Time: 5 to 6 hours.

  1. 5 lbs. of the finest flour
  2. 3 lbs. of fresh butter
  3. 5 lbs. of currants
  4. 2 lbs. of sifted loaf sugar
  5. 2 nutmegs
  6. 1/4 oz. of mace
  7. half 1/4 oz. of cloves
  8. 16 eggs
  9. 1 lb. of sweet almonds
  10. 1/2 lb. of candied citron
  11. 1/2 lb. each of candied orange peel
  12. 1/2 lb. each of candied lemon peel
  13. 1 gill of wine
  14. 1 gill of brandy
  15. orange-flower water
  16. buttered paper
  • Let the flour be as fine as possible, and well dried and sifted
  • The currants should be washed, picked, and dried before the fire
  • The sugar should be well pounded and sifted
  • The nutmegs should be grated
  • Let the spices be pounded
  • The eggs should be thoroughly whisked, whites and yolks separately;
  • Let the almonds be pounded with a little orange-flower wate
  • The candied peel should be cut in neat slices
  • When all these ingredients are prepared, mix them in the following manner:
  • Begin working the butter with the hand till it becomes of a cream-like consistency
  • Stir in the sugar
  • When the whites of the eggs are whisked to a solid froth, mix them with the butter and sugar
  • Well beat up the yolks for 10 minutes, and, adding them to the flour
  • Add the nutmegs, mace, and cloves
  • Continue beating the whole together for 1/2 hour or longer, till wanted for the oven.
  • Mix in lightly the currants, almonds, and candied peel with the wine and brandy
  • Having lined a hoop with buttered paper, fill it with the mixture
  • Bake the cake in a tolerably quick oven, taking care, however, not to burn it: to prevent this, the top of it may be covered with a sheet of paper

  • To ascertain whether the cake is done, plunge a clean knife into the middle of it, withdraw it directly, and if the blade is not sticky, and looks bright, the cake is sufficiently baked.

    These cakes are usually spread with a thick layer of almond icing, and over that another layer of sugar icing, and afterwards ornamented. In baking a large cake like this, great attention must be paid to the heat of the oven; it should not be too fierce, but have a good soaking heat.
    Source: The Book of Household Management by Isabella Beeton (1859)

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