FRUIT CAKES, BRIDE CAKES

FRUIT CAKES, BRIDE CAKES

136. -- Directions for mixing Cakes made with Butter.

Take your Butter and work it on a marble slab, then cream it in a warm earthenware pan, and be particularly careful not to let the butter oil; add the sugar and work it well with your hand, mixing in one or two eggs at a time, and so on progressing until all the eggs are used. Beat it well up, and as soon as you perceive the mixing rise in the pan put in the flour and beat it well. Then add the spices, currants, and whatever else is required for the mixing. You may then put it up into the tins you intend for it. It will be necessary during the time of creaming it to warm it two or three times, particularly in cold weather. 

137. Another Way. -- Proceed with the butter and sugar as before. Have ready separated the whites from the yolks of the eggs; mix in the yolks two or three at a time; let another person whisk up the whites stiff. Then put them to the other mixture and proceed as before directed. 

138. -- London Way of mixing Cakes.

Weigh down the flour and sugar on a clean smooth table, make a hole in it, and bank it well up; in this hole put your eggs; cream the butter in an earthenware pan; then add to the flour and sugar the eggs and butter; mix all together and beat up well with both hands. You may work it up this way as light as a feather; then add the currants, spices, &c. 

139. Another Way. -- Take six pieces of cane about 18 inches long, tie them fast together at one end, but in order to make them open put in the middle, where you tie them, one or two pieces half the length. This is called a mixing-rod. Provide a tall pot, as upright as can be procured, which make hot; work your butter on a marble slab, then put it in the pan and work it well round with the rod until it is nicely creamed; put in the sugar and incorporate both together; add one or two eggs at a time, and so on progressively until they are all used up; work away with the rod with all speed, and as soon as it is properly light (which you may know by its rising in the pan) take it out and mix in the flour, spices, currants, &c., with a spatter. This is esteemed the very best way of mixing cakes. 

140. -- Citron Cake.

1 lb. of butter, 1 lb. 2 ozs. of sugar, 6 eggs, and 4 yolks; 1 lb. 4 ozs. of flour. Cut 4 ozs. of green citron in long thin pieces and place them in two or three layers as you put the cake up. It must be baked in a deep tin or rim papered with fine paper. Neatly buttered and baked in a slow oven. 

141. -- Common Fruit Cake.

3 lbs. of butter, 2 lbs. of sugar, 24 eggs, 5 1/4 lbs. of flour, 4 1/2 lbs. of currants, 1 lb. 8 ozs. of lemon and orange peel, a little mace, a pint of warm milk, 1/4 oz. of soda, about 1/2 oz. cream of tartar. Proceed as directed. 

142. -- Pound Cakes.

1 lb. of butter, 1 lb. of sugar, 8 eggs, 1 lb. 2 ozs. of flour, 1 lb. 8 ozs. of currants, 8 ozs. of orange and lemon peel. Proceed as directed. 

143. -- Seed Cakes.

1 lb. of butter, 1 lb. of sugar, 8 eggs, 1 lb. of flour, caraway seeds. Some put 1 tablespoonful of brandy and 2 ozs. of cut almonds. 

144. -- Two and Three Pound Cakes.

2 lbs. 4 ozs. of butter, 2 lbs. of sugar, 16 eggs, 2 lbs. 6 ozs. of flour, 3 lbs. 8 ozs. of currants, 1 lb. 8 ozs. of orange, lemon, and citron; almonds and brandy if required; 3/4 oz. of cream of tartar and carbonate of soda. Proceed as directed. 

145. -- Another Seed Cake.

2 lbs. 8 ozs. of butter, 2 lbs. of sugar, 16 eggs, 2 lbs. 4 ozs. of flour, 4 ozs. of cut almonds, caraway seeds, and a glass of brandy; 3/4 oz. of cream of tartar and carbonate of soda. Proceed as directed. 

146.--Four and Six Pound Cakes.

2 lbs. 8 ozs. of butter, 2 lbs. of sugar, 16 eggs, 3 lbs. 8 ozs. of flour, 6 lbs. of currants, 2 lbs. of orange and lemon, citron and almonds. Proceed as directed. 

147.--Bride Cakes.

The following mixtures are made in a few first-class shops, and the recipes for the same are not generally known. The prices quoted allow for almond-icing as well.

Ingredients         10s.6d.     12s.      15s.     18s.      F1. 1s.    F1. 11s.      F2. 2s

                     lb. oz.    lb. oz.   lb. oz.    lb. oz.     lb. oz.      lb. oz.         lb. oz.

Butter                  0 11        0 13     1 1        1 4         1 6           2 1      2 12

Sugar                   0 7          0 8       0 10      0 12       1 0           1 6      1 12

Currants              1 4          1 6       1 10      2 00       2 8           3 12            5 0

Orange and citron, mixed   0 6          0 7       0 8        0 10       0 12         1 2      1 8

Almonds              0 1 1/2    0 2       0 2         0 3        0 3           0 4       0 6

Mixed spice*              0 1/2       ---        0 3/4       ---         0 1           0 1 1/2         0 2

Flour                    0 11       0 13      1 1        1 4         1 6           2 1      2 12

Eggs, number of            6           7           9          10          12            18        24

                         Wine-   Wine-   Wine-    Wine-

Brandy or brandy and }    glass-   glass-   glass-    glass     1/4 pint    1/4 pint      1/2 pint

Wine           /       ful.        ful.        ful.        ful.

* Nutmegs, mace, and cinnamon.

148. -- Icing Sugar for Bride Cakes, &c.

To make this take 2 lbs. of finely powdered icing sugar (first having an earthenware pan made warm), put in six fresh whites of eggs, and immediately whisk them, and as quickly as possible, until quite stiff; then add the sugar by degrees, whisking all the time. As soon as it appears light cease whisking, and beat it well with the spatter until you have put in all the sugar. A little tartaric acid or lemon-juice may be added towards the end of the mixing. To know when it is sufficiently beaten, take up a little on the spatter and let it drop into the basin again. If it keeps its shape it is ready; if it runs it is either beaten too little or requires more sugar.

A good substitute for eggs is French glue. Take a quarter of an ounce of it and fully one imperial pint of boiling water. Pour the water on the glue, and stir in with a spoon until all is dissolved. If convenient, make it two days before using. The glue is used similar to eggs. Add to it a small pinch of tartaric acid. This glue is mostly used for wholesale or cheap purposes. 

149. -- Almond Icing for Bride Cakes.

1 lb. Valencia almonds, 2 lbs. of icing sugar, and about 3 whites of eggs and 2 yolks. Blanch and beat the almonds. Fine with whites of eggs, then add the sugar and whites and yolks, beat them well together and make them into a stiffish paste. As soon as the cake is baked, take it out and take off the hoop and the paper carefully from the sides, then put the almond icing carefully on the top of the cake, and make it as smooth as you can. Put into the oven, and let it remain until the almond icing is firm enough and of the colour of a macaroon; let it stand two or three hours, then ice it with sugar icing. 

150. -- Wedding Cake.

1 1/4 lb. of flour, 1 lb. 2 oz. of butter, 1 lb. of moist sugar, 4 lbs. of currants, 1 1/2 lb. of mixed peel, 2 nutmegs grated, 1/2 oz. ground cinnamon, 10 eggs, 1/2 lb. blanched sweet almonds cut in halves, and a wineglassful of brandy. Mix as before directed. 

151. -- Rich Twelfth Cake.

Same as wedding cake. In olden times a bean and a pea were introduced into the cake to determine who should be king and queen of the evening festivities. 

152. -- Madeira Cakes.

1 3/4 lb. of butter, 2 lbs. of sugar, 2 lbs. of flour, 1 lb. of patent flour, 24 eggs. Proceed as before directed. This mixing makes eight cakes, selling at a shilling each. Put two thin slices of citron on each. Bake in a cool oven. Note. -- Patent flour is made with 8 lbs. of flour, 4 ozs. cream of tartar, 2 ozs. carbonate of soda, and sifted three times. 

153. -- Plum Cake. (As made for best shops in Edinburgh.)

3 lbs. of butter, 3 lbs. of sugar, 4 1/2 lbs. of flour, 40 eggs, 8 or 10 lbs. of currants, 2 lbs, of peel, a few drops of essence of lemon. Cream and finish as before directed. 

154. -- Genoa Cake.

1 lb. of butter, 1 lb. of sugar, 1 1/4 lb. of flour, 1 lb. of eggs, 2 1/2 lbs. of currants, washed and picked, 1 1/2 lb. of orange peel. Bake in a small square-edged tin. Proceed as before directed. When nicely in the tin have prepared some blanched and chopped almonds, strew them rather thickly on the top, and bake in a moderate oven. 

155. -- Rice Cake (Scotch Mixture).

2 lbs. of butter, 2 lbs. of sugar, 2 1/4 lbs. of flour, 1/4 lb. of rice flour, 20 eggs, essence of lemon. Proceed as before directed. 

156. -- Madeira Cake (Scotch Mixture).

1 1/4 lb. of butter, 1 3/4 lb. of sugar, 2 1/4 lbs. of flour, 20 eggs, a small pinch of tartaric acid and carbonate of soda. Proceed as before directed. 

157. -- Pond Cake or Dundee Cake.

1 lb. of butter, 1 1/4 lb. of sugar, 13 eggs, 1 3/4 lb. of flour, 2 lbs. of peel cut in small squares. After it is creamed up and ready, entirely cover the top with small comfits. Bake in moderate oven. Do not cream it so light as for other cakes so as to keep the comfits from sinking in the cake. 

158. -- Silver Cake.

1 lb. of butter, 1 lb. of sugar, 1 pint of whites of eggs, 1 3/4 lb. of flour, almond to flavour. 

159. -- Gold Cake.

1 1/4 lb. of butter, 1 1/2 lb. of sugar, 1 pint of yolks of eggs, 1 3/4 lb. of sultana raisins, 1/2 lb. of lemon peel, 2 lbs. of flour, 1/4 lb. of patent or soda flour. Add a little milk to make it as soft as the Silver mixture, paper a deep square tin, and spread the gold mixture 2 inches thick, then spread the silver mixture nicely over the top of the gold. Baking, about 2 1/4 hours. 

160. -- Plum Cake at 6d. per lb. (As sold by Grocers.)

8 lbs. of flour, 2 lbs. of butter, 3 lbs. of sugar, 4 lbs. of currants, 1/2 lb. of peel, 15 eggs, 2 ozs. of carbonate of soda, 3 ozs. of cream of tartar, essence of lemon, and fresh churned milk, to make into a nice dough. Have some square one-pound tins nicely papered, and weigh in 1 lb. of the mixture. This is an excellent mixture if well got up. 

161. Another Way. -- 1 lb. of lard, 1 1/4 lb. of sugar, 8 ozs. of peel, 5 lbs. of currants, 6 lbs. of flour, a grated nutmeg, 1 oz. carbonate of soda, 2 ozs. cream of tartar, 8 eggs, the rest milk. 

162. Another Way. -- 1/2 lb. of butter, 3/4 lb. of sugar, 4 eggs, 3 lbs. of currants, 4 lbs. of flour, 3/4 oz. of carbonate of soda, 1/2 oz. of tartaric acid. Dough with milk. 

163. -- Mystery, or Cheap Plum Cake at 3d. per lb.

8 lbs. of common flour, 3 lbs. of brown sugar, 1 lb. of lard, 2 ozs. of peel, 3 lbs. of currants, 1 1/2 oz. of spice, 2 ozs. of carbonate of soda, 1 oz. of tartaric acid. Dough with milk. Bake in a slow oven, wash with egg on top. 

164. -- Plum Cake at 4d. per lb.

 4 lbs. of flour, 3 lbs. of currants, 12 ozs. of lard, 14 ozs. of sugar, 1 1/2 oz. of cream of tartar, 1 oz. of carbonate of soda, 1/4 oz. of spice. Dough with good churned milk. 

165. -- Lafayette Cakes.

1/2 lb. of butter, 1/2 lb. of sugar, 1/2 lb. of flour, 6 eggs, 1/4 oz. of volatile salts in powder. Mix same as pound cake. Bake in round flat tins about 1/4 of an inch deep, or drop some of the paste on whity-brown paper and spread it out into a round thin cake about 6 inches in diameter. This will make 12 cakes. Bake them in a moderate oven in tins. Take them off the paper when baked, spread some raspberry or other jam on two of them and put three together. Trim them round the edges with a knife, and divide or cut them into 4, 6, or 8 parts according to the price at which they are to be sold. 

166. -- American Genoa Cake.

Take 7 lbs. of common butter or butterine, 7 lbs. of castor sugar, 60 eggs, 12 lbs. of flour, 10 lbs. of currants, 3 lbs. of chopped peel, 1 1/2 oz. of cream of tartar, 3/4 oz. of soda, about 2 pints of churned milk. Cream the butter and sugar together, add the eggs, then mix all the other ingredients together. Paper a square-edged pan, lay on your batter about three inches thick, and bake in a sound oven. After the cake is baked, put it aside in a cool room till next morning, when you may turn it out of the tin, and then, after taking the paper nicely off, cut it into suitable sizes.

Note. -- The sides of the tin before being papered must be lined with wood upsets. This cake is sold at 6d. per pound. 

167. -- Lemon Cake.

 3/4 lb. of butter, 3/4 lb. of sugar, 1 lb. of eggs, 1/2 gill of brandy, lb. of flour, the grated rind of two lemons. Cream the butter, sugar, and eggs, in the usual way, stir in the lemon rind, brandy, and flour; put in small moulds and bake in a moderate oven. 

168. -- Bristol Cake.

2 lbs. of butter, 2 lbs. of sugar, 2 lbs. of eggs, 2 lbs. of flour, 1 lb. of patent flour, 3 lbs. of sultana raisins. Cream this cake in the usual way, bake in small round hoops, weighed out at 1 lb. each. Bake in moderate oven. 

l69. -- Jubilee Cakes.

4 1/2 lbs. of flour, 1 lb. 6 ozs. of butter, 1 lb. 14 ozs. of castor sugar, 11 eggs, 1 1/4 oz. of carbonate of soda, 1 3/4 oz. of cream of tartar, churned milk to dough. Weigh the flour, add the tartar and soda, make a bay; have the butter previously warmed, put it in the bay with the sugar, cream it well with your hand, adding the eggs gradually, then mix all together and make into a nice batter. Weigh at 1 lb. for sixpence.

This makes a number of cakes of various kinds -- such as Cilron Cake, by adding a small quantity of thinly chopped citron; Madeira Cake by dusting the top with castor sugar, and placing two pieces of peel on the top; Plum Cake, by adding a few currants and cut peel; Coconut Cake, by adding a little cocoa-nut to the mixture, and dusting the top with cocoa-nut; and Seed Cake, by adding a few seeds. It is a capital mixture when nicely got up.