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TWELFTH NIGHT CAKE

Name: TWELFTH NIGHT CAKE
Yield: 16 servings
Ingredients: Beat 2 pounds butter; with 2 pounds powdered sugar; I nutmeg grated; }( ounce each of cinnamon; mace; ginger; and allspice; add slowly 20 eggs; Add 2 pounds flour; 4 poundc currants; j4 pound chopped almonds; j4 pound each of chopped lemon; and orange candied peel; and citron; and a glass of brandy

From With a saucepan over the sea, 1902

Serves 16

Will keep for 2 months.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 57. The excerpt below is the record exactly as published.

TWELFTH NIGHT CAKE. (England.) Beat 2 pounds butter with 2 pounds powdered sugar, I nutmeg grated, }( ounce each of cinna- mon, mace, ginger, and allspice. Beat 10 minutes, add slowly 20 eggs, whites and yolks beaten sepa- rately, and beat for 10 minutes more. Add 2 pounds flour, 4 poundc currants, j4 pound chopped almonds, }4 pound each of chopped lemon and orange candied peel, and citron, and a glass of brandy

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