Recipes > Desserts > Cakes > Cider Cake

Cider Cake

Ingredients

• 1 pound of currants
• flour
• 2 nutmegs
• 1 large table-spoonful of powdered cinnamon
• 6 ounces of fresh butter
• 1/2 pound of powdered white sugar
• 2 wine glasses of brandy (or one of brandy and one of white wine)
• 4 eggs
• 1/2 pint of brisk cider
• 1 small tea-spoonful of pearl-ash or sal-aratus

Instructions

Pick, wash, and dry the currants, and sprinkle them well with flour; and prepare the nutmegs, and powdered cinnamon. Sift half a pound and two ounces of flour. Stir together till very light, the ounces of butter, and powdered white sugar; and add gradually the spice, with the brandy. Beat the eggs very light, and stir them into the mixture alternately with the flour. Add by degrees the cider; and then stir in the currants, a few at a time. Lastly, the pearl-ash or sal-aratus dissolved in a little warm water. Having stirred the whole very hard, put it into a buttered tin pan, and let it stand before the fire half an hour previous to baking. Bake it in a brisk oven an hour or more according to its thickness. Or you may bake it as little cakes, putting it into small tins; in which case use but half a pound of flour in raising the batter.

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Source

Directions for Cookery, in its Various Branches (1840).