1198. Pound Cake. — Put in a vessel half a pound of butter, with half
a pound of powdered sugar. Grate in the rind of half a lemon, and with
the hand knead well for twenty minutes. Break into a plate five whole
raw eggs; add gradually and carefully, kneading sharply with the hand
for ten minutes longer. Now add half a pound of well-sifted flour✪ Pound Cake, mix-
ing the whole slowly and thoroughly for five minutes more. Butter a
two-quart, round cake-mold, and line it with brown paper at the bottom
and sides. Fill it with the preparation, and put it in a slow oven to bake
for fully one hour. Remove, and let cool off for about two hours.
Unmold, detach the paper, and lay it on a pastry wire-grate. Glaze the
top and sides with a preparation as for vanilla eclairs (No. 1245). Lay the
cake on a dessert-dish with a fancy white paper. Prepare three ounces of
candied cherries, two ounces of angelica, two ounces of red and the same
of white pears, both candied; cut the cherries in two, the angelica lozenge-
shaped, and the pears each in six parts (except one white one, which is
kept whole), keeping the fruits all separate. Place the whole pear on top
of the cake in the centre, stem upward. Then decorate thus : at the base
of the pear lay two slices of red pear, carefully, one against the other on
one side. Repeat on the other side, and arrange ^in the same way two
slices of the white pear in the middle of the space on one side, and two
more slices opposite. Now cover the four empty 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 around until
joined. Arrange the remaining slices of pear in the empty space near the
border, and it will be ready to send to the table.
1194. Wedding" Cake. — Place in a large bowl one pound of powdered
ugar and one pound of well-washed butter. Grate in the rind of two
DESSERTS. 343
lemons; and with the hand knead well for ten minutes. Break in ten
whole eggs, two at a time, and knead for ten minutes longer. Mix in a
plate a teaspoonful of ground cinnamon, a teaspoonful of ground cloves,
two of ground allspice, one of mace, and one of grated nutmeg, and add
these, with half a gill of confectioners' molasses. Mix well for one min-
ute with the hand. Add one pound of well-sifted flour, stirring for two
minutes more. Add two pounds of currants, as for No. 1080, two pounds
of Sultana (No. 1080), two pounds of Malaga raisins (No. 1081), one
pound of candied citron, finely sliced, one gill of Jamaica rum, and one
gill of brandy✪ Wedding Cake. Mix the whole well together for fifteen minutes — using
both hands, if necessary. Butter the interior of a plain, five-quart, round
cake-mold. Line the bottom and sides with paper, leaving it an inch and
a half higher than the edge of the mold. Pour in all the preparation, and
place it in a very slow oven to bake for five hours. When done, lay it on
a table, to cool off for four hours. Unmold, detach the paper, and turn
the cake bottom up on a wire pastry-grate.
The table
1889Page 285 · 2 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1198. Pound Cake. — Put in a vessel half a pound of butter, with half a pound of powdered sugar. Grate in the rind of half a lemon, and with the hand knead well for twenty minutes. Break into a plate five whole raw eggs; add gradually and carefully, kneading sharply with the hand for ten minutes longer. Now add half a pound of well-sifted flour, mixing the whole slowly and thoroughly for five minutes more. Butter a two-quart, round cake-mold, and line it with brown paper at the bottom and sides. Fill it with the preparation, and put it in a slow oven to bake for fully one hour. Remove, and let cool off for about two hours. Unmold, detach the paper, and lay it on a pastry wire-grate. Glaze the top and sides with a preparation as for vanilla eclairs (No. 1245). Lay the cake on a dessert-dish with a fancy white paper. Prepare three ounces of candied cherries, two ounces of angelica, two ounces of red and the same of white pears, both candied; cut the cherries in two, the angelica lozengeshaped, and the pears each in six parts (except one white one, which is kept whole), keeping the fruits all separate. Place the whole pear on top of the cake in the centre, stem upward. Then decorate thus : at the base of the pear lay two slices of red pear, carefully, one against the other on one side. Repeat on the other side, and arrange ^in the same way two slices of the white pear in the middle of the space on one side, and two more slices opposite. Now cover the four empty 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 around until joined. Arrange the remaining slices of pear in the empty space near the border, and it will be ready to send to the table.
1194. Wedding Cake. — Place in a large bowl one pound of powdered sugar and one pound of well-washed butter. Grate in the rind of two
lemons; and with the hand knead well for ten minutes. Break in ten whole eggs, two at a time, and knead for ten minutes longer. Mix in a plate a teaspoonful of ground cinnamon, a teaspoonful of ground cloves, two of ground allspice, one of mace, and one of grated nutmeg, and add these, with half a gill of confectioners' molasses. Mix well for one minute with the hand. Add one pound of well-sifted flour, stirring for two minutes more. Add two pounds of currants, as for No. 1080, two pounds of Sultana (No. 1080), two pounds of Malaga raisins (No. 1081), one pound of candied citron, finely sliced, one gill of Jamaica rum, and one gill of brandy. Mix the whole well together for fifteen minutes — using both hands, if necessary. Butter the interior of a plain, five-quart, round cake-mold. Line the bottom and sides with paper, leaving it an inch and a half higher than the edge of the mold. Pour in all the preparation, and place it in a very slow oven to bake for five hours. When done, lay it on a table, to cool off for four hours. Unmold, detach the paper, and turn the cake bottom up on a wire pastry-grate.
Records on this page
Pound CakeWedding Cake