Seed Cake

Ingredients

• i lb. butter
• i lb. castor sugar
• i lb. flour
• 9 eggs
• i glass brandy
• A pinch salt
• Rind of a lemon
• £ lb. stoned raisins
• £ lb. Sultana raisins
• £ lb. currants
• £ lb. cherries
• £ lb. almonds, blanched and chopped
• £ lb. mixed peel

Method

1. 1

   Cut the raisins, cherries, and peel into small pieces, then blanch and chop the almonds.

2. 2

   Beat the butter and sugar to a cream.

3. 3

   Beat them together 20 minutes, then add one by one the yolks of the eggs and the brandy.

4. 4

   Beat a few minutes longer, then add the fruit nicely prepared.

5. 5

   Whip up the whites of the eggs very stiffly and sift the flour.

6. 6

   Add them alternately to the cake.

7. 7

   Put the mixture into a tin which has been greased and papered, and bake in a very moderate oven about 2.5 hours.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 59. The excerpt below is the record exactly as published.

SEED CAKE. i lb. butter i lb. castor sugar i lb. flour 9 eggs i glass brandy A pinch salt Rind of a lemon £ lb. stoned raisins £ lb. Sultana raisins £ lb. currants £ lb. cherries £ lb. almonds, blanched and chopped

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