Victoria Cake

Ingredients

• a pound and a quarter of fresh butter
• six ounces of powdered sugar
• six ounces of pounded sweet almonds
• two or three bitter ones
• half an ounce of cinnamon powder
• half a pound of dried cherries
• a quarter of a pound of candied peel finely shred
• a pound and a quarter of flour
• a little salt
• four eggs
• three-quarters of a pound of flour
• eight eggs well beaten
• a large wine-glassful of brandy
• an ounce and a half of fresh German yeast
• a spoonful of lukewarm water
• half a pint of cream

Method

1. 1

   Beat butter to cream, add sugar, almonds, cinnamon, cherries, candied peel, flour, salt, and eggs.

2. 2

   Gradually add more flour and beaten eggs while mixing.

3. 3

   Dissolve yeast in lukewarm water, add to batter, knead, then fold in whipped cream.

4. 4

   Line a baking-tin, fill with mixture, cover, and let rise until doubled.

5. 5

   Bake until lightly browned and a skewer comes out clean.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2218. The excerpt below is the record exactly as published.

Victoria Cake. — Put a pound and a quarter of fresh butter into a bowl, and beat it to cream. Add six ounces of powdered sugar, six ounces of pounded sweet almonds, "with two or three bitter ones, half an ounce of cinnamon powder, half a pound of dried cher- ries, a quarter of a pound of candied peel finely shred, a jjound and a quarter of flour, a little salt, and four eggs. Boat the mixture quickly for a few minutes ; then add gradually, beating the batter all the time, thi-ee-quarters of a pound of flour, eight eggs well beaten, and a large wine-glassful of brandy. Dissolve an ounce and a half of fresh German yeast in a spoonful of lukewarm water ; make a hollow in the centre of the batter, pour in the yeast, and knead it thoroughly into the cake. Whip half a pint of cream

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