Basically a plain cake, Parry Cake is given a delicious flavour by adding whisky-soaked sultanas or raisins to the mixture. Serve it in thick zoedges with freshly percolated coffee. thinly pared rind of 2 lemons 8 oz. sultanas or seedless raisins
4 fl. oz. whisky
6 oz. plus
1 tablespoon butter, softened
A plain cake stuffed with whisky-soaked sultanas and candied peel, Party Cake is baked until deep golden, cooled and cut into thick wedges.
6 oz. flour
1 teaspoon baking powder
6 oz. castor sugar
4 eggs, separated
3 oz. chopped candied peel
Place the lemon rind and sultanas or seedless raisins in a medium-sized bowl and pour over the whisky. Set aside to marinate at room temperature for 12 hours or overnight.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Using half the tablespoon of butter, grease a 9-inch cake tin.
Line the cake tin with greaseproof or waxed paper and grease with the remaining half tablespoon of butter.
Sift the flour and baking powder into a medium-sized mixing bowl. Set aside.
In a large mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy. Beat in the egg yolks, one at a time, adding a tablespoon of flour with each addition. Stir in the lemon rind, sultanas or raisins and whisky rid another tablespoon of the flour. Stir in the candied peel.
Using a metal spoon, fold in the remaining flour.
In a medium-sized mixing bowl beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using the metal spoon, gently fold the egg whites into the butter and flour mixture.
Spoon the batter into the prepared cake tin and place the tin in the centre of the oven. Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and leave it in the tin for 10 minutes. Turn the cake out on to a wire rack to cool completely before serving.