Twelfth Cake

Ingredients

• two pounds of fresh butter
• two pounds of powdered sugar
• a large nutmeg
• a quarter of an ounce of powdered cinnamon
• a quarter of an ounce of powdered mace
• a quarter of an ounce of powdered ginger
• a quarter of an ounce of powdered allspice
• twenty eggs
• two pounds of flour
• four pounds of currants
• half a pound of bruised almonds
• half a pound of candied orange
• half a pound of candied lemon
• half a pound of candied citron
• a claret-glassful of brandy

Method

1. 1

   Beat butter to cream, add sugar, nutmeg, and spices.

2. 2

   Gradually add eggs, then flour, currants, almonds, candied fruits, and brandy.

3. 3

   Pour into a lined baking hoop and bake in a slow oven.

4. 4

   Cover with icing when cool.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2086. The excerpt below is the record exactly as published.

twelfth cake, or any important cake, if made at home, will requii-e care, attention, and good materials. If these are given, and the following recipe attended to, the result can scarcely faU to be satisfactory, and a considerable saving may be eft'ectod, compared with what the same cake would have cost if bought at a confectioner's. Before beginning to mix the cake all the ingredients should be pre- pared, the flour dried and sifted, the currants washed, di-ied, and picked, the nutmegs grated, the spices pounded, the candied fruit cut into thin sHces, the almonds bruised with orange- flower or rose water, but not to a paste, the sugar sifted, and the eggs thoroughly whisked, yolks and whites separately. Care should be taken to make the cake and to keep the fruit in a warm place, and, unless the weather is very warm, to whisk the eggs in a pan set in another containing hot water. To make the cake, put two pounds of fresh butter into a large bowl, and beat it with the hand to a smooth cream : then add two pounds of powdered sugar, a large nutmeg grated, and a quarter of an ounce each of powdered cinnamon, powdered mace, pow- dered ginger, and powdered allspice. Beat the mixture for ten minutes, add gradually twenty eggs, and beat the cake for twenty minutes. Work in two pounds of flour, fom- poimds of currants, half a pound of bruised almonds, half a pound each of candied orange, candied lemon, and candied citron, and, last of all, a claret- glassful of brandy

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