Webster Cake

Name: Webster Cake
Ingredients: 1/2 pound All-purpose flour (Originally 'Mill's number 1 wheat flour'. 1/2 lb is approx 2 cups.); 1/2 pound Fine white sugar (Originally 'white maida sugar'. 1/2 lb is approx 1 cup.); 1/2 pound Butter (Fresh, hard butter. 1/2 lb is 2 sticks or 1 cup.); 1/2 pound Dried currants (Originally 'currant grapes'.); 5 whole Eggs; 3 teaspoons Brandy (Originally '3 small spoons'.); 3 teaspoons Rose water (or Orange Flower Water) (Originally 'pure rose or orange flower water'.); 1 tablespoon Butter (For greasing the pan. Quantity estimated.)

This rich, historical fruit cake features a dense, buttery crumb studded with sweet currants and infused with the floral notes of rose or orange flower water. Known as Webster Cake, it combines the richness of brandy and plenty of eggs to create a tender, diamond-cut treat perfect for tea time. The batter is traditionally beaten at length to ensure a light texture without chemical leavening, resulting in a classic, elegant confection.

Ingredients

1/2 pound All-purpose flour (Originally 'Mill's number 1 wheat flour'. 1/2 lb is approx 2 cups.)
1/2 pound Fine white sugar (Originally 'white maida sugar'. 1/2 lb is approx 1 cup.)
1/2 pound Butter (Fresh, hard butter. 1/2 lb is 2 sticks or 1 cup.)
1/2 pound Dried currants (Originally 'currant grapes'.)
5 whole Eggs
3 teaspoons Brandy (Originally '3 small spoons'.)
3 teaspoons Rose water (or Orange Flower Water) (Originally 'pure rose or orange flower water'.)
1 tablespoon Butter (For greasing the pan. Quantity estimated.)

Instructions

1Wash the currants thoroughly, wipe them, and dry them completely. Sprinkle a small amount of the flour over them and toss to coat (this prevents them from sinking in the batter).
2Separate the eggs. In a mixing bowl, beat the egg yolks thoroughly with a whisk. In a separate clean bowl, beat the egg whites until they form stiff peaks (stiff cuff).
3Mix the sugar and butter into the beaten yolks. Gently fold in the stiff egg whites. Gradually add the flour, mixing thoroughly after each addition until all flour is incorporated.
4Add the prepared currants, brandy, and rose water (or orange flower water) to the mixture. Beat the batter very thoroughly. (Note: The original recipe calls for beating for 30-45 minutes by hand to aerate the dense batter; with modern electric mixers, beat on medium speed for 5-8 minutes until light and creamy).
5Preheat oven to 350°F (175°C). Grease a large baking tray or copper plate (thali) generously with butter. Pour the batter into the tray to a thickness of about half an inch. Bake for 30-35 minutes until golden brown and firm to the touch.
6Remove from the oven and allow to cool slightly. While still warm or once cooled, cut the cake into diamond shapes for serving.