To make a Rich Cake

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take four Pounds of Flower well dried and sifted, seven Pound of Currants washed and rubb’d, Six Pound of the best fresh Butter, two Pound of Jordan Almonds blanched, and beaten with Orange Flower Water and Sack till they are fine, then take four Pound of Eggs, put half the Whites away, three Pound of double refin’d Sugar beaten and lifted, a quarter of an Ounce of Mace, the same of Cloves and Cinnamon, three large Nutmegs, all beaten fine, a little Ginger, Half a Pint of Sack, Half a Pint of right French Brandy, Sweetmeats to your liking, they must be Orange, Lemon, and Citron. Work your Butter to a Cream with your Hands before any of your Ingredients are in, then put in your Sugar, mix it well together; let your Eggs be well beat, and strain’d thro’ a Sieve, work in your Almonds first, then put in your Eggs, beat them all together till they look white and thick, then put in your Sack and Brandy and Spices, and shake your Flour in by Degrees, and when your Oven is ready, put in your Currants and Sweetmeats as you put it in your hoop; it will take four Hours baking in a quick Oven, you must keep it beaten with your Hand all the while you are mixing of it, and when your Currants are well wash’d and clean’d, let them be kept before the Fire, so that they may go warm into your Cake. This Quantity will bake best in two Hoops.