Twelfth Cake, Lady Caroline Lamb's

Ingredients

• Quarter of a peck of pure flour carefully dried
• three pounds of currants
• a quarter of a pound of raisins
• half a pound of refined sugar
• quarter of a pound of sweet and half an ounce of bitter almonds blanched and sliced
• two ounces of orange
• two ounces of candied lemon-peel
• one pint of cream
• three-quarters of a pound of fresh butter washed first in pure and afterwards in rose-water
• the white and yolks, separately, of six eggs
• the yolks only of six more
• two table-spoonfuls of cardamom brandy
• half a glassful of old Rhine, hock, or champagne
• quarter of a pint of fresh yeast
• a little fine salt

Method

1. 1

   Mix dry ingredients thoroughly.

2. 2

   Heat cream with butter, beat eggs, and add to the mixture with other liquids.

3. 3

   Let rise, then bake in a buttered hoop with floured paper to prevent burning.

4. 4

   Ice after baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2088. The excerpt below is the record exactly as published.

Twelfth. Cake, Lady Caroline Lamb's. — Quarter of a peck of pure flour care- fully dried, three pounds of cui-rants, a quarter of a pound of raisins, half a poimd of refined sugar, quarter of a pound of sweet and half an ounce of bitter almonds blanched and sliced, two ounces of orange and two ounces of candied lemon-peel, and spices according to taste, ilix aU thoroughly; then take one pint of cream, and put to it three-quarters of a povmd of fresh butter washed first in pure and afterwards in rose-water ; place in a gentle heat. Beat up the white and yolks, separately, of six eggs, and the yolks only of six more. Add to them a little rose-water, two table- spoonfuls of carda- mom brandy, half a glassful of old Ehenish, hock, or champagne, quarter of a pint of fresh yeast, and a little fine salt

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