Reception Cake

Name: Reception Cake
Ingredients: 2 cupfuls Butter; 2 cupfuls Granulated sugar; 10 Eggs; 1 quart All-purpose flour; 1 teaspoonful Baking powder; 2 cupfuls Currants (Washed and picked.); 1 cupful Citron (In thin, small slices.); 1/2 Orange rind (Peeled very thin and cut small.); 1/2 cupful Almonds (Blanched by pouring boiling water on them until the skins slip off easily — and cut in shreds.); 1 teaspoonful Allspice extract; 1 teaspoonful Cinnamon

A rich cake with currants, citron, and almonds.

Ingredients

2 cupfuls Butter
2 cupfuls Granulated sugar
10 Eggs
1 quart All-purpose flour
1 teaspoonful Baking powder
2 cupfuls Currants (Washed and picked.)
1 cupful Citron (In thin, small slices.)
1/2 Orange rind (Peeled very thin and cut small.)
1/2 cupful Almonds (Blanched by pouring boiling water on them until the skins slip off easily — and cut in shreds.)
1 teaspoonful Allspice extract
1 teaspoonful Cinnamon

Instructions

1In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
2Add the eggs, two at a time, beating for 5 minutes between each addition.
3Sift the flour and baking powder together. Add the sifted flour, currants, citron, orange peel, almonds, allspice extract, and cinnamon to the wet ingredients. Mix carefully until just combined into a rather soft batter.
4Preheat oven to 350°F (175°C). Put the batter into a paper-lined shallow cake tin. Bake for 2 hours and 15 minutes, or until a toothpick inserted into the center comes out clean.