a pint of water
• half a sliced lemon
• half a gill of rum

Method

1. 1

   Sift flour, make a hollow, add yeast and warm milk.

2. 2

   Let rise.

3. 3

   Mix remaining flour with sugar, eggs, and orange-flower water.

4. 4

   Knead, add butter and yeast dough.

5. 5

   Let rise, fill molds, and bake for twenty minutes.

6. 6

   Pour over sauce made with sugar, water, and lemon, then add rum.

7. 7

   Serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 297. The excerpt below is the record exactly as published.

Rum Cake. — Half a pound of flour, two ounces of sugar, three 23 ,54 THE TABLE. whole eggs, one ounce of butter, and two drachms of compressed yeast. Sift the flour on a board. Take one third of it ; make a hollow in its centre, and put into it the yeast and half a gill of warm milk. When the yeast is dissolved, mix well for one minute. Then put it into a bowl, cover with a cloth, and let it rise in a warm place until twice the size. Take the rest of the flour, make a hollow in the centre, and put into it the sugar, eggs, and six drops of orange-flower water. Knead well together, slowly incorporating the flour ; then gradually add the butter and the prepared yeast-dough. Mix all together for five minutes ; return to the bowl, and again lay it aside to rise to twice its -size. Butter well six round rum-cake molds, fill them about three quarters high with the dough, and let it rise until they are full; then lay them on a baking-pan in a moderate oven for twenty minutes. When well browned, remove, unmold, place them on a pastry-wire, and pour over them a sauce made thus : put a quarter of a pound of sugar in a saucepan with half a pint of water, adding half a sliced lemon. When boiling, take from the fire, and pour in half a gill of rum, then throw it over the cakes. Dress on a dish, and serve. 1230. Rice Cake h la Mazzini. — Put a pint of cold milk into a sauce- pan on a hot stove, and when it boils add half a pound of well-cleaned rice and let it cook slowly for twenty minutes, stirring frequently to the bottom with a spatula. Then set the saucepan in a cool place for thirty minutes. Add six ounces of powdered sugar ; mix well for one minute, and break in three whole eggs

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