Amelia Simmons 1796 Loaf Cake No.1
Ingredients
For the Cake
- 2 1/2 cups cake flour sifted
- 2 tsp baking powder
- 1 1/2 cups granulated sugar
- 3 eggs large, well beaten
- 1 stick unsalted butter room temperature
- 3/4 cup whole milk room temperature
- 1/2 cup brandy
- 1/4 cup wine
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp coriander
- 1 cup raisins or currants (optional)
For the Orange Icing:
- 1 1/2 cups powdered sugar sifted
- 1 TBSP milk or heavy cream
- 2 TBSP fresh orange juice
- 1 tsp orange zest optional
- 1/4 cup sliced almonds, toasted optional
- 2 TBSP sanding sugar optional
Instructions
For the Cake:
- Preheat oven to 350 degrees F. Prepare a 10-12 cup Bundt pan by spraying thoroughly with baking spray.
- Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and coriander, set aside
- With a stand or electric mixer, cream together butter and sugar, 3-5 minutes.
- Add in eggs.
- Combine milk, brandy and wine.
- Alternate adding in flour mixture with milk, wine and brandy mixture.
- Continue beating mixture until just incorporated. Stop mixer, scrape down the sides of the bowl and finish mixing by hand.
- Pour batter into prepared Bundt pan.
- Bake at 350 degrees F for 40-50 minutes, until a cake tester inserted in the middle of the cake comes out clean.
- Allow to cool in Bundt pan for at least 10 minutes before turning cake out onto serving plate.
- Top with Orange Icing, or as desired.
For the Orange Icing:
- With a stand or hand held mixer, combine powdered sugar, cream and orange juice until smooth. Adjust amount of liquid to suit your taste and to desired consistency.
- Drizzle cake with orange icing.
- Garnish with orange zest and toasted almonds if desired.
