Heart to Hearth Cookery

The receipt (recipe) for A Pretty Cake (1771) was halved as it is in the class of great cake receipts.  The batter, in individual small cake hoops  ready for the bake oven, was made with 2 1/2 pounds flour, 1/2 pound sugar, one quarter ounce mace and nutmeg, 11 eggs leaving out 3 whites, half pint of ale yeast, one pound and a quarter of butter, a pint of cream and three pounds of currants plumped in brandy with some candied peels.

Visit my website at:   www.hearttohearthcookery.com