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Classic
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page 121
a few minutes to bake of a light-brown; and as you take them from the oven, put
them on a china plate, with a layer of jelly between each cake, till you have
four or five layers; cut the cake in slices before handing it. Currant jelly is
to be preferred, but quince will answer, or peach marmalade.
Almond Cake.
Ten eggs, one pound of loaf-sugar, half a pound of almonds, half a pound of
flour, one nutmeg; beat the yelks first, then put in the sugar, beating them
very light; blanch the almonds and pound them in a mortar, with rose water or
the juice of a lemon; add them alternately with the flour, and the whites of the
eggs well beaten. If you bake in one large cake, it will require an hour and a
half in a slow oven; in small pans, it will take less time, and in either case,
will require watching.
Raised Plum Cake.
Take three pounds of flour, and mix to it as much new milk as will make a thick
batter, and a tea-cup of yeast; when it is light, beat together a pound of
butter, a pound of sugar, and four eggs; mix this in with a pound of raisins,
stoned and cut, half a pound of currants, a grated nutmeg, and a glass of rose
brandy; bake it two hours.
Black Cake.
Rub a pound and a half of softened butter in three pounds of flour, add a pound
of brown sugar, rolled fine, a pint of molasses, a table-spoonful of rose
brandy, a nutmeg or some mace, four eggs well beaten, a pound of raisins stoned
and chopped; mix the whole well, and before baking add a tea-cup of sour cream
with a tea-
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Classic
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