Rich Plum Cake

Ingredients

• 2 pounds all-purpose flour
• 2 pounds white sugar
• ¼ ounce ground mace
• 1 grated nutmeg
• 8 large eggs
• 2 pounds currants
• ½ pound blanched sweet almonds, sliced
• ¼ pound citron, chopped
• 2 ounces candied lemon peel, chopped
• 2 ounces candied orange peel, chopped
• ⅔ cup brandy
• Butter for greasing

Directions

The book says “a cool oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, cream the flour and sugar together by hand for about 30 minutes.

3. Beat the egg whites until stiff and fold them into the creamed mixture.

4. Beat the egg yolks for at least 30 minutes and mix them into the batter.

5. Gradually add the flour, mace, and nutmeg, mixing well.

6. Stir in the brandy, currants, almonds, citron, and candied peels.

7. Grease a cake pan with butter and line the bottom with parchment paper.

8. Pour the batter into the prepared pan and let it rise.

9. Cover the top with parchment paper and bake for 3 hours.

10. Check for doneness by inserting a knife; it should come out clean.

11. Once cooled, ice the cake with a mixture of sugar and egg white, drying it in a cool oven or near a fire. Ice twice.