Victoria Cake

Ingredients

• 1 lb. of butter
• 6oz. of blanched almonds
• two or three bitter ones
• 1 lb. of dried cherries
• 1 lb. of well-minced mixed candied peel
• 1.5 lb. of flour
• 1 pinch of salt
• four well-whipped eggs
• 1.5 lb. of flour
• eight well-beaten eggs
• a large wineglassful of brandy
• 1 oz. of fresh yeast
• 1 tablespoonful of warm water
• 1/2 pint of cream

Method

1. 1

   Warm the butter in a basin and beat it to a cream.

2. 2

   Add the blanched and bitter almonds, dried cherries, mixed candied peel, flour, salt, and eggs.

3. 3

   Beat together quickly, then add more flour and beaten eggs slowly while mixing.

4. 4

   Dissolve the yeast in warm water and pour into the batter.

5. 5

   Knead thoroughly and add whipped cream.

6. 6

   Butter a baking tin, fill it half with the mixture, cover, and let it rise.

7. 7

   Bake in a moderate oven until light brown.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 57. The excerpt below is the record exactly as published.

Victoria Cake. — (1) Warm lflb. of butter in a basin and beat it to a cream, then add 6oz. of blanched almonds and two or three bitter ones well pounded in a mortar, fib. of dried cherries cut in halves, fib. of well-minced mixed candied peel, lflb. of flour, 1 pinch of salt, and four well-whipped eggs. Beat all together quickly for a few minutes and then add slowly, beating all the time, fib. of flour, eight well-beaten eggs, and a large wineglassful of brandy. Put lfoz. of fresh yeast into 1 table-spoonful of warm water

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