Washington Cake

Ingredients

• three-quarters of a pound of fresh butter
• a pound of sugar
• four well-beaten eggs
• a tea-cupful of milk
• half a nutmeg grated
• half a tea-spoonful of powdered cinnamon
• three table-spoonfuls of brandy
• a pound and three-quarters of flour
• flour a pound of dried currants
• a tea-spoonful of saleratus

Method

1. 1

   Put butter into a bowl and beat to cream.

2. 2

   Gradually add sugar, eggs, milk, nutmeg, cinnamon, brandy, and flour.

3. 3

   Flour currants and stir in.

4. 4

   Beat mixture for 15 minutes.

5. 5

   Dissolve saleratus in hot water and stir into mixture.

6. 6

   Line pan with buttered paper, pour in cake, and bake in a moderate oven until a skewer comes out clear.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2240. The excerpt below is the record exactly as published.

Washington Cake.— Put three-quarters of a pound of fresh butter into a bowl, and beat it to cream. Add gradually a pound of sugar, four well-beaten eggs, a tea-cupful of milk, half a nutmeg grated, half a tea-spoonful of powdered cinnamon, three table-spoonfuls of brandy, and a pound and three-quarters of flour ; flour a pound of dried currants, and stir them in also : they may be omitted. Beat the mixture briskly for a quarter of an hour. Dissolve a tea-spoonful of saleratus

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