Sure. It's in imperial units, but I'll give approx. measures in metric as well:
1 pound (approx 450 grams) butter 2 cups (approx 450 grams) sugar (white, granulated) 9 eggs 1 teaspoon (appox 5mL) vanilla extract/bourbon vanilla (not sure how to translate this as y'all use vanilla sugar more often than we do) 1/2 teaspoon (approx 5mL) mace (Mazisbluete or Muskatbluete) 2 tablespoons (30mL) brandy (or 8 drops rose water) 4 cups (440 grams) sifted flour (regular unbleached flour) 1/2 teaspoon (2.5mL) cream of tartar (weinstein) 1/2 teaspoon (2.5 mL) salt 2 teaspoons (10mL) caraway seeds (Kuemmel) 1/3 cup (about 35-40 grams) candied orange peel zest of a lemon
Have everything at room temperature before starting. Cream butter. After creamed, add sugar slowly and cream well. Beat in eggs one at a time and blend well. Add vanilla, mace and brandy. Sift before measuring the 440 grams flour. Resift to incorporate the cream of tartar and salt. Add the sifted ingredients to the batter slowly, and mix only until thoroughly blended. Stir in final three ingredients (caraway seeds, orange peel, lemon zest).
Preheat oven to 325F. Put into loaf or cakepan (cake should be relatively tall). Bake for a bit more than an hour.
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branchandroot
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Date: 2008-01-20 10:26 pm (UTC)1 pound (approx 450 grams) butter
2 cups (approx 450 grams) sugar (white, granulated)
9 eggs
1 teaspoon (appox 5mL) vanilla extract/bourbon vanilla (not sure how to translate this as y'all use vanilla sugar more often than we do)
1/2 teaspoon (approx 5mL) mace (Mazisbluete or Muskatbluete)
2 tablespoons (30mL) brandy (or 8 drops rose water)
4 cups (440 grams) sifted flour (regular unbleached flour)
1/2 teaspoon (2.5mL) cream of tartar (weinstein)
1/2 teaspoon (2.5 mL) salt
2 teaspoons (10mL) caraway seeds (Kuemmel)
1/3 cup (about 35-40 grams) candied orange peel
zest of a lemon
Have everything at room temperature before starting.
Cream butter. After creamed, add sugar slowly and cream well. Beat in eggs one at a time and blend well. Add vanilla, mace and brandy. Sift before measuring the 440 grams flour. Resift to incorporate the cream of tartar and salt. Add the sifted ingredients to the batter slowly, and mix only until thoroughly blended. Stir in final three ingredients (caraway seeds, orange peel, lemon zest).
Preheat oven to 325F. Put into loaf or cakepan (cake should be relatively tall). Bake for a bit more than an hour.