White Cake

Ingredients

• one pound of fresh butter
• one pound of powdered white sugar
• one pound of dried flour
• a dessert-spoonful of candied orange
• a dessert-spoonful of candied lemon-peel
• an ounce of caraway-seeds
• half a nutmeg grated
• a quarter of a pint of cream
• five well-beaten eggs
• a small glassful of brandy
• a little rose or orange-flower water
• a table-spoonful of fresh yeast

Method

1. 1

   Beat butter to cream, gradually add sugar, flour, candied peels, caraway-seeds, nutmeg, cream, eggs, and yeast.

2. 2

   Mix well, cover, and let rise on the hearth.

3. 3

   Once risen, bake in a well-buttered tin until done.

4. 4

   Brush with beaten egg white and sprinkle with sugar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2261. The excerpt below is the record exactly as published.

White Cake. — Beat one pound of fresh butter to cream. Work in gradually one pound of powdered white sugar, one pound of dried flour, a dessert-spoonful each of candied orange and lemon-peel chopped small, an ounce of caraway-seeds, half a nutmeg grated, a quarter of a pint of cream, five well-beaten eggs, a small glassful of brandy, and a little rose or orange -flower water. Beat the cake well between every addition. IMix with it a table- spoonful of fresh yeas

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