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Classic
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page 388
upwards, all scollops pointing in the same direction Dust the dough plentifully
with rolled crackers, turn each plum in powdered sugar and arrange them in
circular form, beginning at the edge and working towards the center, putting
them in closely together. Sprinkle with cinnamon and then bake the cake for 1
1/4 hours with 1 degree of heat (see No. 1). The juice of the plums is put on a
soupplate with some sugar, set on the back part of the stove until thick and
pour it over the cake when the latter is to be served.
The above given quantities are for a large cake. This is very nice when warm and
also very good when a few days old, first putting it into a hot oven for 1/4
hour. When plums cannot be obtained use prune sauce and then bake for 1/4 hour.
53. Dried Prune Cake. Make a dough as directed under No. 6, cut some of the
dough into long strips, lay them over the fruit, or make the cake as given in
the above receipt; then take 1 pound of prunes, 1/2 bottle of white wine, 7
ounces of sugar, 1/4 pound of currants, 1 lemon and grated bread. The prunes are
scalded (as directed for compots) and slowly boiled in a little water until the
stones will come out. They are then put into an earthenware dish with the broth,
wine, sugar, juice and half of the peel of a lemon; cover the dish and boil
slowly until tender. 1/4 hour before tender put in the washed currants and let
them boil until there is but little broth. After this is cold spread it over the
dough and bake the cake for 1 1/4 hours with one degree of heat to a dark yellow
color.
54. Date Cake. (Arabian Receipt.) 6 ounces of flour, 3 ounces of creamed butter,
3 ounces of sugar, the yolks of 3 eggs, the beaten whites of the eggs and finely
cut lemon peel are made into a light dough which is put into a dish and baked
until about half done. In the meantime stir the whites of 8 eggs to a froth, add
10 ounces of sugar, 10 ounces of grated almonds, 10 ounces of nicely sliced
dates and 1 glassful of Madeira, pour this over the cake and bake until done. At
last cover the cake with a three colored icing seasoned with plenty of lemon
juice, so that it will have an acidulous taste, and lay over this dates and
preserved fruits.
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