Victorian Christening Cake

Categories: Rustie's, Real, Cooks
Yield: 1 servings

10 oz Butter
8 oz Caster sugar
4 Eggs
1 1/4 lb Flour
4 oz Ground almonds
6 oz Candied peel
1 1/4 lb Currants
1/2 Grated nutmeg
1 pn Ground cloves
1/8 pt Brandy

--------------------------------ALMOND ICING--------------------------------
2 Egg whites
8 oz Icing sugar
8 oz Ground almonds
1 ts Rose water or almond essence

--------------------------------SUGAR ICING--------------------------------
2 Egg whites
3/4 lb Icing sugar
1/2 oz Cornflour

Cook in lined 8" round cake tin, gas mark 3 (325F/170C) for 1.5 hours.
reduce heat and cook for a further 1.5 hours at gas mark2 (300F/150C). When
cold cover with almond icing.

Almond icing: Combine ingredients together with the rose water or almond
essence. Allow almond icing to dry and harden then cover with sugar icing.

Sugar icing: 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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