1/2 lb Butter
1/2 lb Caster sugar
6 Eggs
1/2 lb Flour
1/2 lb Currants
1/4 lb Mixed peel
1/4 lb Blanched almonds
1/4 lb Glac? cherries
1/2 lb Raisins
1/2 lb Sultanas
1 ts Cream of tartar
1/2 ts Bicarbonate of soda
1/4 ts Salt
2 tb Brandy or orange juice if
-preferred
1 1/2 tb Instant coffee (my slight
-modification)
Ingredients for a 4 lb cake:
1. Line a cake tin, at least 7 1/2 in. diameter x 2 3/4 in. deep, with
greaseproof paper.
2. Divide the flour into three parts.
3. Sift the cream of tartar, bicarbonate of soda and salt with one part of
the flour.
4. Leave one part plain.
5. Chop the peel, almonds and cherries and add them and the other fruit to
the third part of the flour. This should prevent them from sinking during
cooking.
6. Cream the butter.
7. Add sugar to the butter and cream again.
8. Add one egg at a time, beating each thoroughly. Add one tablespoon of
the plain flour after the third and each successive egg, to prevent
curdling.
9. Add the coffee and brandy (or orange) and beat thoroughly but not too
enthusiastically.
10. Sieve in the flour that was mixed with the cream of tartar and
bicarbonate of soda and, the remainder of the plain flour.
11. Add the flour with the fruit, stirring well but lightly and pour into
the cake tin.
12. Tie a double strip of strong brown paper around the tin and place it on
a flat tin covered with a double thickness of brown paper. This will
prevent the bottom and sides of the cake from burning.
13. Place the tin on the centre shelf of the oven and bake at 350 F for 2
1/2 to 3 hours.
Like a good wine, this cake will mature if kept in a not too air-tight
container — especially if a glass of dark rum is poured over it first.
This cake is a masterpiece for another reason. It is a masterpiece of
overstatement. I have baked it many times and I have yet to find a single
plum!
Yields
1 Servings