Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Angelica | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds into oval
- two ingredients into
- one egg
- 3 lbs
- 2 lbs
- 22 eggs cream the butter
- four opposite diamonds of angelica
- 12 ozs
- 10 eggs
- 8 ozs
- 4 ozs
- 3 lemons
- nutmeg
- lemon juice
Directions
butter together in a basin, that is to say, work the two ingredients into each other with the hand or wooden spoon, until the mixture is smooth and creamy. Then beat one egg in. The flour, cara- way powder, and baking powder should be passed through a wire sieve together. Add half of this mixed flour to the mix- ture in the basin and stir it well in, then add the other egg, beating it in the same manner as before, and lastly, the re- mainder of the flour. Turn this into the prepared cake tin and bake in a moderate oven about an hour and a-quarter. Some people like to see some raisins or sultanas, in which case a few can be added during the mixing. Of course, the proportion of sugar, eggs, and butter may be varied according to taste.
Aberdeen Cake*
3 lbs. flour, 2 lbs. butter, 2 lbs. sugar, 1 lb. chopped citron, 1 lb. cut dried cherries, good pinch of nutmeg, and 22 eggs cream the butter and sugar in the usual way ; add and beat in the eggs, two at a time, mix in the flour, and then the fruit. Weigh two pounds into oval or special diamond shaped frames ; when baked, draw the tins off without breaking the collar, which should be of good stiff white paper, and pour enough fondant upon the top to cover it, some pink, some white ; place glace fruits in middle of top, and four opposite diamonds of angelica.
Simnel Cake*
Mixture : 1 lb, butter, 12 ozs. sugar, 10 eggs, 8 ozs. ground almonds, 1 lb. sultanas, 4 ozs. finely chopped citron, a good pinch each of ground cinnamon and mixed spice, the juice of 3 lemons and 2 lb. flour. Cream the butter and sugar in the usual way, add and beat in the eggs, then add the spice, fruit, almonds, and lastly, lemon juice and flour. Weigh into size required and bake in a cool oven. When baked, cover with a thin layer of almond paste, made by mixing castor sugar and ground almonds into a smooth stiff paste with eggs; dust the almond top lightly with castor sugar, and place round the outer edge a border of small crys- tallized fruit, laying in the interstices of the inside of the border silver dragees ; it will be necessary to fasten the crystallized fruit on with icing sugar. Generally these cakes should be baked in well papered hoops, with a stiff white paper collar, standing well up, and be sent out with the collar on, or in its place a frill or silvered paper. The Simnel is an old-fashioned cake, consequently currants are freely used in it ; but currants do not suit the taste of good class buyers, and therefore sultanas are substituted, a fruit always in favour.
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