Lady C. Lamb’s Twelfth Cake (1824)

To Make Lady C. Lamb’s Twelfth Cake.

The following directions for making this truly noble English cake, we have been honoured with from a lady of distinguished rank and superior genius.

It is to be premised that the proportions of the spices are left out on purpose that every one may accommodate them to their own taste, as some do not like allspice, mace, nutmeg, &c., while others do.

Dry carefully half a peck of fine flour, free of alum or sharp whites;—pick, wash, and plump six pounds of the best currants; stone and shred half a pound of Malaga raisins; add one pound of double refined sugar reduced to powder; blanch and slice half a pound of sweet, and an ounce of bitter almonds ; cut into stripes whatever orange peel, citron, and lemon, you judge proper; and add the spices which are most relished, namely, mace, nutmeg, clove, ginger, allspice, cinnamon, &c. according to taste.

These must be all thoroughly mixed together to be ready for the second part of the process.

Take one quart, or less, of sweet cream, and put it in a very gentle heat, with a pound and a half of fresh butter—previously well washed, first in spring water and afterwards in rose water— to melt in it.

Then beat up the white and yolks separately, of a dozen of eggs, and the yolks only of half a dozen more ; put to them a little rose water, one glass of cardamom brandy, and one glass of good old Rhenish, Hock, Champaign, or Rosoglio, with one pint of good fresh yeast, and a very little fine salt. Mix the whole of these liquid materials together and strain them.

The dry things already prepared are then to be added warm, and wrought into a light smooth batter. It is now to be put before the fire, with a cloth over it for about twenty minutes, to make it rise before putting it in the oven.

Butter your hoop well, and use what flour is necessary to bring it together. It may be then put into the oven with half a dozen sheets of brown paper well floured to prevent it from burning.

In two hours or so it will be done enough.

In order to ornament it, you must first free it from all grease on the outside, by dusting it with flour and brushing off whatever adheres to it. Then beat up the whites of three eggs into a snow, and add half a pound of double refined sugar finely sifted. This is to be spread over the cake very smoothly, and if you have any ornaments they must be put on before it is dry, as otherwise they will not adhere. All colours are poisonous.

This will be found as fine a twelfth cake as ever was prepared, being fit to grace the table of royalty, and worthy the highest praise of our committee of amateurs. We are assured that the receipt was never before published.

Source: The Family Oracle Of Health

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