Victorian christening cake

1 servings

Ingredients

Quantity Ingredient
10 ounces Butter
8 ounces Caster sugar
4 Eggs
1¼ pounds Flour
4 ounces Ground almonds
6 ounces Candied peel
1¼ pounds Currants
½ Grated nutmeg
1 pinch Ground cloves
⅛ pint Brandy
2 Egg whites
8 ounces Icing sugar
8 ounces Ground almonds
1 teaspoon Rose water or almond essence
2 Egg whites
¾ pounds Icing sugar
½ ounce Cornflour

Directions

ALMOND ICING

SUGAR ICING

Cook in lined 8" round cake tin, gas mark 3 (325F/170C) for 1½ hours.

reduce heat and cook for a further 1½ hours at gas mark2 (300F/150C). When cold cover with almond icing.

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

Sugar icing: 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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Carlton Food Network

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