Twelfth Cake (another way)

Ingredients

• Seven pounds of fine flour
• two pounds and a half of the freshest butter
• seven pounds of currants prepared as before directed
• two large nutmegs grated
• half an ounce of mace
• a quarter of an ounce of cloves pounded to fine powder
• a pound of sifted lump sugar
• the yolks of sixteen
• the whites of twelve eggs
• a pint and a half of the very best distiller's yeast
• Warm as much cream as will wet this mass
• as much sweet malmsey or mountain wine as will give it the consistence of batter
• a pound of sweet almonds bleached
• half a pound each of candied lemon
• half a pound each of candied citron
• half a pound each of candied orange-peel

Method

1. 1

   Warm the cream to wet the mixture, add sweet wine for batter consistency.

2. 2

   Beat almonds with sweet wine and orange-flower water, then mix with the batter.

3. 3

   Place in a hoop with a thick paste of flour and water underneath to prevent scorching.

4. 4

   Ice immediately after baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2087. The excerpt below is the record exactly as published.

Twelfth. Cake (another way). — The following is an old recipe : — Seven pounds of fine flour, two pounds and a half of the freshest butter, seven pounds of currants pre- pared as before directed, two large nutmegs grated, half an ounce of mace and a quarter of an ounce of cloves pounded to fine pow- der, a pound of sifted lump sugar, the yolks of sixteen and the whites ©f twelve eggs, and a pint and a half of the very best distiUer's yeast. Warm as much cream as -sviU wet this mass, and add as much sweet malmsey or mountain wine as will give it the consistence of batter. Beat, not too fine, a pound of sweet almonds bleached ; rub them with some of the sweet wine and orange-flower water ; then add, and beat also, half a pound each of candied lemon

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