|½ pounds||Caster sugar|
|¼ pounds||Mixed peel|
|¼ pounds||Blanched almonds|
|¼ pounds||GlacÚ cherries|
|1 teaspoon||Cream of tartar|
|½ teaspoon||Bicarbonate of soda|
|2 tablespoons||Brandy or orange juice if preferred|
|1½ tablespoon||Instant coffee (my slight modification)|
Ingredients for a 4 lb cake:
1. Line a cake tin, at least 7½ in. diameter x 2 ¾ 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 ½ 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!
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dr David E Bevan" <bev44@...> on Nov 8, 1997
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