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Print this Recipe    Christening

Victorian Christening Cake

10 oz butter
8 oz caster sugar
4 eggs
1 1/4 lbs flour
4 oz ground almonds
6 oz candied peel
1 1/4 lbs 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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