| Share page |
|
SWEET CAKES. |
279 |
||
|
of good short pie crust, 3 ounces of sweet almonds, pare and core and cut the apples into small pieces, put sufficient moisture to sweeten them into a basin, add the lemon peel, which should be finely minced, and the cream; stir these ingredients well, whisk the eggs and melt the butter, mix together, add the sliced apples, and let them be stirred into the mixture. Scald, peel and wash the almonds, cut them into long shreds and throw over the top of the apples and bake them from 1-2 to 3-4 hour, taking care that the almonds do not get burnt; when done strew some sifted sugar over the top and serve.
Honey Cake.—One-half cupful of sugar, 2 cupfuls of flour, 1 cupful of sour cream (rich), 1-2 teaspoonful carbonate of soda and honey to taste; mix the cream and honey together, dredge in the flour, with as much honey as will flavor the mixture nicely, stir it in well that all the ingredients be thoroughly mixed, add the soda and beat the cake well for another 5 minutes, put it into a buttered tin, bake it from 1-2 to 3-4 hour and let it be eaten warm.
Plum Pound Cake.—Take of dried and sifted flour, sifted loaf sugar, fresh butter, cleaned and dried currants, 1 lb. each, 12 eggs; then whisk the yolks and whites of the eggs separately, while another with the hand beats the butter to a cream, and as the froth rises upon the eggs add it to the butter, and continue so doing until it is all beaten in; mix the flour and sugar together and add them by degrees; the last thing mix in the currants, together with a wine-glassful of rose water and a powdered nutmeg. It will require to be beaten during a whole hour; bake it in a buttered tin.
A Plain Pound Cake.—Work 1 lb. of fresh butter to a cold cream and put it to 8 eggs well beaten together; beat all together till well mixed and light, and put to them a little sliced lemon peel, a few blanched almonds chopped, sugar and 1-4 lb. dried and sifted flour, bake in a pan for an hour in a quick oven or stove ; 2 small cakes may be made of the same ingredients. The addition of 1-2 lb. of currants, a few raisins and 1-2 lb. of candied lemon and orange peel with nutmeg and cinnamon to taste will make this a good plum cake of moderate richness, or it may be converted into a fine seed cake by adding caraway and coriander seeds to the plum cake.
Cup Cake.—Five eggs, 2 large teacupfuls molasses, 2 each of brown sugar and butter, 1 cup rich milk, 5 cups sifted flour, 1-2 tea-cupful cloves and allspice, 1-2 teacupful of ground ginger, and 1 teaspoonful soda; cut up the butter in the milk and warm them slightly ; warm also the molasses and stir it into the milk and butter, then in the sugar, and set it away to cool; beat the eggs very light and then beat them into the mixture, adding the flour, spices, |
|||