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Victorian Christening Cake


  • 10 ounces butter
  • 8 ounces caster sugar
  • 4 eggs
  • 1 1/4 pound flour
  • 4 ounces ground almonds
  • 6 ounces candied peel
  • 1 1/4 pound 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.

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