Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 139

This is the richest cake made in Europe during the holiday season and is usually for royalty. The original recipe came to me in a form that is much too large for the ordinary family, so I have divided the proportions so that even the thrifty housewife may feel she can afford this one extravagance. The recipe follows:

One cup of honey,

One cup of brown sugar,

Three-quarters cup of good shortening,

One teaspoon of cinnamon,

One teaspoon of nutmeg,

One-half teaspoon of ginger,

One-half teaspoon of cloves,

One-quarter teaspoon of allspice,

Yolks of three eggs.

Cream together and then add

One-half pint cup of spiced jam,

One-half pint cup of any kind of jelly.

Beat again to blend and then add

Six cups of sifted flour,

Tour tablespoons of baking powder,

Three-quarters cup of strong black coffee.

Beat just enough to mix and then cut and fold in the stiffly beaten whites of three eggs and add

One and one-half cups of seeded raisins,

One cup of seedless raisins,

One-half cup of seeded currants,

One and one-half cups of finely chopped peanuts, or other nuts,

One cup of finely chopped citron,

One-half cup of finely chopped orange or lemon peel, mixed,

One cup of finely chopped figs,

One cup of finely chopped apricots,

One cup of finely chopped and stoned prunes.

Mix in the fruit well and then grease and flour a round pudding pan and line with three thicknesses of greased and floured paper. Pour in the cake mixture and cover the top of the cake with a well-greased paper. Now set the pan containing the cake in a large baking pan, which contains about three cups of boiling water. Place in a slow oven and bake for two and one-half hours. Remove and let cool and then turn from the pan and brush the paper with boiling water to remove. Now to ripen or age.