Cakes, Gin′ger. Prep. Sugar, 1 lb.; powdered ginger, 4 oz.; flour, 2 lbs.; water, 1 pint; butter, 1⁄2 lb.; candied orange peel, 8 caps (grated).
Cakes, Lem′on. Prep. Flour and sugar, of each 1 lb.; eggs, 1 dozen; grated peel and juice of 4 lemons; whisk the eggs to a bright froth; then gradually add the rest.
Cakes, Marl′borough. Prep. Beat 8 eggs and 1 lb. of pounded sugar 3⁄4 hour; then add fine flour, 1 lb.; and caraway seeds, 2 oz.
Cakes, Plain. Prep. 1. From flour, 4 lbs.; currants, 2 lbs.; butter, 1⁄2 lb.; caraway seeds, 1⁄4 oz.; candied lemon peel (grated), 1 oz.;
yeast, 1⁄4 pint; milk, q. s. Let it rise well before baking.
2. Baker’s dough, 2 lbs.; currants, 1 lb.; butter, 1⁄4 lb.; 3 eggs; milk (hot), 1⁄4 pint.
3. (Rundell.) Baker’s dough, 4 lbs.; butter and moist sugar, of each 1⁄4 lb.; caraway seeds, a small handful. Well work it together, pull it into pieces the size of a golden pippin, and work it together again. This must be done three times, or it will be in lumps, and heavy when baked.
4. (Rich) Equal weights of flour, butter, sultana raisins, eggs, currants, and brown sugar, mixed up with milk, and seasoned with candied peel, nutmeg, &c., and baked in a quick oven. This resembles “pound cake.”
Cakes, Plum. Prep. 1. (Good.) From butter, 1⁄2 lb.; dry flour, 3 lbs.; Lisbon sugar, 8 oz.; plums and currants, of each 3⁄4 lb.; and some pimento, finely powdered; to be “wetted up” with 3 spoonfuls of yeast, and a Winchester pint of new milk (warmed); bake on a floured tin half an hour.
2. (Excellent.) From fresh butter, sifted sugar, flour, and currants, of each 1 lb.; 18 eggs; powdered spices, 2 oz. (viz. cloves, mace, cinnamon, nutmeg, and allspice); sliced almonds, 4 oz.; raisins (stoned and chopped), 1⁄2 lb.; and a large glass of brandy; bake in a hot oven. When sufficiently baked let the oven cool, and afterwards put in the cake and allow it to remain for several hours to dry. (Rundell.)