Recipe Archives->Cakes->Christening

Victorian Christening Cake

10 oz butter
8 oz caster sugar 
4 eggs           
1 1/4 lbs flour  
4 oz ground almonds
6 oz candied peel
1 1/4 lbs currants 
1/2 grated nutmeg 
pinch ground cloves
1/8 pint brandy   

Cook in lined 8" round cake tin, gas mark 3 (325F/170C) for 10xbd
hours. reduce heat and cook for a further 1 1/2 hours at gas mark2
(300F/150C).

When cold cover with almond icing.


Almond icing

2 egg whites
8 oz icing sugar
8 oz ground almonds 
1 tsp rose water or almond essence    

Combine ingredients together with the rose water or almond  essence.
Allow almond icing to dry and harden then cover with sugar icing.


Sugar icing

2 egg whites
3/4 lbs icing sugar
1/2 oz cornflour  

Lightly whisk the egg whites, gradually add sugar and cornflour to
a thick consistency. Spread over cake and dry in a cool oven.

Printable version: christening.txt.