A Nice Rich Cake
A historical recipe from A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911).
A historical recipe
A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Project Gutenberg eBook #69364.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Digitised by Project Gutenberg, eBook #69364 (https://www.gutenberg.org/ebooks/69364). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- ¾ lb. butter
- ½ lb. Demerara sugar
- ½ lb. flour
- 1 lb. currants
- 1 lb. sultanas
- ½ lb. candied peel
- ¼ lb. sweet almonds
- ½ teaspoonful mixed spice
- ¼ pint rum
- 6 eggs
Method
- ¾ lb.
- butter.
- ½ lb.
- Demerara sugar.
- ½ lb.
- flour.
- 6 eggs.
- 1 lb.
- currants.
- 1 lb.
- sultanas.
- ½ lb.
- candied peel.
- ¼ lb.
- sweet almonds, blanched and sliced.
- ½ teaspoonful mixed spice.
- ¼ pint rum or brandy.
- Beat butter to a cream;
- then add sugar and beat well;
- next the eggs (which must have been well beaten for twenty minutes), then the fruit, peel, and spice.
- Add the rum and then the flour.
- Beat all well together;
- bake in a lined tin, with buttered paper, in a moderate oven three and half hours.