Victoria Cake

Ingredients

• 10oz. of butter
• three eggs
• a teaspoonful of powdered cinnamon
• 3oz. caster sugar
• 3oz. ground almonds
• 4oz. dried cherries
• 2oz. finely shred candied peel
• half a gill of brandy
• 4oz. of flour
• ^oz. German yeast
• a teaspoonful of salt
• a gill of stiffly-whipped cream

Method

1. 1

   Beat 10oz. of butter to a cream, then add three eggs, powdered cinnamon, 3oz. caster sugar, 3oz. ground almonds, 4oz. dried cherries, 2oz. finely shred candied peel, half a gill of brandy, and 4oz. of flour.

2. 2

   Work this all well together for a few minutes, then add gradually three more eggs and 12oz. more flour.

3. 3

   Spread the paste out in the pan and add ^oz.

4. 4

   German yeast, a teaspoonful of salt dissolved in a little tepid water, and a gill of stiffly-whipped cream.

5. 5

   When mixed, paper a 6-inch hoop with buttered white paper, pour in the mixture, and set it in a warm place till it has risen to twice its size; then bake in a moderate oven till light brown.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 72. The excerpt below is the record exactly as published.

4oz. dried cherries halved (some cooks use glace ginger, or pineapple, or apricot instead of the sultanas), and about half to a teaspoonful of I 114 BREAD, CAKES, AND BISCUITS. any flavouring to taste; then work in 6oz. of butter to which you have added half a small teaspoonful of baking powder, and bake in a high round tin (buttered) in a hot oven. When perfectly cold cover with almond icing, and when this is set ornament to taste with royal and Viennese icing and glace fruit. Cake, Venetian. — Beat together the yolks of six eggs and ^lb. of sugar for twenty minutes. Beat the whites of the eggs to a very stiff froth, then mix them lightly with the yolks and sugar, and rather more than 2oz. of fine sifted flour ; pour this mixture into a buttered mould dusted with equal parts of flour and sugar, and bake. Turn it out on to a sieve or a pastry rack and leave it till perfectly cold, when it is iced with vanilla chocolate icing. Victoria. — Beat loz. of butter to a cream, then add to it three eggs, together with a teaspoonful of powdered cinnamon, 3oz. caster sugar, 3oz. ground almonds, 4oz. dried cherries, 2oz. finely shred candied peel, half a gill of brandy, and 4oz. of flour. Work this all well together for a few minutes, then add gradually three more eggs and 12oz. more flour. When this is all well mixed in, spread the paste out in the pan and add to it ^oz. German yeast, a teaspoonful of salt dissolved in a little tepid water, and a gill of stiffly-whipped cream

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