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ENGLISH POUND
CAKE
Ingredients:
1 lb butter
1¼ lb flour
1 lb pounded loaf sugar
1 lb currants
9 eggs, separated
2 oz. candied peel
1/2 oz. citron peel
1 oz. almonds (blanched and chopped)
Pinch mace (optional)
Directions:
- Work
the butter to a cream; add the sugar, then beat in egg yolks (one-by-one).
- Add the flour, currants, candied peel, which should be cut into neat
slices,
and the almonds, which should be blanched and chopped; mix all
these
well together; set aside.
- Whisk the whites of eggs and gently fold them in. Let them be thoroughly
blended
with the other ingredients.
- Beat the cake well for couple minutes and
put
it into a round tin, lined at the bottom and sides with strips of white
buttered paper or parchment paper.
- Bake it in moderate preheated oven for about 1½ hours or until done.
NOTE: A glass of wine is
usually
added to the mixture, but this is scarcely necessary, as the cake will
be found quite rich enough without it.
TIP: Oven
has to be well heated when the cake is first put in, as, if this is not the
case,
the currants will all sink to the bottom of it.
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