the space on one side, and two more slices opposite. Now
cover the four spaces nearest the pear with half a cherry
each, and arrange four angelica lozenges in the empty place
at the end of the layers of pear. Then on each of the four
angelica points lay half a cherry. Begin decorating the edge
of the Cake all around in a crown shape with one angelica
lozenge, putting near the point one half cherry, then another
lozenge, and continue the same all round until joined. Arrange
the remaining slices of pear in the spaces near the border, and
it will be ready to send to table.
(12) Slightly warm lib. of butter, add lib. of caster sugar✪ Lemon Cake,
and mix them thoroughly together with a wooden spoon, then
beat in three eggs. Mix in gradually £lb. of flour and a
small quantity each of powdered cinnamon and grated nutmeg,
and then add six more well-beaten eggs. Work the mixture
well, then add another |lb. of flour, 1 wineglassful of sherry,
a few drops of essence of rose-water, £ wineglassful of brandy,
§lb. of finely-chopped candied fruit, and |lb. of chopped citron.
Beat the mixture well ; butter the interior of a Cake-tin, strew
in some finely-sifted breadcrumbs, and shake out those that
do not adhere to the butter ; put in the Cake-mixture, and bake
in a moderate oven. The mixture should only three-parts fill
the mould when it is first put in, as room must be left for the
Cake to rise. When cooked, turn the Cake out of the tin,
leave it until cold, then glaze it over with icing.
(13) Warm slightly a large basin, put lib. of sugar and lib.
of butter into it, and work them well together with the hand
for a-quarter-of-an-hour. Into another basin break eight eggs,
and beat them until they are very light ; add them gradually
to the butter and sugar, stirring them in with a wooden spoon.
Mix in lib. of flour, adding it a little at a time, and stirring
well in ; add 21b. of washed and dried currants, and jib. of
candied lemon-peel cut into small pieces. Put all this when
thoroughly mixed into a buttered Cake-tin. Bake it for nearly
two hours in a moderately hot oven.
(14) German. — Beat 8oz. of warmed fresh butter and 8oz. of
caster sugar to a cream ; sift in by degrees lOoz. of flour and
add five eggs, one at a time. Beat all together with the hand,
add -jib. of sultanas, jib. of mixed candied peels chopped
small, and the grated rind of a lemon. Line a Cake-tin with
buttered paper, and put three rounds of paper at the bottom
of the tin ; pour the Cake mixture in, and bake for two hours
in a moderately quick oven. When done, turn it out, and put
on a sieve to cool.
(15) As Fritters. — Cut 2oz. of any pound Cake into fingers ;
cover them with a thin coating of red or black-currant jam,
and press' two together. Dip them into sweet batter and fry
in boiling fat✪ Fritters until they are of a light colour ; take them
out, drain them, dust over with caster sugar, and serve with
sweet or wine sauce.
Princess Louise Cake. — Fill two jelly-cake tins with sponge
Cake batter; bake them, and when done cut the centre from
one of the Cakes, leaving- a rim l^in. wide ; put some jelly
on the other Cake, lay the rim on the edge, and fill the centre
with Bavarian cream. Put the Cake on a dish, arrange some
candied fruits✪ Princess Louise Cake round, and serve.
Page 20 · 7 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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the space on one side, and two more slices opposite. Now
cover the four spaces nearest the pear with half a cherry
each, and arrange four angelica lozenges in the empty place
at the end of the layers of pear. Then on each of the four
angelica points lay half a cherry. Begin decorating the edge
of the Cake all around in a crown shape with one angelica
lozenge, putting near the point one half cherry, then another
lozenge, and continue the same all round until joined. Arrange
the remaining slices of pear in the spaces near the border, and
it will be ready to send to table.
(12) Slightly warm lib. of butter, add lib. of caster sugar,
and mix them thoroughly together with a wooden spoon, then
beat in three eggs. Mix in gradually £lb. of flour and a
small quantity each of powdered cinnamon and grated nutmeg,
and then add six more well-beaten eggs. Work the mixture
well, then add another |lb. of flour, 1 wineglassful of sherry,
a few drops of essence of rose-water, £ wineglassful of brandy,
§lb. of finely-chopped candied fruit, and |lb. of chopped citron.
Beat the mixture well ; butter the interior of a Cake-tin, strew
in some finely-sifted breadcrumbs, and shake out those that
do not adhere to the butter ; put in the Cake-mixture, and bake
in a moderate oven. The mixture should only three-parts fill
the mould when it is first put in, as room must be left for the
Cake to rise. When cooked, turn the Cake out of the tin,
leave it until cold, then glaze it over with icing.
(13) Warm slightly a large basin, put lib. of sugar and lib.
of butter into it, and work them well together with the hand
for a-quarter-of-an-hour. Into another basin break eight eggs,
and beat them until they are very light ; add them gradually
to the butter and sugar, stirring them in with a wooden spoon.
Mix in lib. of flour, adding it a little at a time, and stirring
well in ; add 21b. of washed and dried currants, and jib. of
candied lemon-peel cut into small pieces. Put all this when
thoroughly mixed into a buttered Cake-tin. Bake it for nearly
two hours in a moderately hot oven.
(14) German. — Beat 8oz. of warmed fresh butter and 8oz. of
caster sugar to a cream ; sift in by degrees lOoz. of flour and
add five eggs, one at a time. Beat all together with the hand,
add -jib. of sultanas, jib. of mixed candied peels chopped
small, and the grated rind of a lemon. Line a Cake-tin with
buttered paper, and put three rounds of paper at the bottom
of the tin ; pour the Cake mixture in, and bake for two hours
in a moderately quick oven. When done, turn it out, and put
on a sieve to cool.
(15) As Fritters. — Cut 2oz. of any pound Cake into fingers ;
cover them with a thin coating of red or black-currant jam,
and press' two together. Dip them into sweet batter and fry
in boiling fat until they are of a light colour ; take them
out, drain them, dust over with caster sugar, and serve with
sweet or wine sauce.
Princess Louise Cake. — Fill two jelly-cake tins with sponge
Cake batter; bake them, and when done cut the centre from
one of the Cakes, leaving- a rim l^in. wide ; put some jelly
on the other Cake, lay the rim on the edge, and fill the centre
with Bavarian cream. Put the Cake on a dish, arrange some
candied fruits round, and serve.