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Jelly Cake


  • 1/2 pound of fresh butter
  • 1/2 pound of powdered white sugar
  • 12 eggs
  • 1 pound of sifted flour
  • 1 beaten nutmeg
  • 1/2 wine-glass of rose-water
  • jelly or marmalade


Stir together till very light, butter and powdered white sugar. Beat eggs very light, and stir them into the butter and sugar, alternately with sifted flour. Add nutmeg and rose-water. Have ready a flat circular plate of tin, which must be laid on your griddle, or in the oven of your stove, and well greased with butter. Pour on it a large ladle-full of the batter, and bake it as you would a buck-wheat cake, taking care to have it of a good shape. It will not require turning. Bake as many of these cakes as you want, laying each on a separate plate. Then spread jelly or marmalade all over the top of each cake, and lay another upon it. Spread that also with jelly, and so on till you have a pile of five or six, looking like one large thick cake. Trim the edge nicely with a penknife, and cover the top with powdered sugar. Or you may ice it; putting on the nonpareils or sugar-sand in such a manner as to mark out the cake in triangular divisions. When it is to be eaten, cut it in three-cornered slices as you would a pie.


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Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832).

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